Julia Moskin
About Julia Moskin
Julia Moskin is a reporter in the Food Department at The New York Times, where she has worked since 2002. She previously held positions as a freelance food writer and a cookbook editor at Penguin Group USA.
Work at The New York Times
Julia Moskin has been a Reporter in the Food Department at The New York Times since 2002. Over her 22 years with the publication, she has contributed to various food-related articles and features, focusing on culinary trends, recipes, and food culture. Her work has helped shape the newspaper's approach to food journalism, making it a significant resource for readers interested in gastronomy.
Freelance Writing Experience
Before joining The New York Times, Julia Moskin worked as a freelance food writer from 1995 to 2002. During this seven-year period, she contributed to various magazines and newspapers, developing her expertise in food writing and establishing a reputation in the culinary field. This experience provided her with a diverse perspective on food journalism.
Previous Role as Cookbook Editor
Julia Moskin served as a Cookbook Editor at Penguin Group USA from 1991 to 1997. In this role, she was responsible for overseeing the development and publication of cookbooks, collaborating with authors and chefs to produce high-quality culinary publications. This position contributed to her understanding of food literature and publishing.
Education and Expertise
Julia Moskin studied at Harvard University, where she gained a solid academic foundation. She also attended Hunter College High School, which is known for its rigorous curriculum. Her educational background has equipped her with critical thinking and writing skills that are essential in her career as a food journalist.