I always wondered what it would be like to be a food critic. There are many reasons I would not be a particularly good one: a) my adjectives wouldn’t go much beyond “not good,” “good,” and “yummy,” b) at many restaurants I’d be limited to one or two choices due to my personal eating habits, so the reviews wouldn’t be representative, and c) I’d get tired of all that eating out. Yes, even though I am, when tired after a long day, the first person to suggest we go out or get take-out, I know I’d really rather have a home-cooked meal.
In her latest book, Garlic and Sapphires, Reichl chronicles her time as the New York Times food critic. Even before she officially begins her work, she realizes that NewYorkers take their restaurants way more seriously than they do in
The restaurants she reviews during this time may be high-class expensive places few of us will ever eat at, but this book is more about this particular moment in her life. In all of Reichl’s books she contemplates the place food has in our lives, how it connects people, and revives old memories and traditions.
After graduate school I stopped reading for the most part. The books that I did read (slowly and uninterested) were books left over from grad school or ones I knew I was supposed to read and like because they were “literary.” This went on for over a year. Then one day I found Ruth Reichl’s Tender at the Bone (her first book) at the library in
Next book up: Operating Instructions by Anne Lamott