Archive: Christy Harrison : gourmet.com

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Christy Harrison

Christy Harrison joined Gourmet in 2007. She was previously a senior editor and food editor at Plenty, a green lifestyle magazine, and she has written about food and environmental issues for publications including CHOW.com, Grist.org, and Natural Health.

food politics

A recent flap about the first family’s chef demonstrates why that position needs to be redefined.

Christy Harrison

01.15.09

Keywords: christy harrison,; food policy,; chefs,; barack obama,; alice waters

food + cooking

Learning to love popcorn and the country that invented it.

Christy Harrison

09.04.08

Keywords: christy harrison,; culinary culture,; farms + fish,; nutrition/diet,; produce

food politics

An integrative doctor on the problems with Americanized ethnic cuisine and why al dente penne is less likely to give you diabetes than mushy spaghetti.

05.06.08

Keywords: christy harrison,; daphne miller,; health + science,; q + a,; nutrition/diet

chefs + restaurants

The world is full of rowdy events sponsored by food companies. But the D’Artagnan Duckathlon is a little different. Here were some of the highlights.

Text by Christy Harrison

05.05.08

Keywords: christy harrison,; chefs,; new york,; poultry,; culinary culture

chefs + restaurants

The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”

03.24.08

Keywords: q + a,; grant achatz,; heston blumenthal,; christy harrison,; restaurants

food + cooking

Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.

By Christy Harrison By Adam Houghtaling By Zanne Stewart By Jessica Su

03.19.08

Keywords: ingredients,; christy harrison,; adam houghtaling,; zanne stewart,; jessica su

food + cooking

Two new potato varieties worthy of canonization.

Christy Harrison

02.21.08

Keywords: christy harrison,; ingredients,; vegetable,; seasonal,; winter

food + cooking

Gourmet’s Christy Harrison spoke to the bloggers of Ideas in Food about the allure of hydrocolloids and the frustrations of cooking for a New York audience.

02.14.08