Directory of Contributors

Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
  • Elizabeth Abbott

    Senior Research Associate, Trinity College, University of Toronto, Author of Sugar: A Bittersweet History, Toronto, Canada

  • Rachel Adams

    Writer and Professor of English and American Studies, Columbia University, New York, New York

  • Bill Addison

    Restaurant Editor, Eater, New York, New York

  • Pal Ahluwalia

    Pro Vice Chancellor, University of Portsmouth, Portsmouth, United Kingdom

  • Ken Albala

    Director of Food Studies and Professor of History, University of the Pacific, Stockton, California

  • Gary Allen

    Empire State College, Saratoga Springs, New York

  • Steve Almond

    Author of Candyfreak: A Journey through the Chocolate Underbelly of America, Arlington, Massachusetts

  • Micah Auerback

    Assistant Professor of Japanese Religion, University of Michigan, Ann Arbor, Michigan

  • Frances Baca

    Creative Director, San Francisco, California

  • Elizabeth Baird

    Cookbook Author (Classic Canadian Cooking), Former Food Editor of Canadian Living Magazine, and Columnist, Toronto Star and Toronto Sun, Toronto, Canada

  • Deirdre F. Baker

    Children’s Book Reviewer, Toronto Star, and Assistant Professor, Department of English, University of Toronto, Toronto, Canada

  • Adam Balic

    Independent Scholar, Edinburgh, Scotland, United Kingdom

  • Chitrita Banerji

    Author of Eating India and Bengali Cooking: Seasons and Festivals, Cambridge, Massachusetts

  • Carolyn Bánfalvi

    Food and Travel Journalist, Author of Food Wine Budapest, Budapest, Hungary

  • Marc Bekoff

    Author of Rewilding Our Hearts, Professor Emeritus of Ecology and Evolutionary Biology, University of Colorado Boulder, Boulder, Colorado

  • Ron Ben-Israel

    Chef/Owner of Ron Ben-Israel Cakes, New York, New York

  • Amy Bentley

    Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York

  • Rose Levy Beranbaum

    Cordon Rose LLC, Hope, New Jersey

  • Ryan Berley

    Owner, The Franklin Fountain & Shane Confectionery, Philadelphia, Pennsylvania

  • Amy Besa

    Owner, Purple Yam Restaurant (New York, New York and Malate, Manila), Co-author, Memories of Philippine Kitchens, Brooklyn, New York

  • Carole Bloom

    Pastry Chef, Confectioner, and Author of Caramel and Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, Carlsbad, California

  • Janet Boileau

    Publisher, Taste & Travel Magazine, Ottawa, Canada

  • John Bradley

    Author of Cadbury’s Purple Reign: The Story behind Chocolate’s Best-Loved Brand, Oakville, Canada

  • Joël Glenn Brenner

    Author of The Emperors of Chocolate: Inside the Secret World of Hershey and Mars, New York, New York

  • Catherine Brown

    Food Historian, Author of Broths to Bannocks: Scottish Cookery, Perthshire, Scotland, United Kingdom

  • Anthony F. Buccini

    Associate, Department of Linguistics, University of Chicago, Chicago, Illinois

  • Norma E. Cantú

    Professor, Latina/Latino Studies Program, and Department of English, University of Missouri, Kansas City, Missouri

  • Joseph M. Carlin

    Author of Cocktails: A Global History and Adjunct Professor, Simmons College School of Nursing and Health Sciences, Boston, Massachusetts

  • Julie A. Cassiday

    Department of German and Russian, Williams College, Williamstown, Massachusetts

  • Maureen Cassidy-Geiger

    Independent Scholar, Hudson, New York

  • Carmel Cedro

    Writer and Historian, Melbourne, Australia

  • Kyri W. Claflin

    Gastronomy Lecturer, Boston University Metropolitan College, and Co-editor of Writing Food History: A Global Perspective, Boston, Massachusetts

  • Sierra B. Clark

    Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York

  • Janet Clarkson

    Food Historian, Author of Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence, New Farm, Australia

  • Andrew Coe

    Independent Scholar and Author of Chop Suey: A Cultural History of Chinese Food in the United States, Brooklyn, New York

  • Sarah D. Coffin

    Head of the Product Design and Decorative Arts Department and Curator of Seventeenth- and Eighteenth-Century Decorative Arts, Cooper-Hewitt, Smithsonian Design Museum, New York, New York

  • Caroline Conran

    Author of Sud de France: The Food & Cooking of Languedoc, London, United Kingdom

  • Dean Crawford

    English Department, Vassar College, Poughkeepsie, New York

  • Leila Crawford

    Independent Scholar, Williamstown, Massachusetts

  • Anne-Sylvie Crisinel

    Independent Researcher, Renens, Switzerland

  • Andrew Dalby

    Linguist, Translator, and Historian, Author of The Classical Cookbook, Saint-Coutant, France

