A regular contributor to The New Yorker since 1963, Calvin Trillin is widely known for his books on eating, which are among the classics of food writing, as well as for his more serious non-fiction and his humorous commentary and comic novels. Trillin visits the Revelle Forum to discuss Feeding a Yen, a collection of pieces that initiates us into his wonderfully idiosyncratic world of eccentric/authentic cuisine. Never a champion of continental cuisine palaces that he refers to as "La Maison de la Casa House" nor of their successors, the trendy spots he calls "sleepy-time restaurants, where everything is served on a bed of something else," what he treasures is the superb local specialty, from Cajun boudin in Louisiana to pimientos de Padrón in northern Spain, favorite dishes that somehow never left their place of origin. The result is this book of antic eating adventures, by a writer described as being "to food writing what Chaplin is to film acting."