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Like so many food historians, Alice Arndt began her career in an entirely different field, teaching mathematics at universities in the U. S. and at the University of the Bosporus in Istanbul. Living abroad in several different countries showed her how important cuisine is for understanding a new culture, and she began to study food in a serious way. She was delighted when she returned to the States to find that there were already others hard at work pursuing that field. She enrolled in culinary history courses at the Radcliffe Seminars at Harvard, as well as history classes and cooking classes at several other venues. She co-founded the Houston Culinary Historians, served as cheerleader at the establishment of the Foodways Group of Austin, and is a charter member of the new Culinary Historians of Northern California.
Alice Arndt is the author of the reference work, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings, and is editor of Culinary Biographies, the first biographical dictionary devoted to historic chefs, cookbook authors, culinary historians, food writers, and others who have influenced the way we eat.
Alice has also contributed to Scribner's Encyclopedia of Food and Culture, The All New Joy of Cooking, and Half the Earth (reissued as Women Travel), and has written articles for a wide range of journals and newspapers. She lectures internationally, addressing, for example, various Culinary Historians groups, Herb Societies, the Smithsonian Institution, Harvard's Semitic Museum, MIT's Media Lab, IACP, the Oxford Symposium on Food and Cookery, and the bicentennial commemoration of the birth of Germany's first national cookbook author, Henriette Davidis, in her hometown of Wengern an der Ruhr. She served as an organizer of the WORLD 2000 World History Conference in Austin, where she chaired the panel on world food.
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 Seasoning Savvy: How to Cook With Herbs, Spices, and Other Flavorings
ISBN: 1560220325
Format: Paperback, 268pp, $24.95
Pub. Date: August 1999 Publisher: The Haworth Press, Incorporated
Hard Cover
ISBN: 1560220317
Format: 268pp, $64.95
Pub. Date: August 1999 Publisher: The Haworth Press, Incorporated
A food historian and cooking teacher provides an alphabetically arranged, international encyclopedia of seasonings from ajowan to woodruff and flavor combinations from advieh to flavored butters and oils. The introductory discussion covers culinary practices such as selecting seasonings, storage, drying herbs, toasting spices, adjusting seasonings, using citrus, and making teas and tisanes. Annotation c. Book News, Inc., Portland, OR
From The Critics
Internet Bookwatch
Seasoning Savvy is a wonderful guide to cooking with herbs and seasonings that goes beyond the usual recipe collection, discussing over 100 herbs, spices and flavorings from the history of their cultivation and use to how readers can make wise substitutions. No recipes in the usual sense; but plenty of lore on how to use herbs and spices wisely.
A reader review, April 1, 2000:
We all need this book! I found Alice Arndt's book useful and well researched. She helps me with how to use those spices I have in the back of my cabinet (you know, the ones that you're never quite sure about) to advice for storage, and enhancement. I find a new piece of interesting and useful information each time I thumb through the book and I recommend Seasoning Savvy to all of you. If you're a goumet or just want to make your family’s daily meals a little more interesting, this is the book for everyone.
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