NY Times Food Writer Julia Moskin
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.