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Eric Asimov

Greetings

2 posts in this topic

Thank you all so much for having me, and I look forward to a lively, enriching conversation this week.

Eagerly,

Eric

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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 TimesDining 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)

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