Writer Calvin Trillin may be most famous today for his humorous musings on food, family, travel and love.
Chinese food is synonymous with behaving badly in Ashkenazi culture, Andrew Dubrov writes. Calvin Trillin critics should chew on that.
Journalist Calvin Trillin is a long-time staff writer at The New Yorker who has written over two dozen books. But he is perhaps best known as a humorist, a career that began in 1978 when then-editor of The Nation, “the parsimonious Victor Navasky,” took him to lunch.