|
Contributors
JULIA ABRAMSON, PhD from Princeton University. Teaches food studies and French literature at the University of Oklahoma; has published innovative articles on French gastronomic writing; her book Learning from Lying: Paradoxes of the Literary Mystification is forthcoming in 2005; currently at work on the book Food Culture of France.
KEN ALBALA, PhD. Associate professor and chair of the History Department, University of the Pacific; author, Eating Right in the Renaissance; and Food in Early Modern Europe; currently working on a culinary history of the sixteenth century.
GARY ALLEN. Author, The Resource Guide for Food Writers; editor, Remarkable Service for the Culinary Institute of America; associate editor, The Oxford Encyclopedia of Food and Drink in America; The Herbalist in the Kitchen and Just Like Mom Used to Make are forthcoming. Currently food history editor at Leitesculinaria.com and webmaster for the Association for the Study of Food and Society, he teaches at New York’s Empire State College.
MARIO ANDERS. Free-lance and ghost writer, specializing in science; contributor to several books and national and international magazines.
ALICE ARNDT. Food historian; author, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings; contributor, Scribner’s Encyclopedia of Food and Culture and the 1997 Joy of Cooking; editor and mind behind, Culinary Biographies.
JULIUS ARNDT, PhD. Newspaper publisher and bibliophile, the late Julius Arndt and his wife, Erna Horn, assembled the most significant private collection of culinary books in Germany, publishing facsimiles of selected volumes from the collection.
ANN ARNOLD. Author and illustrator, The Adventurous Chef: Alexis Soyer; illustrator, Fanny at Chez Panisse by Alice Waters; she lives in Berkeley, California, and her oil paintings of still-life subjects are shown at the North Point Gallery in San Francisco.
CHITRITA BANERJI. Writer and food historian specializing in Bengali food and culture; author, Life and Food in Bengal, Bengali Cooking: Seasons and Festivals, and The Hour of the Goddess: Memories of Women, Food and Ritual in Bengal; contributor to Gastronomica, Gourmet, Granta, and Boston Globe; recipient, Sophie Coe Prize at 1998 and 1999 Oxford Symposium on Food and Cookery.
KARI W. ÇAĞATAY. Native Norwegian and educator in early childhood development; author of five children’s books and some translations; currently employed at Swedish Research Institute in Istanbul.
MILDRED COLEMAN. Culinary historian; as “Miss Millie,” she appears on radio and television and at conventions and historical meetings to talk about food, cooking, and eating in the twentieth-century South; past president of the Georgia Nutrition Council; niece of the last dietitian partner of the Frances Virginia Tea Room, and author, The South’s Legendary Frances Virginia Tea Room Cookbook.
NICOLE CROSSLEY-HOLLAND. Dr. Crossley-Holland has lectured in the Universities of the Sorbonne, Cambridge (England), and London. She is an honorary fellow of the University of Wales, where she teaches medieval history, and is the author of Living and Dining in Medieval Paris: The Household of a Fourteenth-Century Knight.
NANCY CARTER CRUMP. Culinary historian specializing in Virginia and North Carolina foodways. Her first book, Hearthside Cooking, is in its second printing, and another book is in progress. Her articles have appeared in the Journal of Early Southern Decorative Arts, Virginia Cavalcade, and other publications.
KATHLEEN CURTIN. The food historian at Plimoth Plantation, where she has worked since 1987, toiling over iron pots and badly photocopied sixteenth- and seventeenth-century cookbook manuscripts; author (with Sandra Oliver) of Giving Thanks: Thanksgiving Recipes and History, From Pilgrims to Pumpkin Pie.
KATARZYNA CWIERTKA, PhD. Expert in food culture and food history of Japan and Korea at Leiden University; editor, Asian Food: The Global and the Local.
ANDREW DALBY. Historian and linguist; author, Siren Feasts: A History of Food and Gastronomy in Greece, Dangerous Tastes: The Story of Spices, Empire of Pleasures, Cato: On Farming, Dictionary of Languages, Language in Danger, and Food in the Ancient World from A to Z; co-author of The Classical Cookbook.
