Conservative bon vivant Michael Anton writes about the thrill of cooking in an haute cuisine restaurant, as well as the rise of celebrity chef culture and personalities like Anthony Bourdain and Michael Ruhlman.
Jonah Lehrer is becoming one of the most interesting science writers around. The 26-year-old Rhodes scholar and former Le Bernardin cook just published his first book, Proust Was a Neuroscientist [first chapter excerpt - NYT], an investigation of the ways poets, novelists, and artists accurately modeled the brain and memory before science did. This week he hilariously reenacted Escoffier's distillation of umami-rich veal stock [hit the audio link] with NPR's Robert Krulwich of Radio Lab. He also just published a very insightful profile of Oliver Sacks in SEED (addressing the pioneering neurologist's own recent struggles with an eye ailment) and writes a wide-ranging science blog. A new writer to watch.