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A grand dame of contemporary foodie culture, Mimi Sheraton brought the influential restaurant review beat at the New York Times into a new era and spent decades writing about culinary worlds.
SEATTLE I still remember the smell of the kitchen at my first job. Bleach, mixed with old fryer oil, cigarette smoke, and French onion soup. I started as a busser; clearing plates, filling waters, bringing out salads.
Since the days of the Greeks, writers have been consumed by their meals. But are we writing about food or is food a metaphor for something less palatable?