Jeffrey Steingarten

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Jeffrey L. Steingarten
Born (1942-05-31) May 31, 1942 (age 71)
Alma mater Harvard University in 1965, and Harvard Law School in 1968
Occupation leading food writer in the United States
Parents Henry Steingarten (father)
Awards Chevalier in the Order of Merit by the Republic of France
Julia Child Cookbook Award Winner.

Jeffrey L. Steingarten (born May 31, 1942) is a leading food writer in the United States. He has been the food critic at Vogue magazine since 1989. His monthly columns in Vogue have earned him a National Magazine Award, and nearly a dozen James Beard Awards and nominations. William Rice of the Chicago Tribune named Steingarten “our most original and investigative food writer,” and has been hailed by the Wall Street Journal as “one of gastronomy’s first citizens.” His 1997 book of humorous food essays, The Man Who Ate Everything, was awarded the 1998 Borders Award for literary food writing from the International Association of Culinary Professionals (IACP),[1] The Man Who Ate Everything is often designated as a Julia Child Cookbook Award Winner as the IACP Cookbook Awards were previously known as the Julia Child Cookbook Awards. In The Man Who Ate Everything, Steingarten successfully lived on the same level as the US Department of Agriculture's Thrifty Food Plan, which is the basis for US food stamp calculations.[2] Since 1999, the IACP Cookbook Award for Literary Food Writing is no longer designated as the Borders Award named food book of the year by the British Guild of Food Writers, and was a James Beard Book Award finalist. The Man Who Ate Everything has been translated into Chinese, Japanese, Korean, Dutch, German, Portuguese and Czech. The New York Times Book Review said of his book: “A wonderful book…brilliant…a triumph. Part cookbook, part travelogue, part medical and scientific treatise. Steingarten writes with marvelous ease, clarity, and humor.” Hendrick Hertzberg of the New Yorker observes that his writing is “so well prepared, so expertly seasoned, and so full of flavorsome surprises... that if it were a meal even Mr. Steingarten himself would have difficulty finding fault in it.”

In 2002, Steingarten published a second collection of essays entitled It Must've Been Something I Ate. Both books are published by Knopf and Vintage. Steingarten’s pieces have also appeared in the New York Times, Men’s Vogue, and Slate Magazine. Working with Ed Levine, he was co-host of the show, New York Eats which aired in 1998–2000 on a local Metro channel. Steingarten frequently serves as a judge on the Food Network program Iron Chef America and has been a judge on "The Next Iron Chef." On the Iron Chef shows, Steingarten tends to be the most critical and technically specific of the three judges.

His father was attorney Henry Steingarten, who represented, among his many clients, the rock and roll pioneer Jimi Hendrix. Jeffrey Steingarten graduated from Harvard University in 1965, where he was an officer of the Harvard Lampoon, and Harvard Law School, where he was a member of the Harvard Legal Aid Bureau, in 1968. He worked as assistant to Boston mayor Kevin White with future congressman Barney Frank. Steingarten departed from his legal career in 1989, joining Vogue magazine as a food critic.[3]

On Bastille Day, 1994, in recognition of his writings on French gastronomy, Steingarten was made a Chevalier in the Order of Merit by the Republic of France.

Bibliography[edit]

  • Collected in: American Food Writing: An Anthology with Classic Recipes, ed. Molly O'Neill (Library of America, 2007) ISBN 1-59853-005-4
  • Collected in: Penguin Book of Food and Drink, ed. Paul Levy (Viking, 1996) ISBN 0-670-85266-X
  • The Man Who Ate Everything, (Vintage, 1996) ISBN 0-375-70202-4
  • It Must've Been Something I Ate, (Knopf, 2002) ISBN 0-375-41280-8

References[edit]

  1. ^ http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=100#1998
  2. ^ Conrad, Jessamyn (2012). What You Should know About Politics But Don't. 304: Arcade Publishing of New York. p. 386. ISBN 978-1-61145-475-8. 
  3. ^ Life on the Culinary Edge | Harvard Magazine Jan-Feb 2003