Ruth Reichl’s new book Save Me the Plums revisits ‘the last golden age of magazine-making’ GlobeArts
Ruth Reichl, former restaurant critic for the New York Times and Los Angeles Times, is photographed at Bar Buca in Toronto on May 26, 2014., chronicles her tenure as editor-in-chief of Gourmet, North America’s oldest epicurean magazine.
I hadn’t thought about it, but the minute he said it … and that book was so easy to write. It just happened. And writing this book was really hard. I owe so much of it to my editor, who really held my feet to the fire and kept saying, “It’s not good enough.” I tried very hard to write about the process of magazine-making, and there were lots of chapters about special issues we’ve done, and my editor, Susan, kept saying, “We need more of you.
With this one it was really much easier, because I went into that job knowing I would be writing a memoir about it one day. The world of Condé Nast was so fantastic to me that I kept very good notes. With the others, it wasn’t quite so easy. From the day I got to Gourmet, every day before I left at night, I printed out three to four e-mails that came in, so I would always have them when I left. I knew I wouldn’t be at the magazine forever. I also knew it would be a good story.
What has happened in America in my lifetime is we’ve gone from a nation that didn’t care about food, didn’t understand where it fit into our culture, to a place that really does understand how important it is. And food media has changed enormously with that. We now have a generation of young people who really do understand that their food choices matter.
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