New York Times writer Julia Moskin joins Corinne Frugoni to discuss the world of food writing and fine dining.
Julia not only generates delicious recipes, but with intelligence and a sense of humor, she has written books and articles investigating the wide lexicon of food. Her subjects have been diverse ranging from cookbook ghostwriting, the punk-vegan movement, procrastibaking, illegal trafficking in Girl Scout cookies on ebay, and the widespread practice of freezing fish for sushi. Never one to avoid controversy, Julia was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues.
