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Craig Claiborne And The American Food Revolution: The Man Who Changed The Way We Eat (2013)

by Thomas McNamee(Favorite Author)

3.29 of 5 Votes: 1

ISBN

1451698445 (ISBN13: 9781451698442)

languge

English

genre

Memoir & Autobiography

publisher

Free Press

review 1: I love food and enjoy other aspects of it other than eating and finding recipes. Getting to know the history and people behind the dishes is a great topic and covers a broad span. From the first page, I've already learned more information about food critics and the acknowledgment it was given in the 50's. A trend must start somewhere weather good or bad. It just happens that Craig Claiborne had a lot to do with the food critic aspect. I was very eager to learn more about the "behind the scenes" aspect of dining. I wasn't really thinking much else other than he being a gastronomical snob with pretentious views of his learned skills-which is good and bad. Reading some examples of critiques changed my mind. The description of the food and the environment evoked feelings that ... morealmost became tangible. Craig Claiborne was brilliant-he used anything and everything to his advantage to further his career and we were able to learn his tactics. It was refreshing to see not everyone cutthroats and can use a subtle gain. It is also good form to dabble in all cuisine from the wealthy famous to everyday American tables. I saw the value of integrity and respect while delivering his words. I enjoyed learning of his travel and education and family and friends. This reflected him having a "real life." Ten years ago I read Jacques Pepin's "The Apprentice" and was very excited to see that mentioned. It was one of the things that really stood out to me since I felt like I knew more of the story. This book was well written and very entertaining. I loved the photos. I felt it was delivered well as Craig himself were to write it.
review 2: Craig Claiborne certainly made his mark on the way America and the world has regarded eating in America. He was in the right place at the right time and wouldn't have made such a strong impression on our culinary habits without a lot of happenstance. His growing up observing the preparation of food in his mother's boarding home, his stint in the Navy, and his enrollment in the Swiss Culinary school all were instrumental in preparing him for his life work reporting on food. My regret is that perhaps I'd have enjoyed the book a little more if less detail about his personal shortcomings had been included. He did a good job in promoting good cuisine. It seemed unnecessary to go into all the detail about his failures and extravagant habits. I am glad he was on the scene to give rise to improving the quality of food served in restaurants, the use of fresh ingredients, and the importance of presentation. less

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