![]() MIMI SHERATON: Well, usually we're four people. TERRY GROSS: When you're reviewing a restaurant, what's your method of ordering so that you can really judge how the food is prepared? Terry Gross spoke to Mimi Sheraton in 1987. But she continued to cover the New York restaurant scene with her subscription-only newsletter, "Mimi Sheraton's Tastes" (ph). When she became food critic for Time magazine in 1984, she broadened her focus to national and international eating trends. ![]() Sheraton wrote 16 books, including cookbooks and a memoir. It was the subject of one of her best-known articles. Over one 11-month period, she tasted everything in the Bloomingdale's food department, 1,961 items. Her verdicts were reputed to have the power to make or break new restaurants, and she often dressed in disguise to make sure she got the treatment of a regular diner. She was the first woman to review restaurants for that paper. Then from 1976 to 1983, she was the food and restaurant critic for The New York Times. She wrote about food for New York Magazine for five years. ![]() She went on to dine in many of the finest restaurants in the world. ![]() ![]() When she was a child, one of her favorite dishes was her mother's chicken a la king. Today we're going to remember restaurant critic and food writer Mimi Sheraton, who died last week at the age of 97. ![]()
0 Comments
Leave a Reply. |