About Craig Claiborne
Craig Claiborne (1920 – 2000) was an American restaurant critic, food journalist, and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography. He made many contributions to gastronomy and food writing in the United States. == Early life == Craig Claiborne was born in Sunflower, Mississippi, on September 4, 1920. He was raised on the region's distinctive cuisine in the kitchen of his mother's boarding house in Indianola, Mississippi. He essayed in premedical studies at the Mississippi State College from 1937 to 1939. Finding it to be unsuitable, he transferred to the University of Missouri, where he majored in journalism and got his Bachelor of Arts. Claiborne served in the U.S. Navy during World War II and the Korean War. After deciding that his true passion lay in cooking, he used his G.I. Bill benefits to attend the École hôtelière de Lausanne (Lausanne Hotel School) in Lausanne, Switzerland. == Career == Returning to the U.S., he worked his way up in the food-publishing business in New York City, as a contributor to Gourmet magazine and a food-product publicist, finally becoming the food editor of The New York Times in 1957 following the newspaper's first food editor, Jane Nickerson.
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