Noma And The Future Of Fine Dining With Julia Moskin Of The New York Times
Radio Cherry Bombe
00:00
The Times Style Section
The times style section has an incredible history starting from the early 80s of reflecting culture and being willing to engage with it in a serious way. The food section when it was still a freestanding section long before cooking came along became this unbelievable wonderful money maker for the New York Times. It's much the times is much more voicey now they let us be a lot more chatty but at that time it was still formal with a lot of like numbers and quotes from experts about what was going on with the apple harvest.
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