  • Ivan Day

    Food Historian, Professional Chef, and Confectioner, Cumbria, United Kingdom

  • Edan Dekel

    Chair of Jewish Studies Program, Department of Classics, Williams College, Williamstown, Massachusetts

  • Abigail Dennis

    Department of English, University of Toronto, Toronto, Canada

  • Daphne Derven

    Curator of Education, The Historic New Orleans Collection, New Orleans, Louisiana

  • Cara De Silva

    Writer, Editor, and Food Historian, New York, New York

  • Ishita Dey

    Department of Sociology, Delhi School of Economics, University of Delhi, New Delhi, India

  • June di Schino

    Food Historian, Senior Researcher, Università Roma Tre, Rome, Italy

  • Jerry Anne Di Vecchio

    Author, Writer, Retired Food and Wine Editor, Sunset Magazine, San Francisco, California

  • Jim Dodge

    Director of Specialty Culinary Programs, Bon Appétit Management Company, Author, Baking with Jim Dodge, Palo Alto, California

  • Naomi Duguid

    Food Writer and Photographer, Author of Burma: Rivers of Flavor and Co-author of Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia, Toronto, Canada

  • Fuchsia Dunlop

    Cook and Writer Specializing in Chinese Cuisine, Author of Every Grain of Rice, Sichuan Cookery, and Shark’s Fin and Sichuan Pepper, London, United Kingdom

  • Nathalie Dupree

    Author, Chef, and Cooking Show Host, Charleston, South Carolina

  • Robyn Eckhardt

    Food Journalist and Cookbook Author, Penang, Malaysia

  • Jody Eddy

    Cookbook Author, County Mayo, Ireland

  • Anastasia Edwards

    Writer and Food Historian, London, United Kingdom

  • Hattie Ellis

    Food Writer, Author of Sweetness and Light: The Mysterious History of the Honey Bee and Spoonfuls of Honey, London, United Kingdom

  • Rebecca L. Epstein

    Director of Communications and Academic Programs, UCLA Chicano Studies Research Center, Los Angeles, California

  • Steve Ettlinger

    Author of Twinkie, Deconstructed, New York, New York

  • Meryle Evans

    Culinary Historian, Contributing Editor, Dessert Professional magazine, New York, New York

  • Waltraud Faissner

    Former Librarian of Upper Austrian Provincial Museum, Linz, Grünbach, Austria

  • Gillian Feeley-Harnik

    Department of Anthropology, University of Michigan, Ann Arbor, Michigan

  • Rien Fertel

    Writer, Author of Imagining the Creole City, New Orleans, Louisiana

  • Elizabeth Field

    Food Writer, Author of Marmalade: Sweet and Savory Spreads for a Sophisticated Taste, Canaan, New York

  • Michael Finlay

    Freelance Publisher and Author of Western Writing Implements, English Decorated Bronze Mortars and Pastry Jiggers and Pastry Prints, Cumbria, United Kingdom

  • John E. Finn

    Professor of Government, Government Department, Wesleyan University, Middletown, Connecticut

  • Rachel Finn

    Writer, Librarian, Food Historian, New York, New York

  • Len Fisher

    Visiting Research Fellow, School of Physics, University of Bristol, and Author of How to Dunk a Doughnut: The Science of Everyday Life, Bristol, United Kingdom

  • Kathleen Fitzgerald

    Independent Scholar and Co-author of Northern Hospitality: Cooking by the Book in New England and America’s Founding Food: The Story of New England Cooking, Jamestown, Rhode Island

  • Ken Forkish

    Owner, Ken’s Artisan Bakery, Ken’s Artisan Pizza, and Trifecta Tavern & Bakery, and Author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Portland, Oregon

  • Beth M. Forrest

    Associate Professor of Liberal Arts, Culinary Institute of America, Hyde Park, New York

  • Richard Foss

    Board Member, Culinary Historians of Southern California, California Curator for the Museum of the American Cocktail, and Author of Rum: A Global History, Manhattan Beach, California

  • Ove Fosså

    President of the Norwegian Slow Food Ark of Taste Commission, Sandnes, Norway

  • Michelle M. Francl

    Professor of Chemistry, Department of Chemistry, Bryn Mawr College, Bryn Mawr, Pennsylvania

  • Sara B. Franklin

    Department of Nutrition, Food Studies, and Public Health, NYU Steinhardt, Brooklyn, New York

