Florence Fabricant: On Being Salty, Making Pigs-In-Blankets Famous, and Why Influencers Drive Her Nuts

Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliche, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about. This week, she joins Mark and Kate to talk about her new memoir, Salty, Not Sweet: A Life in the Food World – a book she resisted writing for years and then couldn't stop once she started. They cover how André Soltner at Lutèce changed the way Americans thought about chefs, why food journalism has never been more democratized and never less rigorous, and the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d'oeuvres table at every bar mitzvah and gala in America.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.