In Garlic and Sapphires, Ruth Reichl, Editor-in-Chief at Gourmet, continues the fascinating saga of her culinary life, first recounted in her best-selling Tender at the Bone and Comfort Me with Apples. The most powerful restaurant critic in America, at The New York Times, Reichl devised elaborate disguises to conceal her identity from obsequious restaurateurs, writing “double reviews” to contrast her dining experiences when undisguised with those of a series of meticulously constructed alter egos. Reichl’s extraordinary latest memoir is filled with entertaining, witty, intimate, and revealing anecdotes of the consequences of her playful deceptions and how they unexpectedly affected her own character, expectations and appetite. This program is in conversation with John Welchman, UCSD Professor of Visual Arts and James Beard award-winning food author.