Melissa Clark reads "On Murdering Eels and Laundering Swine," by Betty Fussell, in front of Yayoi Kusama’s Accumulation No. 1, in Gallery 19, fourth floor
Melissa Clark writes about cuisine and other products of appetite. She earned an MFA in writing from Columbia University, and began a freelance food-writing career in 1994. Since then her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and been selected for the Best American Food Writing of 2007. She recently joined the staff of The New York Times, where she writes the popular Dining Section column A Good Appetite. In addition, Clark has written 33 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her latest cookbook, Cook This Now, a collection of seasonally inspired recipes, was published by Hyperion in 2011.