Howard Jacobs

Howard Jacobs was one of America's most widely read--and quoted--newspaper columnists. A native Louisianian, Jacobs wrote for the New Orleans Times-Picayune for more than twenty-five years. His column Rémoulade (a Creole sauce) featured anecdotes, humor, and malapropisms. The late Ray Erwin, longtime columnist for Editor and Publisher, acclaimed Jacobs' writings as a peppery, zestful, spicy, piquant, appetizing concoction confected by a master columninst-chef. Jacobs' work has appeared in...See more

Howard Jacobs was one of America's most widely read--and quoted--newspaper columnists. A native Louisianian, Jacobs wrote for the New Orleans Times-Picayune for more than twenty-five years. His column Rémoulade (a Creole sauce) featured anecdotes, humor, and malapropisms. The late Ray Erwin, longtime columnist for Editor and Publisher, acclaimed Jacobs' writings as a peppery, zestful, spicy, piquant, appetizing concoction confected by a master columninst-chef. Jacobs' work has appeared in virtually every major newspaper in the nation, as well as in numerous magazines, including Reader's Digest, Newsweek, V.I.P., and the Saturday Evening Post. See less