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Corby Kummer

Corby Kummer - Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, and came to The Atlantic Monthly in 1981. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.

Zeke Is Back, (Unwillingly) In A Tuxedo

By Corby Kummer
Jul 28 2009, 9:07 AM ET Comment



While he's been a bit busy with "changing the game" of health care in this country, Ezekiel Emanuel has still, on occasion, been eating, and on very rare occasion at fancy occasions.

In a funny post he points out what should be obvious and somehow slips the mind of most people who pay $1,000 and up a plate: that plate will never, ever hold anything halfway edible.

I'll let Zeke characterize the quality of most catered food. But, as a longtime tie-tier and lesson-giver I'll say my pet peeve about throwing on a dinner jacket, which is inevitably what one does, late and after a long day and often an irritating trip: the suspenders, or "braces," as we're supposed to call them. The buttons! The unexpected twists at the back where you can't see! Makes bad catered food sound good.

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