Tom Jaine (b.1943) is a British food writer, editor, and former restaurateur known for his contributions to culinary history and gastronomy. His work spans restaurant criticism, cookbook publishing, and food journalism, shaping discussions on traditional and modern cuisine.
Educated at Kingswood School (1955–59) and Balliol College-Oxford (1961–64,) he initially worked as an archivist (1964–73) before transitioning to the restaurant industry (1974–84.) He later became editor of Good Food Guide (1989–94) and proprietor of Prospect Books (1993–2016,) a publishing house specializing in food history.
Jaine’s books include Cooking in the Country (1986,) exploring rural culinary traditions; Cosmic Cuisine (1988,) examining astrological influences on food; and Building a Wood-Fired Oven (1996,) a guide to traditional baking methods.
Beyond writing, Jaine has contributed to The Times, The Guardian, and BBC Radio, earning accolades like the Glenfiddich Trophy for Wine and Food Writing (2000.) His later works include Making Bread at Home (1998,) a home baking guide, and The French Country Housewife (2017,) a translation of Cora Millet-Robinet’s 1859 classic.
More: Wikipedia • READ: Works by Tom Jaine
If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.
—Tom Jaine
Topics: Food, Cooking
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