Corby Kummer

Corby Kummer is a senior editor at The Atlantic and the executive director of the Food and Society policy program at the Aspen Institute. Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.

Latest

  1. The 7 Best Cookbooks of 2018

    Pan-seared steak with za’atar chimichurri, curried lamb ribs, and a host of other inventive dishes from this year’s top food bibles

    Katie Martin / The Atlantic
  2. Remembering Anthony Bourdain

    The chef and writer, who died at 61, changed the way we think about restaurant kitchens and the people who work within them.

    Anthony Bourdain in 2016
    Andy Kropa / Invision / AP
  3. Growing Up in Cartoon County

    In a new book, Cullen Murphy describes the cadre of artists—including his father—who drew comic strips from the suburbs of Connecticut during a golden age for the funny pages.

    Watercolor sketch for an unpublished 'Prince Valiant' story, 1991
    Courtesy of Cullen Murphy
  4. Breakfast With Zeke

    In a pop-up restaurant for two weekends, a renowned bioethicist sets out to prove that healthy living and exceptional French toast are totally compatible.

    Asico Photo
  5. Random Acts of Coffee

    American franchises should embrace the caffe sospeso, a classic way for customers to pay it forward.

    Anthony Bolante/Reuters
  6. The Mayor of Food

    Long before the food movement took shape, Thomas Menino believed in—and acted on—its ideals: fresh food available to everyone of every income level, and as a route to better health.

    Boston University