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Gunther was among the twenty most widely cited legal scholars of the 20th century, [2] and his 1972 Harvard Law Review article, "The Supreme Court, 1971 Term Foreword: In Search of Evolving Doctrine on a Changing Court: A Model for a Newer Equal Protection," is the fourth most-cited law review article of all time. [3]
Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson Prize.
In her early career, Clark was a freelance writer for various publications, including the New York Times, and worked in "front of house" jobs at restaurants. [12] In 2007, she began her weekly "A Good Appetite" column at The New York Times, [12] [13] She became a full-time staff writer at the Times in 2012, [11] writing about 65 recipes each year for the newspaper. [12]
Twenty-thousand recipes and counting, no-star reviews, the carnivore's dilemma, that NYT Cooking comment community, the paper's Food and Cooking editor spills the beans.
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
Arland Thornton (born July 18, 1944) is an American sociologist who specializes in the study of marriage and family. He was the director of the Population Studies Center at the University of Michigan from 2004-2008.
If you're not much of a baker or occasionally choose to channel the wise words of Ina Garten that "store bought is fine," holiday baking season could be a bit simpler this Christmas, and there are ...
The International Culinary Center (originally known as the French Culinary Institute) was a private for-profit culinary school from 1984 to 2020 headquartered in New York City, United States. The facilities included professional kitchens for hands-on cooking and baking classes, wine tasting classrooms, a library, theater, and event spaces.