The Culture of Food and Drink


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Clifford A. Wright won the James Beard/ KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast" which was also a finalist for the IACP Cookbook of the Year award. Saveur magazine chose the book for its Saveur 100 list. His book "Mediterranean Vegetables" was chosen one of the top ten Cookbooks of 2001 by the Chicago Tribune and his first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily," was a "best book of 1992" in the New York Times Book Review’s Christmas List. He is the author of 16 books, of which 14 are cookbooks and a contributor to eight others. His latest book "One-Pot Wonders” was published by Wiley in 2013. Colman Andrews, former editor of Saveur magazine called Wright "the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean." As an independent food scholar he has lectured at the Center for European Studies at Harvard, the Center for Contemporary Arab Studies at Georgetown, the Rusk School for International Affairs at Davidson College, the Culinary Institute of America, and other universities. He also writes for food magazines such as Saveur, Gourmet, Fine Cooking, Food & Wine, and Bon Appétit and wrote all the food entries for Columbia University's "Encyclopedia of the Modern Middle East" and several entries for the “Oxford Companion to Sweets.” His scholarly articles on food have appeared in peer-review journals such as Gastronomica, Food and Foodways, and Al-Masaq: Islam and the Medieval Mediterranean Studia Arabo-Islamica Mediterranea.  Wright also writes for his own web sites, www.Cook-Coquus.com and www.cliffordawright.com.

Cape Cod clam chowder. Credit: Clifford A. Wright

Of all the foods I get defensive about, clam chowder is high on the list. There are certain preparations that are so iconic, established

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Fettucine Alfredo. Credit: Clifford A. Wright

The rise and fall of fettuccine Alfredo is a story of a simple dish taken from its home and embellished with flourishes before sliding

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Baked swordfish with golden crust. Credit: Clifford A. Wright

One of the oddest questions I get when serving fish is, "Does this fish have bones?" My answer is always, "Assume it does." I

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Purple cauliflower, yellow sweet pepper and tomato salad. Credit: Clifford A. Wright

Think of the platter as a palette, and your vegetables as swaths of paint that fill in the color of the canvas. This is

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Grill fire ready for a four-course dinner. Credit: iStock/Keith Tsuji

Grilling takes effort. Lots of coal goes into building the fire; you wait for the coals to get hot; and the food cooks in

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Grilled skewers of scallops and shrimp. Credit: Clifford A. Wright

Grilled shellfish always make the best appetizer. Once the grill fire is going there are a wide variety of things you can do with

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Open oysters ready to eat. Credit: Clifford A. Wright

In "For Your Eyes Only," British super-spy James Bond informs us that the best things in America are chipmunks and oyster stew. We can

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Grilled braciole. Credit: Clifford A. Wright

You just can't escape a barbecue grill on the Fourth of  July. The holiday demands outdoor cooking followed by fireworks. And the curious thing

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