Former New York Times restaurant critic Raymond Sokolov traces the food scene in America from the publication of Julia Child’s Mastering the Art of French Cooking through today’s diverse culinary world.
Along the way, he touches on the impact of French chefs like Paul Bocuse; the introduction of nouvelle cuisine; the halcyon days of Lutece; and centers of modernist food like El Bulli.
Raymond Sokolov was food editor at The New York Times, a food columnist for Natural History and arts and culture editor at The Wall St. Journal. He is the author of Steal the Menu: A Memoir of Forty Years in Food.
Details & Ordering
Steal the Menu: Forty Years in Food
Date: Fri, May 17, 2013, 12 pm
Location: 92YTribeca, 200 Hudson St
Venue: 92YTribeca Lecture Hall
Price: from $21.00
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Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.
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