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John Martin Taylor, also known as Hoppin' John, is an American food writer and culinary historian, best known for his expertise on the cooking of the American South, and, in particular, the foods of the lowcountry, the coastal plain of South Carolina and Georgia.〔Nancy Harmon Jenkins, ''The New York Times Magazine'', ("FOOD; COASTAL LEGACY" ) (January 22, 1989).〕 ''The New York Times'' referred to him as "the lowcountry food maven" in a 2006 travel article about Charleston’s culinary scene.〔Apple, R. W., Jr., ''The New York Times'', ("A Southern Star Rises in the Lowcountry" ) (March 15, 2006).〕 He is often credited with restoring many traditional southern dishes, and he advocated the return to stone-ground, whole-grain, heirloom grits and cornmeal production. ''Gourmet'' magazine said of Taylor in a March 2006 article: "Artisanal food supplier and cookbook author John Martin Taylor...fueled the back-to-the-stone-ground-grits movement.... Taylor's coarse grits and more finely ground cornmeal are used as polenta from Puglia to Puget Sound."〔Lear, Jane Daniels, ''Gourmet'' Magazine, "Polenta: It's All in the Grist – Er, Wrist" (March 2006).〕 ''Charleston'' Magazine named Taylor one of the city's Top 100 Most Influential people in its 337-year history: "Before Hoppin' John's Lowcountry Cooking was published in 1992, Charleston cuisine was unfocused. Thanks to Taylor, we took pride in our produce, seafood, biscuits, and sweet tea. And foodies of the world agreed."〔''Charleston'' Magazine (November 2007).〕 In an article that originally appeared in ''The Atlanta Journal'', the culinary historian Karen Hess is quoted as saying, "I don't know of anyone who has done more for Southern cookery." The author of the article added, "Taylor has a Capote-esque acid wit, boyish charm and all-consuming passion for food that has won the writer a faithful following."〔Wendell Brock, ''Orlando Sentinel'', ("Ambassador Hoppin' John/ Flamboyant Author John Martin Taylor Shares His Enthusiasm For The Foods Of South Carolina" ) (June 12, 1997) abbreviated version of original article published by ''The Atlanta Journal''.〕 == Early years == Taylor was born in Louisiana, but moved to the similar terrain of the South Carolina lowcountry when he was 3. The son of scientists, he spent much of his youth aboard the family’s boats. His mother was an adventurous cook and cookbook collector and his father was a wine lover. He earned an undergraduate degree in journalism from the University of Georgia (UGA) in 1971. For several years he freelanced as a photographer, and in 1977 he earned a Masters in Film, also from UGA.〔John Martin Taylor, Hoppinjohns.net, ("The B-52s and Me" ) (February 16, 2008).〕 In the late 1970s and early 1980s, Taylor lived in the Caribbean, Paris, and Genoa, Italy. In 1983 he joined the nascent staff of the French-language magazine, ''Ici New York'', as their American Liaison and Food Editor. He has written for ''The New York Times'', ''Gourmet'', ''Bon Appétit'', ''Food & Wine'', ''The Washington Post'', ''Country Home'', ''The Journal of Gastronomy'', ''Gastronomica'', ''Fine Cooking'', Copia, and ''Cooking Light''.〔John Martin Taylor, Hoppinjohns.net, ("About me and my work and my products" ) (June 23, 2007).〕 Charleston Food & Wine Festival profiles John Martin Taylor's culinary history.〔Charleston Food & Wine Festival, ("John Martin (Hoppin' John) Taylor" ) (accessed September 26, 2012).〕 John was profiled in his alma mater's ''University of Georgia Magazine''.〔Michael McLaughlin, ''University of Georgia Magazine'', ("Cookin' history with Hoppin' John" ) (September 2001).〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「John Martin Taylor」の詳細全文を読む スポンサード リンク
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