The eGullet Society for Culinary Arts & Letters is delighted to welcome renowned New York Times food and wine writer Eric Asimov for a Q&A session the week of February 14, 2005.
The Q&A will use an open format. After Eric has posted his first response to a question, please feel free to post follow-up questions or engage in discussion on the Q&A topics. If the number of questions at some point exceeds our guest's ability to keep up, we'll ask for a hold on further posts until he catches up. Although the Q&A does not officially start until Monday, feel free to go ahead and begin posting questions at any time. Click here to join the Q&A now.
Eric Asimov is the chief wine critic of the New York Times, a position he assumed in June 2004 after having covered wine with the Times's tasting panel and in his Tastings column.
He created the “$25 and Under” restaurant reviews in 1992 and wrote them through 2004. He is a co-author of the New York Times Guide to Restaurants 2004, the fifth edition of the guide. He has also reviewed takeout food for the Times in his “To Go” column and has offered radio commentary on food and wine on WQXR New York since 1999. His freelance work has appeared in Food and Wine, Details and Martha Stewart Living.
His previous book, $25 and Under: A Guide to the Best Inexpensive Restaurants in New York, was published annually by HarperCollins from 1995 to 1998. At the Times, he was editor of the “Living” section from 1991 to 1994 and editor of “Styles of the Times” from 1994 to 1995. He is a graduate of Wesleyan University in Middletown, Conn., and did graduate work in American studies at the University of Texas at Austin. He is married to Deborah Hofmann, has two children, Jack and Peter, and lives in Manhattan.
Eric Asimov's writings appear every week in the New York Times “Dining In, Dining Out” section. This Q&A session with Eric Asimov is the latest in a series of Q&As with New York Times food and wine writers, which has included Amanda Hesser, Marian Burros, Mark Bittman and David Corcoran.
Join the Eric Asimov Q&A now: Click here.
eG Forums Q&A with Eric Asimov
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