As part of my revise and resubmit about Miami Herald and L.A. Times food editor Jeanne Voltz, I have been researching more about the food journalists who pre-dated her post-WWW years. The two most influential names were Clementine Paddleford and Craig Claiborne who is featured above. A great book about Clementine came out a few years ago: Hometown Appetites.

I just got done reading Craig’s memoir. He had a brief mention of Clementine that was rather dismissive: “Clementine Paddleford would not have been able to distinguish skillfully scrambled eggs from a third-rate omelet. I am not at all sure that she had ever cooked a serious meal in her life.”

Food editors were split on the importance of being able to cook. Some felt that it was important and others felt they were journalists and the ability to cook was irrelevant.

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As part of my revise and resubmit about Miami Herald and L.A. Times food editor Jeanne Voltz, I have been researching more about the food journalists who pre-dated her post-WWW years. The two most influential names were Clementine Paddleford and Craig Claiborne who is featured above. A great book about Clementine came out a few years ago: Hometown Appetites.

I just got done reading Craig’s memoir. He had a brief mention of Clementine that was rather dismissive: “Clementine Paddleford would not have been able to distinguish skillfully scrambled eggs from a third-rate omelet. I am not at all sure that she had ever cooked a serious meal in her life.”

Food editors were split on the importance of being able to cook. Some felt that it was important and others felt they were journalists and the ability to cook was irrelevant.

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