568: Food Writers Talking About Food Writing with Eric Kim & Matt Rodbard
Apr 5, 2025
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Eric Kim, a writer and columnist at the New York Times, joins Matt Rodbard to dive into the nuances of food writing. They discuss Kim's media diet and reminisce about his dream pitch to journalist Graydon Carter. The conversation touches on the role of humor in food journalism and the challenges posed by the digital age. They explore culinary innovations, personal anecdotes from dining experiences, and the influential legacy of iconic chefs like Julia Child, highlighting the evolving landscape of food narratives.
The podcast discusses Eric Kim's media diet and favorite stories, highlighting the evolving landscape of food writing today.
Hosts reflect on memorable dining experiences, emphasizing the significance of quality ingredients and meticulous culinary techniques in restaurants.
The conversation addresses the impact of social media on food media, balancing the democratization of content with the need for quality journalism.
Deep dives
Upcoming Live Events in NYC
Two live tapings of 'This Is Taste' will occur at Rizzoli Bookstore in New York City. On April 8th, Barbara Costello, known for her 'Brunch with Babs' social media presence, will discuss her new cookbook, 'Cooking with Babs.' On May 5th, Craig Maude will join for a reading and conversation about his debut memoir 'Things Become Other Things,' focusing on his experiences in Japan. Tickets for these events are available through the Rizzoli website, and attendees are encouraged to join.
Food Writers Discuss Dining Experiences
The podcast features a segment where the hosts share recent memorable dining experiences. One memorable meal highlighted is from a restaurant called Uleli, notable for its French-inspired cuisine infused with Southern flavors, run by chef Chip Smith. The hosts emphasize the quality of a simple yet perfect dinner roll served at the beginning of the meal, which showcases the chef's meticulous attention to detail. Additionally, another restaurant, Wayward Fair, offers a unique take on shared plates, emphasizing Middle Eastern and Mediterranean flavors through well-crafted dishes.
Exploring Culinary Histories
The discussion shifts to the hosts reflecting on their personal experiences and connections to New York's food scene. One host shares insights from 25 years of living in the city and the evolution of restaurants over time, focusing on shifts in dining culture. He recalls earlier vibrant dining scenes in neighborhoods like the East Village, stressing the importance of historical context in understanding current culinary trends. This background enables deeper conversations about the significance of longevity for restaurants that have shaped the cultural landscape.
Evolving Interpretations of Jerk Cuisine
A segment delves into the evolving meaning of 'jerk' cooking, highlighting how it now encompasses a broader range of dishes beyond the traditional jerk chicken. The conversation includes influences from Jamaican and Caribbean heritage while showcasing chefs who are creatively reinterpreting jerk flavors in modern culinary contexts. The tension exists between preserving authentic techniques and adapting them for contemporary tastes, illustrating the ongoing dialogue within the culinary community. This exploration reveals the richness and complexity of Caribbean cuisine as it adapts in diverse environments.
The Impact of Social Media on Food Writing
The hosts reflect on the influence of social media platforms like Instagram and TikTok on the landscape of food media. While recognizing the democratizing potential of these platforms, they express concern over the overshadowing of traditional expertise due to the prevalence of quick, monetized content. They discuss the challenge of maintaining quality journalism amid the noise and emphasize the importance of valuing informed voices in food writing. This sentiment underscores a desire for depth in food discourse rather than just viral trends.
We’re excited to launch a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe! Every couple of weeks, cohost Matt Rodbard will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric’s media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.
You can check out the full episode on YouTube now.
