Mitzi Humphrey 
Member since Aug 16, 2011


Printmaker, book artist, sculptor, curator. Co-Founder and former Co-Director, art6 Gallery. MFA Painting and Printmaking, VCU. Formerly Co-founder and President, Artspace Gallery at 6 East… More »

Interests

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Book Reviews

In "Garlic and Sapphires" (The Penguin Press, $24.95) Ruth Reichl describes her years as restaurant critic for The New York Times in an eminently readable narrative that reveals Reichl's talents as a writer, a gourmand and an intimate of New York City. Much of the fun develops as Reichl describes the personalities and costumes she invented to avoid the preferential treatment accorded her position. Her premise: Dining out is theater; thus ambience and service supersede flavor. Her egalitarian principle: Every diner must be accorded the same amenities as the rich and famous. Each epicurean adventure reappears as the review that actually appeared in The New York Times, often accompanied by the recipe for the starring dish. But sometimes the recipe is a favorite of her young son, who desires her to eat at home more often, foreshadowing her eventual leap from Times critic to editor-in-chief of Gourmet. Another reason for leaving is the prickly atmosphere at The Times, and her revelations of foibles of the bigwigs at the newspaper are often as juicy as her recipes. Several of the recipes are for the Asian cuisine she champions. Reichl takes us on a memorable outing to Flushing to experience sushi as we'll never know it in Richmond. However, if the reader is vegan, beware: Reichl's predilection for foie gras (liver of force-fed geese) and dancing shrimp (shrimp boiled alive in wine) reveal that her egalitarianism is reserved strictly for hungry humans. — Jennifer Yane

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