  • Anne Cooper Funderburg

    Author of Sundae Best: A History of Soda Fountains, Concord, California

  • Elizabeth Gabay

    Master of Wine, Independent Scholar, Saint-Martin-Vésubie, France

  • Pascal Gagneux

    Associate Professor, Biomedical Sciences, University of California, San Diego, San Diego, California

  • Ashley Gearhardt

    Department of Psychology, University of Michigan, Ann Arbor, Michigan

  • Aaron Gilbreath

    Essayist and Journalist, Portland, Oregon

  • Philippa Glanville

    Social Historian and Author of Silver in England, Elegant Eating, and The Art of Drink, Richmond, United Kingdom

  • Anna P. Goldstein

    Independent Scholar, South Hadley, Massachusetts

  • Darra Goldstein

    Willcox and Harriet Adsit Professor of Russian, Williams College, and Founding Editor of Gastronomica: The Journal of Food and Culture, Williamstown, Massachusetts

  • David B. Goldstein

    Associate Professor, Department of English, York University, Toronto, Canada

  • Sally Grainger

    Reconstructionist Cook and Author of Cooking Apicius: Roman Recipes for Today, London, United Kingdom

  • Cynthia Graubart

    Former Cooking Show Television Producer and James Beard Award-Winning Co-author of Mastering the Art of Southern Cooking, Atlanta, Georgia

  • Jonathon Green

    Lexicographer, Author of Green’s Dictionary of Slang, London, United Kingdom

  • Amy Butler Greenfield

    Writer and Historian, Oxford, United Kingdom

  • Alexandra Grigorieva

    Classics and Food History, Helsinki Collegium for Advanced Studies, University of Helsinki, Helsinki, Finland

  • William Grimes

    New York Times, Astoria, New York

  • Mark Guenther

    Muddy Pond Sorghum Mill, Monterey, Tennessee

  • Sherry Guenther

    Muddy Pond Sorghum Mill, Monterey, Tennessee

  • Katie Guthorn

    Former Singer in ZaSu Pitts Memorial Orchestra (1983–1986), San Francisco, California

  • Kevin A. Guze

    Department of Oral Medicine, Infection & Immunity, Division of Periodontology, Harvard School of Dental Medicine, Boston, Massachusetts

  • Martin Hablesreiter

    Co-author of Food Design XL and Eat Design, Vienna, Austria

  • Trine Hahnemann

    Chef and Author of The Scandinavian Cookbook, The Nordic Diet, Scandinavian Christmas, and Scandinavian Baking, Copenhagen, Denmark

  • Jessica B. Harris

    Professor, Queens College – CUNY, and Author of High on the Hog: A Culinary Journey from Africa to America, New York, New York

  • Ingrid Haslinger

    Historian, Author of Tafelspitz und Fledermaus, Deutsch-Wagram, Austria

  • Judith Hausman

    Writer, Co-author of Over the Rainbeau: Living the Dream of Sustainable Farming, South Salem, New York

  • Ursula Heinzelmann

    Food and Wine Writer and Author of Beyond Bratwurst: A History of Food in Germany, Berlin, Germany

  • Mimi Hellman

    Associate Professor of Art History, Art History Department, Skidmore College, Saratoga Springs, New York

  • Anissa Helou

    Cookbook Author, Teacher, Consultant, and Chef, London, United Kingdom

  • Paula Henderson

    Architectural and Garden Historian, Gloucestershire, United Kingdom, and Nantucket, Massachusetts

  • Janie Hibler

    Past President of the International Association of Culinary Professionals, Author of The Berry Bible, Portland, Oregon

  • Emily Hilliard

    Writer, Folklorist, and Media Producer, Washington, D.C.

  • Geraldene Holt

    Food Writer, Visiting Fellow, Oxford Brookes University, Oxford, United Kingdom

  • John-Bryan Hopkins

    Owner, Foodimentary, Birmingham, Alabama

  • Miriam Kasin Hospodar

    Author of Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way, Santa Barbara, California

  • Sharon Hudgins

    Independent Scholar, Cookbook Author, and Culinary Journalist, McKinney, Texas

  • Phil Iddison

    Civil Engineer, Food Historian, and Oxford Symposiast, London, United Kingdom

  • Priscilla Mary Iōğin

    Food Historian, Author of Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts, Istanbul, Turkey

  • Tom Jaine

    Former Restaurateur, Food Writer, and Proprietor of Prospect Books, Devon, United Kingdom

  • Bill Jamison

    Cookbook Author, Co-author of The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, Santa Fe, New Mexico

  • Cheryl Alters Jamison

    Cookbook Author, Co-author of The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, Santa Fe, New Mexico

  • Stefanie S. Jandl

    Independent Scholar and Museum Professional, Acton, Massachusetts

  • Kaare H. Jensen

    Assistant Professor, Department of Physics, Technical University of Denmark, Kongens Lyngby, Denmark

