Craig Claiborne, a New York Times food critic, was born in Sunflower, MS, on September 4, 1920.

Claiborne attended Mississippi State University in Starkville, MS, where he studied pre-medicine. He decided to switch his study to journalism and began studying at the University of Missouri. 

In 1957 he applied for a job at The New York Times as the food editor, becoming the first man to hold the position. He quickly became one of America’s foremost food critics. Claiborne served as The New York Times  food editor for almost thirty years. 

Claiborne came up with a one to four star restaurant  reviewing scale that was widely imitated. He also wrote  The New York Times Cook Book published in 1961.  He would go on to write many other cookbooks during his years as food editor.

He was never married so he left his entire estate to the Culinary Institute of America.