Craig Claiborne invented the modern food critic

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

France's first restaurant guide, 'Almanach des Gourmands,' helped spread the restaurant concept across Europe and the US.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

One journalist argued New Journalism writers prioritized ego over public service

Michael J. Arlen wrote a critique of the then-fashionable and popular form for The Atlantic in 1972, warning about the risk of emphasizing a writer’s perspective over facts. While Arlen applauded the innovation of the style, he believed focusing on voice and perspective could be irresponsible.

Gay Talese ran up expenses close to $5,000 to pursue ‘Frank Sinatra Has a Cold’

In this retrospective, Talese reflects on the making of the legendary article that pioneered a new literary style. He offers his critiques of the modern state of profiles, arguing the industry no longer produces compelling work.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

There's no definitive proof that Boulanger, the supposed inventor of the restaurant, ever lived

Legend has it that Boulanger's Paris soup shop was the first modern restaurant, but historian Rebecca Spang found no definitive proof that he ever lived. She did, however, find multiple documents referencing a different 18th-century Parisian, Mathurin Roze de Chantoiseau, as the "creator" of restaurants. (Some readers may experience a paywall.)

Thoughts from an anonymous Michelin inspector

An anonymous Michelin inspector answers the most common questions about their job and explains how reviewing and awarding stars works. Covering everything from how they decide what to order to advice for young chefs, get a peek into the details of one of the most influential restaurant reviewing jobs.

Thousands of chefs, writers, and broadcasters have won James Beard Awards

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

The three-star system arrived in 1931

In the 1920s, the Michelin brothers employed anonymous inspectors to review restaurants in their guides. Inspired by other popular European guidebooks, they added the Michelin Star in 1926 to mark the best restaurants in France. In 1931, it was expanded to the current system of up to three stars.

'Frank Sinatra Has a Cold' is one of the seminal works of New Journalism

The profile broke with convention by focusing on the story of pursuing the story rather than one that celebrated the subject. Vanity Fair called it "the greatest literary-nonfiction story of the 20th century." (Some users may experience a paywall.)

Delivery apps have realigned the restaurant industry

As delivery apps like Grubhub and DoorDash became popularity, traditional dine-in restaurants have adapted to become more accommodating. In this thinkpiece for the Atlantic, Ellen Cushing argues that it's both changed the kind of food being made and realigned our very notion of a restaurant. (Some readers may experience a paywall.)

James Beard completed his first cookbook in 1940

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

Michelin judges act as anonymous restaurant inspectors

Go behind the scenes with Gwendal Poullennec, international director of The Michelin Guide and the man who oversees all those anonymous inspectors. This short video dives into who the inspectors are, the training process, and what they look for in a meal.

Tom Wolfe wrote a humorous account of the birth of New Journalism

Wolfe explains the style came from journalists attempting to make fact-based reporting read like a novel, arguing that traditional reporting left readers “bored to tears.” Instead of emphasizing an objective point of view, Wolfe favored detailed descriptions that established complex characters, painted interesting scenes, and shared dialogue.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Critics of New Journalism believe the form shares unreliable information

After Gay Talese’s 2016 book on Gerald Foos was found to lack factual accuracy, criticism of New Journalism returned to the limelight. Some believe the narrative focus requires abandoning the facts and leaves too much room for writers to make up material rather than present what actually happened.

The Michelin Guide, explained

Every year, Michelin—a tire company—transforms the culinary world through its prestigious Michelin Stars. Starting in 1900 as a guide to boost road travel, Michelin evolved into the global authority on fine dining. Today, anonymous inspectors assess restaurants across 30 countries, awarding one to three stars for quality, consistency, and creativity.

Writer Gay Talese has unorthodox practices for researching his stories

Since Talese began working at the New York Times in the 1950s, he has woven eccentric details into his stories about the people he covers. His immersive journalistic methods, such as living in a nudist colony, sparked controversy, but also helped him uncover aspects of people's lives.

'I Love to Eat' was the first nationally televised cooking show

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

Roosevelt wrote a nationally syndicated newspaper column 6 days a week for 27 years

Roosevelt's My Day column was launched in late 1935 and ran nearly every day until shortly before her death in 1962. It began as an account of her daily life but grew into one of the most widely read opinion columns in the country, with 4 million readers at its peak.

‘The Kentucky Derby Is Decadent and Depraved’ signaled the birth of Gonzo Journalism

The 1970 essay opens with a crude conversation between Hunter S. Thompson, the author, and a man at an airport bar. Thompson’s first-person account places him as an active participant. Instead of focusing on the race itself, Thompson paints vivid details of his experience with the hedonistic scene surrounding it.

