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Craig Claiborne was an American food writer, restaurant critic, and cookbook author. He was born in Sunflower, Mississippi, in 1920. He attended the University of Missouri and served in the Navy during World War II. After the war, he worked as a public relations writer in Chicago and New York City. In 1957, he joined The New York Times as its food editor. He remained with the Times for 29 years, during which time he wrote a daily food column, reviewed restaurants, and authored numerous cookbooks. He died in 2000.Here are some of his accomplishments:

* He was the first food editor at The New York Times.
* He helped to popularize ethnic cuisine in the United States.
* He authored over 20 cookbooks, including the New York Times Cookbook, which sold over 3 million copies.
* He was awarded the James Beard Foundation Award for Lifetime Achievement.
* He was inducted into the Culinary Institute of America's Hall of Fame.

Craig Claiborne was a pioneer in the field of food writing. He helped to change the way Americans thought about food and cooking. He was a passionate advocate for good food, and his work helped to make American cuisine more diverse and sophisticated.