From TED. This is part of a series Changing the Way We Eat.
"Mitchell Davis is the executive vice president of the James Beard Foundation, a cookbook author, a food journalist, and a scholar with a Ph.D. in Food Studies from NYU's Department of Nutrition, Food Studies, and Public Health. His academic work focuses on restaurants, media and taste, particularly how restaurant reviews influence taste. At the Beard Foundation, Davis has spearheaded "Sustainability on the Table," a national dialogue on sustainability and public health in the foodservice industry that culminates in an annual conference of thought leaders. In addition to his work at the Foundation, Davis frequently writes about and reviews restaurants. He holds a chair on the academy of the London-based World's 50 Best Restaurants program. He has written four cookbooks, most recently, Kitchen Sense (Clarkson Potter), and he is a regular contributor to the Art of Eating and Gastronomica. His T.V. appearances include Food Network's Food(ography), Throwdown with Bobby Flay, and Best in Smoke, on which he is a regular judge
Now if I could just taste my way into being 20 pounds lighter, that would be something.
Qi en Pace,