Zócalo Public SquareFrank Bruni on Being Born Round – Zócalo Public Square https://legacy.zocalopublicsquare.org Ideas Journalism With a Head and a Heart Mon, 21 Oct 2024 07:01:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Frank Bruni on Being Born Round https://legacy.zocalopublicsquare.org/2009/09/16/frank-bruni-on-being-born-round/media/ https://legacy.zocalopublicsquare.org/2009/09/16/frank-bruni-on-being-born-round/media/#respond Wed, 16 Sep 2009 17:27:43 +0000 Zocimporter https://legacy.zocalopublicsquare.org/thepublicsquare/?p=7677 As a food critic for the New York Times, Frank Bruni was, until August, one of the most feared and talked about men on the city’s restaurant scene. His disguises (Warhol glasses and wigs), his dining companions (three guests who would pass plates between each other like clockwork), and his method of paying (custom-made American Express cards with pseudonyms) are all discussed in Born Round: The Secret History of a Full-time Eater. But mostly, Bruni’s latest work is devoted to deeper and more complicated relationships with food, family, and self-image. Bruni stopped by Zócalo to chat with Sarah Gim, deliciouslife.com and tastespotting.com blogger, about whether he blames his family for his food troubles, why Americans are so obsessed with food, and what’s in his fridge.

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]]> As a food critic for the New York Times, Frank Bruni was, until August, one of the most feared and talked about men on the city’s restaurant scene. His disguises (Warhol glasses and wigs), his dining companions (three guests who would pass plates between each other like clockwork), and his method of paying (custom-made American Express cards with pseudonyms) are all discussed in Born Round: The Secret History of a Full-time Eater. But mostly, Bruni’s latest work is devoted to deeper and more complicated relationships with food, family, and self-image. Bruni stopped by Zócalo to chat with Sarah Gim, deliciouslife.com and tastespotting.com blogger, about whether he blames his family for his food troubles, why Americans are so obsessed with food, and what’s in his fridge.

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