Thank you all so much for having me, and I look forward to a lively, enriching conversation this week.
Eagerly,
Eric
Greetings
Started by
Eric Asimov
, Feb 13 2005 08:49 PM
1 reply to this topic
#2
Fat Guy
-
- eGullet Society staff emeritus
- 29,291 posts
Posted 14 February 2005 - 08:36 AM
Thanks so much for joining us!
For those of you who don't dwell often in the New York, Food Media & News and Wine forums, or who would like to know a bit more about Eric Asimov before commenting, please have a look at . . .
In the eG Forums:
$25 and Under: who misses Asimov?
NYT “Main Review” versus “$25 and Under”.
Asimov on four restaurants in Napa.
Elsewhere online:
Eric Asimov's writings appear every week in the New York Times “Dining In, Dining Out” section.
Announcement of Eric Asimov's elevation to New York Times chief wine writer, reprinted on Gawker.
A 1997 CuisiNet online chat with Eric Asimov.
Also, just a quick administrative note to those who are participating in the Q&A: our guest is looking forward to engaging the eGullet Society membership in a lively discussion, and that means follow-up questions are part of the process; however, when a new question has been asked, please wait for our guest to answer it before you post any follow-up or try to answer it yourself! Many thanks.
For those of you who don't dwell often in the New York, Food Media & News and Wine forums, or who would like to know a bit more about Eric Asimov before commenting, please have a look at . . .
In the eG Forums:
$25 and Under: who misses Asimov?
NYT “Main Review” versus “$25 and Under”.
Asimov on four restaurants in Napa.
Elsewhere online:
Eric Asimov's writings appear every week in the New York Times “Dining In, Dining Out” section.
Announcement of Eric Asimov's elevation to New York Times chief wine writer, reprinted on Gawker.
A 1997 CuisiNet online chat with Eric Asimov.
Also, just a quick administrative note to those who are participating in the Q&A: our guest is looking forward to engaging the eGullet Society membership in a lively discussion, and that means follow-up questions are part of the process; however, when a new question has been asked, please wait for our guest to answer it before you post any follow-up or try to answer it yourself! Many thanks.
Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