HELEN DAY, PhD. Specializes in Mrs. Beeton and Victorian bourgeois consumption. She teaches English literature at Lancaster University (U.K.) and bakes exceedingly good cakes.
ELIZABETH DRIVER. Toronto-based author of A Bibliography of Cookery Books Published in Britain 1875–1914, the forthcoming Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949, and introductions in the Classic Canadian Cookbooks Series (Whitecap Books); director, foodways program in the 1838 kitchen at Montgomery’s Inn; President, Culinary Historians of Ontario.
PHILIPPE C. DUBOIS, PhD. Associate professor of French, Bucknell University; author, articles on Balzac and Brillat-Savarin in Nineteenth-Century French Studies, and on tables of the Mediterranean in the special edition on gastronomy of the journal Critique.
SANDRA FAIRBANK. Designer of restaurants and kitchens, based in Cambridge, Massachusetts; she has an abiding interest in the history of the restaurant in terms of food, design, and clientele.
PRISCILLA PARKHURST FERGUSON. Professor of sociology, Columbia University; author, article on Carême in Gastronomica and “La gastronomie en revues” (review of four food journals), Critique special issue on gastronomy; author, Accounting for Taste: The Triumph of French Cuisine.
ELIZABETH FIELD. Food writer and researcher; contributor to The New York Times, The Boston Globe, Irish Times, Gourmet, Gastronomica, etc.; contributing editor, The 100 Best Restaurants/Places to Stay in Ireland; lecturer and contributor to the Oxford Symposia on Food and Cookery; at work on a study of immigrant food in Ireland; secretary of Irish Food Writers Guild.
BEATRICE FINK. Professor of French emerita, University of Maryland/College Park; Secretary-General, International Society for Eighteenth-Century Studies, 1979–1987; two scholarly areas: political thought of Benjamin Constant and French eighteenth-century culinary history; numerous publications in both areas.
CHERYL J. FOOTE, PhD from the University of New Mexico. Teaches at Albuquerque Technical Vocational Institute Community College; author, Women of the New Mexico Frontier, 1846–1912; she is very interested in the culinary history of the American Southwest.
BETH MARIE FORREST. Boston University, Boston, Massachusetts.
DAMON LEE FOWLER. Cookbook author, food writer, and culinary historian; founding member of the Southern Foodways Alliance; historical commentator to reprint of Mrs. Hill’s Southern Practical Cookery and Receipt Book.
BETTY FUSSELL. Food historian specializing in American history; author, Masters of American Cookery, I Hear America Cooking, The Story of Corn, and My Kitchen Wars.
IRINA GLOUSHENKO. Journalist, translator, member of Writers Union of Russia.
DARRA GOLDSTEIN. Professor of Russian at Williams College; founding editor of Gastronomica: The Journal of Food and Culture; author of three cookbooks, A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), and The Winter Vegetarian; currently food editor of Russian Life magazine and general editor of California Studies in Food and Culture (University of California Press).
BARBARA HABER. Former Curator of Printed Books, Schlesinger Library, Harvard University; author, From Hardtack to Homefries; board member, IACP Foundation.
NEVIN HALICI. Food writer and researcher; author, Traditional Dishes of Konya, Dishes of the Aegean Region, Dishes of the Mediterranean Region, Dishes of the Southeast Anatolia Region, Turkish Cookery, Nevin Halıcı’s Turkish Cookbook, and Sufi Cuisine.
JESSICA B. HARRIS, PhD. Professor, food historian, lecturer, and cookbook author with a specialty in the food of Africa and its diaspora; her most recent works are Beyond Gumbo: Creole Fusion Food From the Atlantic Rim and On the Side, A Celebration of Side Dishes and Condiments; her website is africooks.com.
URSULA HEINZELMANN. Independent scholar and culinary historian; trained chef, sommelier and ex-restaurateur, now a wine and food writer and journalist based in Berlin, with special interest in helping her contemporaries get in touch with their culinary roots. Winner of the Sophie Coe Prize 2004.
