Best-selling author Eric Kim discusses the multimedia and interdisciplinary art form of modern food journalism and storytelling, and the cultural value of a recipe.
A recipe is a written account of the way a dish is cooked. It is social history-and by extension, a document of culture, taste and legacy. Eric shares the role of the recipe in food writing, reporting, cultural criticism and the way we interact with each other as humans.
For more information on Eric, please visit erickim.net/.
Get his debut cookbook “Korean American: Food That Tastes Like Home” here: goo.gle/3ZgGlyf.
Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, “Korean American: Food That Tastes Like Home”, was an instant New York Times Best Seller. A former digital manager for the Food Network, contributing editor for Saveur magazine and senior editor for Food52 (where he amassed a devoted readership for his "Table for One" column), he now hosts regular videos on NYT Cooking's RU-vid channel and writes a monthly column for The New York Times Magazine. Eric taught writing and literature as a graduate fellow at Columbia University, and his essays have been featured in Bon Appétit, Food & Wine and The Best American Food Writing.
Moderated by Oskar Yao.
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17 авг 2024
