Raymond Sokolov, the distinguished American journalist and culinary historian, celebrated the art of food and the pleasures of the table with his insightful writing and gastronomic expertise. From his acclaimed columns in The New York Times and The Wall Street Journal to his authoritative books on food and wine, Sokolov's passion for culinary culture and commitment to excellence have enriched the culinary landscape and elevated the appreciation of food as a source of joy, nourishment, and cultural expression.