Philadelphia's Cornbread claims to be the first modern graffiti artist

Darryl McCray began writing his nickname, "Cornbread," across his hometown of Philadelphia in the 1960s. That style was a way of posting a personalized signature across neighborhoods and would become known as "tagging." In time, that style spread to New York, where it took off among other young people.

The oft-cited roots of the true crime genre

The 1966 book "In Cold Blood" by American author Truman Capote is often considered the beginning of true crime as it's known today. The story details the real-life murders of a family of four in Holcomb, Kansas, using techniques that, at the time, were relegated to fictional tales. Before it was a book, the narrative was published by The New Yorker in 1965 as a four-part series. 

Delmonico's was the first American fine-dining restaurant

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

Gay Talese never fully accepted the title ‘New Journalism’

“I don't think it was new, and I don’t think it was journalism,” he said. He instead viewed what he and other writers were doing as defining reality using a storytelling technique. In other words, storytelling that wasn’t fiction.

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.

The Times Square New Year's celebration originated as a party for The New York Times

The paper moved to the area, originally called Longacre Square, in 1904 and lobbied the city to rename it after the publication. The paper’s publisher, Alfred Ochs, threw a massive all-day party on New Year’s Eve to celebrate the opening of the paper’s headquarters, establishing the location as a destination for the holiday.

Joan Didion's Friendsgivings had famous guests and massive home-cooked meals

The influential writer enjoyed cooking for large groups, which included novelists Philip Roth, Edna O'Brien, and Nora Ephron.

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

Listen to how the 1902 'poison squad' experiments changed food safety in America

As part of government research, a group of young men were paid to eat standard American food—replete with food additives like borax and formaldehyde—which revealed the dangers of unregulated food. The work was led by the first FDA commissioner, Harvey Wiley, who helped end the "century of the great stomachache."

Some chefs relinquish their Michelin stars

Five years after Marco Pierre White became the youngest chef to ever achieve a three-star rating, he also became the first chef to “return” his stars and retire. Since then, multiple chefs have followed in his footsteps and requested to be removed from the judging process.

Joseph Pulitzer created modern journalism

Long before there was cable news, there were newspapers, and Joseph Pulitzer was their king. A Hungarian immigrant, Pulitzer began his career as a reporter himself before buying a newspaper that he could shape with his editorial vision. Pulitzer's papers were bold, provocative, and visually striking, setting a new standard for newspapers nationwide as they moved into the 20th century.

12th-century Chinese restaurants followed a rating system

Like a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China.

Thomas Cook invented modern tourism in the 19th century by creating package tours and travel guides for aspiring travelers.

Explore the history of American restaurants through an archive of menus dating back to the early 1800s.

The Shed at Dulwich was a fake restaurant that became the top-rated eatery in London

In 2017, freelance writer Oobah Butler conducted an experiment in which he created a website claiming that his south London garden shed offered a unique fine-dining experience. Butler asked friends to write glowing reviews on Tripadvisor, made the restaurant open only by appointment, and allured audiences with mystery. As a result, hordes of people called and emailed to make a reservation at a restaurant that didn't exist.

The Oscars of food

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the “Oscars of the food world.” But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

‘The Kandy-Kolored Tangerine-Flake Streamline Baby’ was a letter to an editor

Wolfe pitched a story about custom-made cars to Esquire with a satirical angle. While struggling to actually put the piece together, he explained to the editor what he wanted it to be. The editor published the letter as is, removing the greeting. The seminal article became a book of essays.

'This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.'

- Chef Julia Child (1912-2004)

New York Times Co. v. Sullivan transformed libel law and the relationship between the press and public officials

The 1964 case arose when an Alabama official sued The New York Times over a civil rights advertisement he claimed was defamatory. The ruling makes it very difficult for public officials to win libel suits against the press unless they can prove deliberate falsehood.

Gay Talese's 1966 Frank Sinatra profile was written without an interview with Sinatra

After numerous rejections from Sinatra, Esquire, and writer Gay Talese continued to pursue the profile, gathering information from observing Sinatra and interviewing friends and fans of his. Readers (and future writers) admired the way Talese captured the many layers of Sinatra’s personality from his generosity to his short temper.

The American diner evolved from a 'lunch wagon' into a restaurant

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

Read the New York Times Magazine’s 1985 cover story on Basquiat

The profile, entitled “New Art, New Money,” captures the artist in the middle of his rise to fame. It also hints at some of his frustrations with that position. In talking about the demands a gallery placed on him, he said, ''I wanted to be a star … not a gallery mascot.'' (Some readers may experience a paywall.)

Read the New York Times profile of TAKI 183

The 1971 article about the young graffiti artist and his many acolytes exposed the burgeoning subculture to a large audience and also detailed the effort to clean the work from the city's walls. (Some readers may experience a paywall.)