Mitchell Davis

Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. A graduate of Cornell University’s School of Hotel Administration, Davis majored in Food and Beverage Management and spent two years cooking and eating in France and Italy before settling in New York City to write about food. He joined the staff of the James Beard Foundation in 1993. Davis’s most recent cookbook is Kitchen Sense (Clarkson Potter, 2006), he is the author of two other cookbooks, Cook Something (Macmillan, 1997) and The Mensch Chef (Clarkson Potter, 2002), and is the co-author with Michael Ginor of Foie Gras…A Passion (Wiley, 2000), which won the International Cookbook Review’s Prix la Mazille for Best International Cookbook of the Year. Davis’s articles about food, restaurants, and travel appear regularly in magazines such as GQ, Food & Wine, and the Art of Eating. His academic work focuses on the role of restaurant reviews and their influence on taste. Davis is a frequent guest lecturer and panelist on a variety of food-related topics, and has taught food and theory classes at New York University and Cornell University.