KAREN HESS. Food historian; author of The Carolina Rice Kitchen: The African Connection; Martha Washington’s Booke of Cookery and Booke of Sweetmeats; “Okra in the African Diaspora of Our South” in Cornbread Nation 1: The Best of Southern Food Writing; “The First American Cookbook, Second Edition, Albany [1796]: Historical Notes on the Work and Its Author, Amelia Simmons,” paper for Culinary Historians of New York; “A Century of Change in the American Loaf: Or, Where Are the Breads of Yesteryear?” keynote address at Smithsonian symposium; and of historical notes for facsimile editions of Hannah Glasse’s The Art of Cookery Made Plain and Easy, Mary Randolph’s The Virginia House-wife, and Abby Fisher’s What Mrs. Fisher Knows About Old Southern Cooking.
SHARON HUDGINS. Author, food writer, culinary historian. Author, The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East and Spanien: Küche, Land und Menschen (Spain: Cuisine, Land and People). Former editor, Chile Pepper magazine and food columnist, The Stars and Stripes newspaper; currently food columnist for German Life magazine. Contributor to The Oxford Encyclopedia of Food and Drink in America, The Oxford International Encyclopedia of Cheese, and Gastronomica. Recipient of a Sophie Coe Subsidiary Prize in Food History, 1996.
VINOD K. HURIA. Senior scientist at the Central Food Technological Research Institute, Mysore (India), with interests in food development and history of foods; a student of Dr. K. T. Achaya and a friend for a quarter of century; held a senior position at the National Dairy Development Board at Anand. Gained immensely from Dr. Achaya’s professional approach and his wide knowledge of food science and technology and the history of foods.
PETER BARTON HUTT. Partner in the Washington, D. C. law firm of Covington & Burling, specializing in food and drug law; teaches food and drug law each winter term at Harvard Law School; author (with Richard A. Merrill), Food and Drug Law: Cases and Materials; from 1971 to 1975 he was chief counsel for the Food and Drug Administration; serves on a wide variety of academic and scientific advisory boards, including the Institute of Medicine of the National Academy of Sciences.
PRISCILLA MARY IŞIN. Native of England and resident of Istanbul, she has translated over 150 books, mostly on art, architecture, and history, from Turkish to English; she has researched the history of Turkish cuisine for more than two decades, and published a Turkish cookery book, as well as an annotated transcription of an Ottoman cookery book into modern Turkish (Mahmud Nedim bin Tosu: Aşçıbaşı); and an annotated edition of an early nineteenth-century German book on Turkish confectionery (Friedrich Unger: A King’s Confectioner in the Orient).
TOM JAINE. Publisher, Prospect Books and Petits Propos Culinaires; food writer and author.
NANCY HARMON JENKINS. Writer and food historian with a special interest in the foods of the Mediterranean, particularly Italy; her most recent publication is The Essential Mediterranean.
LISA JONES. Collections cataloger for 25 years at the Harry Ransom Center, University of Texas at Austin; free-lance writer and researcher with particular interest in foodways and culinary history; owner, Perfect Ganesh, a vegetarian catering company.
CATHY K. KAUFMAN. Former lawyer turned chef and culinary historian; instructor, Institute of Culinary Education; senior editor, The Oxford Encyclopedia of Food and Drink in America; currently working on a culinary history of the ancient world from Babylon to Byzantium.
PATRICIA M. KELLY. Professor of culinary arts (retired), North Shore Community College, Massachusetts; long-time editor, Culinary Historians of Boston Newsletter; co-editor, Current Research in Culinary History: Sources, Topics, and Methods; co-author (with Barbara Wheaton), Bibliography of Culinary History: Food Resources in Eastern Massachusetts; editor, Luncheonette: Ice-Cream, Beverage and Sandwich Recipes from the Golden Age of the Soda Fountain.
BRUCE KRAIG, PhD. Emeritus Professor of History, Roosevelt University, Chicago.
RACHEL LAUDAN. Before turning to culinary history, she taught science history at Carnegie-Mellon, Virginia Tech, and the University of Hawaii. Her book The Food of Paradise: Exploring Hawaii’s Cultural Heritage won a Julia Child Prize in 1997.
ROBERT W. LEBLING. Graduate of Princeton University; graduate work in Middle East studies at University of Chicago; lived and worked as a journalist in Egypt, Lebanon, Saudi Arabia, the United States and the United Kingdom; writer and editor based in Dhahran, Saudi Arabia; co-author of Natural Remedies of Arabia.
