introduces our latest contributor, Mitchell Davis, a globetrotting
'gastronaut' pursuing the edge of the known culinary universe. Under
the guise of 'The Fork Lift', Mitchell writes with a civic duty.
On a never-ending quest to savor flavor, soothe stomachs, and to
positively pleasure our palates, the 'The Fork Lift' leaves no rock
or recipe unturned. All things cooked will be considered. We all
eat to live, but how noble to delight in living to eat? Lift your
fork in a toast and find out.
Mitchell Davis is director of publications of The James Beard Foundation,
author of Cook Something, and coauthor of Foie Gras A Passion
(with Michael Ginor). He is a regular contributor of food and travel
articlesto a wide range of magazines, including GQ, Food
& Wine, Time Out New York, and Gastronomica. In his spare time,
Mitchell is both a Ph.D. candidate and an adjunct professor in New
York University's Department of Nutrition and Food Studies. He grew
up in Toronto, graduated from Cornell's School of Hotel Administration,
and trained as a chef in France and Italy. He lives in New York City.