Future of Food Writing with New York Times Restaurant Critic

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 section since 2006 and a five-time James Beard Journalism Award winner, will give his take on food journalism and criticism and the future of food writing.

The details:

8:00 pm Wedneday, November 30

McCormick 101

So excited you can’t wait for Wednesday? Whet your appetite with this cheatsheet with some of Wells’ reviews & writing (and some of his best "zingers").The Louis R. Rukeyser ’54 Memorial Lecture Series seeks to promote interest in the pursuit of journalism and to raise awareness of the role of the media in society.