MARGARET (MARGE) LEIBENSTEIN. Culinary historian and author of three cookbooks; chairman of the Culinary Historians of Boston; at the time of her death in 2001 she was engaged in writing her memoirs.
JANICE BLUESTEIN LONGONE. Curator of American culinary history, Clements Library, University of Michigan, Ann Arbor, where she is developing the Longone Center for American Culinary Research, a large and diverse collection and a major resource for scholars; founder, Wine and Food Library, the oldest antiquarian bookshop in the U.S. devoted solely to gastronomy; founder and honorary chair of the Culinary Historians of Ann Arbor; on boards and advisory committees, including AIWF, Gastronomica, Dover Press, IACP, James Beard Foundation, Tabasco Community Cookbook Awards, and The Oxford Encyclopedia of Food and Drink in America; international consultant, collection developer, exhibition curator, lecturer, and writer.
FIONA LUCAS. Culinary historian working for the Museums of the City of Toronto, Ontario; co-founder of the Culinary Historians of Ontario; holds a master’s degree in Canadian history.
BOB LUCKY. Former editor of The Asian Foodbookery, he counts himself fortunate to have known the late K. T. Achaya. He is currently teaching Bahrain at the Ibn Khuldoon National School and writing about food and culture.
MÁIRTÍN MAC CON IOMAIRE. Lecturer and chairman of the BA (Hons) in Culinary Arts program at the Dublin Institute of Technology; over 15 years experience working as a chef in Ireland and abroad; writer on food and consultant on food training. Areas of interest include mentoring, Irish food history and customs, oenology, education, ethnic cookery, and ballad/traditional “sean-nós” singing. He is currently researching an oral history of Dublin restaurants between 1922 and 2002 for his PhD at the Dublin Institute of Technology.
GLENN R. MACK. Chef instructor, researcher, and writer with a special interest in the Silk Road and the history of professional cookery; Director of Education at Le Cordon Bleu-Miami, and chair of the Food History Committee of IACP; former photojournalist with TIME magazine in Moscow and Central Asia; trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States; author, Uzbek Cuisine and Food Culture Around the World: Russia and Central Asia.
SHIREEN MAHDAVI, PhD. Department of History, University of Utah; author, “Women, Shi’ism and Cuisine in Iran” in Women, Religion and Society in Iran.
MARTY MARTINDALE. Social anthropologist, currently a free-lance food writer, travel writer, and operator of www.FoodSiteoftheDay.com, now in its fifth year; she specializes in chef profiles and individual foods and their origins.
ANNE MENDELSON. Food historian; author, Stand Facing the Stove and a forthcoming history of the foods of New York.
WALTER METHLER. A native of Wengern, the birthplace of Henrietta Davidis; pastor of the Evangelical Church congregation in Volmarstein/Oberwengern until his retirement in 2001; founder of the Henriette Davidis Museum, Wetter; author (with Eckehard Methler) of the award-winning bibliography Von Henriette Davidis bis Erna Horn. ECKEHARD METHLER. Son of Walter and Erika Methler; antiquarian bookseller; student of economics and special education for children with learning disabilities; co-author, Von Henriette Davidis bis Erna Horn.
MARY ELLA MILHAM. Professor of classics and linguistics; taught at University of Wisconsin–Madison and University of New Brunswick; her many books and articles include editions of Apicius and Platina.
JACQUELINE NEWMAN, PhD. Professor emeritus and past chairperson of the Family, Nutrition and Exercise Sciences Department, Queens College, CUNY; author, numerous books, articles, and restaurant reviews; editor-in-chief, Flavor and Fortune, the only English-language magazine in the United States dedicated to Chinese cuisine; board member, James Beard Foundation, Queens Botanical Garden, Association for the Study of Food and Society, American Institute of Wine and Food; advisor to the board of directors, Food Exhibition Museum, Suzhou, China; author, Food Culture in China.
JILL NORMAN. Founder of the influential Penguin cookery list in the U.K.; she was Elizabeth David’s publisher and editor for many years, and is literary trustee of the David estate; she is also a writer with a special interest in spices and herbs.
