Critics’ Cult Classics: Hannah Goldfield on the Food World’s Secret Tastemakers
Summary
On this episode of Critics at Large, host Nomi Fry interviews food writer Hannah Goldfield about the concept of cult classics in the culinary world. They discuss how ingredients like arugula and restaurants like In-N-Out Burger gain devoted, niche followings before potentially becoming mainstream. The conversation centers on Judy Rogers’ *Zuni Café Cookbook*, examining its detailed, technique-driven approach as a beloved but intimidating artifact for serious home cooks. They also touch on the shifting dynamics of food trends in the age of social media and the rise of accessible cooking guid…
Topics discussed
Sponsorships: Progressive, Monarch, and Hero Bread
Introduction: Critics at Large and Guest Hannah Goldfield
Defining 'Cult Classic' in Food and Culture
Ingredients: Arugula, Trends vs. Cult Classics, and Scarcity
Restaurants: In-N-Out, Jean Georges, and Finale
Sponsorships: New Yorker Radio Hour, Wayfair, and LinkedIn
Cookbooks: Mainstays vs. Rare Vintage Finds
Rare Cookbooks: Martha Stewart's 'Entertaining' and eBay Prices
The Zuni Cafe Cookbook: Judy Rogers and Roast Chicken
Cooking Philosophy: Exactitude, Fun, and Fantasy
Recipe Detail: Sand Dabs and the 'Motherly' Guide
Sponsorships: New Yorker Radio Hour, Wayfair, and LinkedIn
Accessibility: Time, Class, and the 'Harried Mom'
Evolution of Cooking: Samin Nosrat and Sun-Dried Tomatoes
Conclusion: Grape-Nuts and Show Credits
Sponsorships: Uber Eats and Zocdoc
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