Ruth Reichl
Person on 4 sites
Ruth Reichl is an American chef, food writer and editor.
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6 facts on wiqqi (opens wiqqi.app)
- Born: 1948, raised in Greenwich Village (opens wiqqi.app)
- Education: BA in sociology (1968) and MA in art history (1970), University of Michigan (opens wiqqi.app)
- Earlier: Chef and co-owner, Swallow Restaurant, Berkeley, 1973 to 1977; Los Angeles Times, 1984 to 1993 (opens wiqqi.app)
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1 channel on ppll (opens ppll.app)
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6 beliefs on korrents (opens korrents.com)
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Travel is worth it because the familiar is so easy to overlook. (opens korrents.com)
“The familiar is so easy to overlook. And that is why I travel.”
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Almost fifty years after the first wave of celebrated women chefs, men still run most of the world's top kitchens. (opens korrents.com)
“Back then we were convinced that the future would be different, and to me the real story here is that almost fifty years on, not nearly enough has changed. In most of the celebrated kitchens of the world the men are…”
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People go out to eat for an experience and for fun, not merely for the food. (opens korrents.com)
“perhaps the first American who understood that when people go out to eat they’re after more than merely food. They want an experience, they want excitement, they want fun.”
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Travel is worth it because the familiar is so easy to overlook. (opens korrents.com)
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2 recommendations on rcmnd (opens rcmnd.app)
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Diet for a Small Planet (opens rcmnd.app)
“For me, all these books – with the exception of Diet for a Small Planet – are really an exhortation to pay attention to the little things in life, to get pleasure out of this thing we all do every day, three times a day.”
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The Alice B Toklas Cookbook (opens rcmnd.app)
“If you ask most people about the Alice B Toklas cookbook, the recipe that comes immediately to mind is marijuana brownies.”
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Diet for a Small Planet (opens rcmnd.app)