SANDRA L. OLIVER. Working in food history since 1971, specializing in New England regional foods, and in maritime foodways; founding editor of Food History News; author, Saltwater Foodways: New Englanders and their Food in the 19th Century at Sea and Ashore (winner of the Jane Grigson Award for distinguished scholarship), Giving Thanks: Thanksgiving Recipes and History, From Pilgrims to Pumpkin Pie (with Kathleen Curtin), and the volume on Food in Colonial and Federal America in the series “Food in American History.”
MM PACK. Attended the California Culinary Academy following a career as librarian, technical writer, and information architect; private chef; has contributed food articles to The San Francisco Chronicle, Austin Chronicle, Scribner’s Encyclopedia of Food and Culture, and the anthology Cornbread Nation. Her culinary interests include foodways of the Pacific Islands, American regional foods, and food writing in the early twentieth century.
CHARLES PERRY. Widely published food historian specializing in the Islamic world; contributed translation of an unstudied thirteenth-century cookbook to Medieval Arab Cookery; a major contributor to The Oxford Companion to Food; in an earlier life, he was editor and staff writer at Rolling Stone, and today is a staff writer for the food section of the Los Angeles Times.
KYLE PHILIPS. Went to Italy in 1982 for what was to be a year of post-grad study; is still there, working as a food, travel, and wine writer; translator, The Art of Eating Well by Pellegrino Artusi.
JEFFREY M. PILCHER. Professor of history at The Citadel in Charleston, South Carolina; author, ¡Que Vivan Los Tamales! Food and the Making of Mexican Identity.
JERI QUINZIO. Free-lance writer whose articles on various aspects of food history have appeared in publications including The Radcliffe Culinary Times and Gastronomica; contributor, Scribner’s Encyclopedia of Food and Culture and The Oxford Encyclopedia of Food and Drink in America. Her book on the history of ice cream is forthcoming from the University of California Press.
JOAN REARDON, PhD. Professor emeritus, Barat College, Lake Forest, Illinois; culinary historian and cookbook author; biographer of M. F. K. Fisher; recently wrote the introduction for the 50th anniversary edition of Fisher’s Art of Eating.
VICTORIA ABBOTT RICCARDI. Graduate of Harvard, studied classical French cooking at Le Cordon Bleu in Paris, tea kaiseki (a ritualized form of cooking that accompanies the formal tea ceremony) at Mushanokoji tea school in Kyoto, and food styling at The New School University, New York; author, Untangling My Chopsticks: A Culinary Sojourn in Kyoto; former restaurant critic; free-lance food, travel, and health writer for numerous magazines and newspapers.
ELIZABETH RIELY. Editor, Radcliffe Culinary Times; author, The Chef’s Companion: A Culinary Dictionary (now in its third edition) and A Feast of Fruits; journalist; past president of the Culinary Historians of Boston.
ALICIA RIOS. Food historian, food artist, and international food performer; former lecturer in history of psychology, Universidad Complutense de Madrid; former owner and chef, Los Siete Jardines; author (with Lourdes March), The Heritage of Spanish Cooking; gastronomic consultant; designer of ceremonies of logophagy.
JUDITH PIERCE ROSENBERG. Teacher; author, A Question of Balance: Artists and Writers on Motherhood and A Swedish Kitchen: Reminiscences and Recipes; her website is www.swedishkitchen.com.
ALICE ROSS, PhD. Director and teacher, Alice Ross Hearth Studios for the pursuit of historic, hands-on hearth cooking; adjunct professor, New York University and other universities; museum consultant and curator; editor for The Oxford Encyclopedia of Food and Drink in America.
ARTHUR SCHWARTZ. Longtime host of the United States’ only daily radio food program, WOR, New York; leader of culinary tours of Campania; teaches cooking at many New York venues, including the Culinary Institute of America; author of four cookbooks, the latest titled Naples at Table: Cooking in Campania, and of Arthur Schwartz’s New York City Food.
TERENCE SCULLY. Author of a number of works on late-medieval and renaissance European cookery; his Early French Cookery, in collaboration with his wife Eleanor, presents recipes from Taillevent, Ménagier de Paris, and Chiquart.
