q + a

food + cooking

The Gourmet Q + A: Sean Basinski

Lawyer and former street-food vendor Sean Basinski discusses the challenges facing vendors in the Big Apple, the success of his Vendy Awards program, and more.
food + cooking

The Gourmet Q + A: Irene Tinker

The doyenne of street-food studies discusses the symbiotic relationship of urbanization and street food, gender dynamics in food preparation, and more.
food politics

The Gourmet Q + A: Richard Wrangham

In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...
food politics

The Gourmet Q + A: Robert Kenner

The director of Food, Inc. discusses how “veggie libel laws” have silenced critics of the food industry, why travel is horrible, and more.
food + cooking

The Gourmet Q + A: Tom Standage

The author of An Edible History of Humanity explains why food is the driving force behind many events that shaped the world as we know it.
food politics

The Gourmet Q + A: David Kessler

Author and former FDA commissioner David Kessler discusses the need for a nationwide eating-education campaign; why adults are addicted to baby food; and more.
food politics

The Gourmet Q + A: Joshua Viertel

The president of Slow Food USA talks about where the next generation of American foodies may be headed.
food politics

The Gourmet Q + A: George McGovern

The former senator on the spiritual motivation behind his work on hunger issues, and the challenges in store for President Barack Obama.
food politics

The Gourmet Q + A: Mark Kastel

The co-founder of The Cornucopia Institute talks about the spiritual side of organics, and why he can’t wait for a change in the Oval Office.
wine + spirits + beer

The Gourmet Q + A: Charles Bamforth

The UC Davis professor of brewing science talked with about brewers’ biggest mistakes; why restaurateurs should be sent to Belgium; and more.
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