On my Current Food Readings
The United States of America has plenty of Culinary Journalism options. When I first arrived to the capital city suburbs of this country, I evidently became interested in getting to know the culinary arena of my new surroundings. Many advised that there were plenty of restaurants I shouldn’t miss. Thus, I found several publications, but I became an avid reader of the “Food” section of the local paper, The Washington Post.
I’ve always thought that having such a newspaper as the local one is being lucky. At least in my country, this newspaper is frequently quoted everywhere as a true source of information. Little by little I started reading the editorials and opinion columns, such as an ode to the egg written by the famous French chef, Jacques Pépin. As a matter of fact, I think it was with this piece that I became a regular reader of the paper, of their restaurant reviews and critiques of the region’s restaurants. They even have a recipe database that is updated every day by chefs and food writers.
And even when I may or may not agree with the opinions of journalists and critics on one or another restaurant, or like the newsletter’s recipe of the day I get in my email inbox, I am sure that they are constantly looking for the most relevant and all the novelties around here.
Why am I sharing this?
Last September I started my Master’s in Communications and Gastronomy Journalism. It’s a program completely online that allows me to grow and share with professors and peers all around the Globe. Therefore, as 2022 starts, I will also begin to post all the texts I’ve been producing with them in my journey as a student. As always, they’ll be available in the three languages of La Gourmandista. So, here’s the first one. I hope you like the ones that will come out in time. Surely, I’ll be reflecting on new and unimaginable things -at least for me, and until now.
Spanish