COLLEEN TAYLOR SEN, PhD. Free-lance writer specializing in Indian cuisine; author of Food Culture in India and many articles; currently writing a handbook on Indian restaurants.
MARGARET SHAIDA. Food writer and culinary historian; author, The Legendary Cuisine of Persia, winner of the Glenfiddich Award for best cookery book in Britain, 1993; lecturer and contributor to the Oxford Symposia on Food and Cookery, etc.
LAURA SHAPIRO. Journalist and historian; author, Perfection Salad: Women and Cooking at the Turn of the Century and Something from the Oven: Reinventing Dinner in 1950s America.
SANDRA SHERMAN. Professor of British literature, University of Arkansas; culinary historian; author, Fresh From the Past: Recipes and Revelations From Moll Flanders’ Kitchen.
ANDREW F. SMITH. Author or editor of eight books on food history and two biographies; teaches culinary history at the New School University; general editor of the University of Illinois Press’s Food Series and editor-in-chief of The Oxford Encyclopedia of Food and Drink in America.
MARY ELLEN SNODGRASS. English and classics teacher; former columnist for The Charlotte Observer; reference book author specializing in literature and women’s history; has published Encyclopedia of Kitchen History, Historical Encyclopedia of Nursing, and literary companions to the works of Barbara Kingsolver and Amy Tan. Works in progress include Encyclopedia of Feminist Literature and Encyclopedia of the Underground Railroad.
COLIN SPENCER. Novelist, painter, playwright, and food historian; his last book is British Food: An Extraordinary Thousand Years of History.
NANCY C. STUTZMAN. Nutritionist; president, Culinary Historians of Boston; member, Society for Nutrition Education and American Association of Family and Consumer Sciences; student of art history.
BARBARA KETCHAM WHEATON. A pioneer of culinary history; co-founder (with Joyce Toomre) of the Culinary Historians of Boston; author, Savoring the Past and (with Patricia Kelly) Bibliography of Culinary History: Food Resources in Eastern Massachusetts; honorary curator of the culinary collection, Schlesinger Library, Harvard University.
ELIZABETH BORST WHITE. Resident of Houston, Texas with nearly thirty years’ professional experience in developing collections of medical history, particularly Texas history, for the Houston Academy of Medicine–Texas Medical Center Library; of personal interest is the history of Texas foodways and a burgeoning collection of cookbooks documenting Texas’ culinary history; member, Texas Medical Association’s History of Medicine Committee and the Endangered Treasures Committee of the IACP Culinary Trust.
JOHN WILKINS. Head, Department of Classics and Ancient History, Exeter University; specialist in the history of food in Greco-Roman culture, with current interests in literature and medicine (especially nutrition); publications include Euripides: Heraclidae, Archestratus: The Life of Luxury (with Shaun Hill), Food in Antiquity (editor), Food in European Literature (editor), Athenaeus and His World (editor), The Rivals of Aristophanes (editor), The Boastful Chef: The Discourse of Food in Ancient Greek Comedy.
JACQUELINE B. WILLIAMS. Award-winning author of Wagon Wheel Kitchens: Food on the Oregon Trail and The Way We Ate: Pacific Northwest Cooking, 1843–1900; contributor to historical journals and newspapers; lectures widely about pioneer life in the Pacific Northwest; author, introduction to University of Illinois paperback edition of The Delights of Delicate Eating by Elizabeth Robins Pennell.
SUSAN MACDUFF WOOD. Co-author, Business and Social Etiquette With Disabled People (1989 Barbara Jordan Award for excellence in the communication of the reality of disabled people) and a number of scientific publications; first president of the Houston Culinary Historians; host of “Thoughts on Food” radio program for KHOU, Houston; currently resides in Walnut Creek, California.
ANN F. WOODWARD. Longtime member of the Culinary Historians of Ann Arbor; fiction writer specializing in mysteries set in medieval Japan.
CAROLIN C. YOUNG. Writer and cultural historian specializing in European table arts; author, Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art; lecturer at numerous venues including Sotheby’s Institute of Art, New York, for whom she produces elaborate recreations of historic banquets; recipient, Royal Society of Arts Diploma, Christie’s Education, London.
|
