Gary Allen (who was once an illustrator) now cooks, eats, dreams, talks, and writes—mostly—about food, and is the author of numerous books on the subject.
His most recent food book is 'Sauces Reconsidered: Aprés Escoffier,' from Rowman & Littlefield (2019). While he doesn't consider himself to be a scholar (in the traditional sense), The American Library Association included this book on its list of 'Best Academic Books of 2019.'
Occasionally, 'midst chewing and swallowing, he writes for magazines, e-zines, and symposia, including that of the Association for the Study of Food and Society, for which he's been their web master and newsletter editor. He was food history editor at LeitesCulinaria.com. He has also published, for nearly 20 years, a monthly electronic newsletter about online resources for food writers, which is now part of his blog.
In his spare time, he teaches food writing—plus various courses on food history and culture—at Empire State College (part of the State University of New York).