August 4, 2015 Last Updated 3:07 pm

Corby Kummer joins the New Republic as a Contributing Editor, writing monthly column on the intersection of food and culture

Kummer will remain in his role as a senior editor at The Atlantic

New York, NY — August 4, 2015 — Corby Kummer is joining the New Republic as a Contributing Editor. Kummer, a senior editor for The Atlantic, editor of The Aspen Idea and restaurant critic for Boston and Atlanta magazines, is one of the most widely read, authoritative, and creative food writers in America.

Kummer, who is remaining in his role at The Atlantic, will write a monthly column on the intersection of food and culture. His first column will focus on the ethics of eating meat, and will appear in the magazine’s redesigned September/October issue, on newsstands August 18, 2015.

Kummer’s writing frequently appears in many publications, including The New York Times, Vanity Fair, and MIT’s Technology Review. A frequent food commentator on television and radio, he is the author of the books The Joy of Coffee and The Pleasures of Slow Food. Kummer is the winner of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.

“Corby started writing about and formulating the ideals of the ‘food movement’ before there was a food movement,” Editor in Chief Gabriel Snyder said. “Now that food is an inescapable part of our culture, he’s perfectly placed to write about the fights worth fighting on both the artisan micro-level and the industrial macro-level. But he’ll do it all with his close-up sympathy and back-far humor that makes him so much fun to read.”

“I’m delighted to get to talk to the readers of the New Republic, the perfect audience to engage with the issues we face every day when figuring out how to vote with our forks—and figuring out what we actually want to eat today,” Kummer said. “The people who care about improving food and the food system are kaleidoscopic—more today than since I started writing about food. As always, I’ll want to focus on the people who raise, pick, prepare, and serve food—the people who usually aren’t shown in the picture.”

Kummer is a graduate of Yale University, and lives in Boston and Atlanta.

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