Distinguished restaurant critic and columnist Raymond Sokolov began his career as a foreign correspondent at Newsweek in 1965, where he thoughtfully rendered his first French meal in writing. He became restaurant critic of the New York Times in 1973, paying careful attention to restaurant lore, décor, and politics. Sokolov was a founding editor of the daily Leisure and Arts page at the Wall Street Journal. He is the author of The Saucier's Apprentice and numerous other food books, as well as the novel Native Intelligence and Wayward Reporter, a biography of A.J. Liebling. In his new book, he traces the American food scene from Julia Child’s opus Mastering the Art of French Cooking through today's flourishing and diverse culinary world. 

Julie Dannenbaum Memorial Culinary Arts Lecture