Ruth Reichl on the Future of Restaurants and Traveling for Food

When we want to be transported to Italy, we read Ruth Reichl's piece on a seafood lunch she had in the ancient town of Sperlonga. Her descriptions of "lively langoustines," stuffed squash blossoms, oysters as "lovely as orchids," and pistachio-dusted cannoli are enough for us to briefly forget that we are, in fact, still in our apartments, eating yet another meal we've cooked for ourselves. Of course, Reichl isn't in Italy anymore, either—she's at home like the rest of us, and has been since March. We called her up to find out how she's staying connected to food and travel, from the ingredients she's craving (Spanish anchovies and Szechuan chile crisp) to the places she's dreaming of (Copenhagen and Japan), and why she believes the restaurant world is set to change for the better.

Read a transcription of the episode: https://www.cntraveler.com/story/ruth-reichl-on-the-future-of-restaurants-and-traveling-for-food-women-who-travel-podcast

Follow Ruth: @ruth.reichl

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