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Future of Food Writing with New York Times Restaurant Critic
Monday, 28 November 2011
by Lauren Zumbach
Whether you’re interested in fine dining and criticism or still have food on the brain after Thanksgiving break, join the University Press Club for the annual Louis R. Rukeyser ’54 Memorial Lecture Series featuring Pete Wells, the New York Times’ newly announced restaurant critic. Wells, the editor of the New York Times’ Dining & Wine
- Published in Goings On