  • Sandor Ellix Katz

    DIY Food Activist and Author of The Art of Fermentation, Liberty, Tennessee

  • Cathy K. Kaufman

    Independent Scholar, Author of Cooking in Ancient Civilizations, New York, New York

  • Samira Kawash

    Independent Scholar, Author of Candy: A Century of Panic and Pleasure, Brooklyn, New York

  • Ian Kelly

    Actor, Historical Biographer, and Playwright, Author of Cooking for Kings: The Life of the First Celebrity Chef Antonin Carême, London, United Kingdom

  • Francine Kirsch

    Freelance Writer Specializing in Cultural History, Portland, Oregon

  • Hannele Klemettilä

    Cultural Historian, Author of The Medieval Kitchen: A Social History with Recipes, Sonning-on-Thames, United Kingdom

  • Carolyn Korsmeyer

    Professor of Philosophy, Department of Philosophy, University at Buffalo, Buffalo, New York

  • Beth Kracklauer

    Food and Drinks Editor at The Wall Street Journal, New York, New York

  • Aglaia Kremezi

    Journalist, Author of Mediterranean Vegetarian Feasts and The Foods of the Greek Islands, Kea, Greece

  • Michael Krondl

    Food Historian, Author of Sweet Invention: A History of Dessert, New York, New York

  • Corby Kummer

    Senior Editor, The Atlantic, Boston, Massachusetts

  • Rachel Laudan

    Food Historian, Author of Cuisine and Empire: Cooking in World History, Austin, Texas

  • Helen M. Leach

    Emeritus Professor, Department of Anthropology and Archaeology, University of Otago, Dunedin, New Zealand

  • Alexandra Leaf

    Culinary Historian, Author of The Impressionists’ Table, New York, New York

  • Jane Lear

    Food and Travel Writer, New York, New York

  • Jennifer 8. Lee

    Journalist, Author of The Fortune Cookie Chronicles, New York, New York

  • Benjamin L. Legendre

    Professor and Department Head, Audubon Sugar Institute, LSU Agricultural Center, Saint Gabriel, Louisiana

  • Eric LeMay

    Assistant Professor, Department of English, Ohio University, Athens, Ohio

  • Jane Levi

    Silphium Consulting, London, United Kingdom

  • Carmel A. Levitan

    Assistant Professor, Cognitive Science, Occidental College, Los Angeles, California

  • Katie Liesener

    Journalist, Chicago, Illinois

  • Elisabeth Luard

    Food Writer, Journalist, and Broadcaster, Trustee Director of the Oxford Symposium on Food and Cookery, Ceredigion, Wales, United Kingdom

  • Giles MacDonogh

    Writer, Historian, and Translator, Author of Brillat-Savarin: The Judge and His Stomach, London, United Kingdom

  • Glenn R. Mack

    President, Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia

  • Nick Malgieri

    Director, Baking Programs, Institute of Culinary Education, New York, New York

  • Bertie Mandelblatt

    Assistant Professor, Department of History and Program in Caribbean Studies, University of Toronto, Toronto, Canada

  • M. M. Manring

    Department of Orthopaedics, The Ohio State University, Columbus, Ohio

  • Lawrence E. Marks

    John B. Pierce Laboratory, Yale University, New Haven, Connecticut

  • Susan Marks

    Author of Finding Betty Crocker: The Secret Life of America’s First Lady of Food, Minneapolis, Minnesota

  • Tasha Marks

    Guest Lecturer at the Victoria and Albert Museum, London, United Kingdom

  • Laura Mason

    Food Historian, Author of Sugar-Plums and Sherbet: The Prehistory of Sweets, Yorkshire, United Kingdom

  • Emily Matchar

    Freelance Writer, Author of Homeward Bound: Why Women Are Embracing the New Domesticity, Chapel Hill, North Carolina

  • Anne E. McBride

    Director of the Experimental Cuisine Collective, Co-author of Les Petits Macarons: Colorful French Confections to Make at Home, New York, New York

  • Anne Mendelson

    Food Historian, Co-founder of the Culinary Historians of New York, and Author of Milk: The Surprising Story of Milk through the Ages, New York, New York

  • April Merleaux

    Author of Sugar and Civilization: American Empire and the Cultural Politics of Sweetness, Department of History, Florida International University, Miami, Florida

  • Sidney Mintz

    William L. Straus Jr. Professor of Anthropology Emeritus and Research Professor, Department of Anthropology, John Hopkins University, Baltimore, Maryland

  • Mark Morton

    Centre for Teaching Excellence, University of Waterloo, Waterloo, Canada

  • Lisa Morton

    Horror Author and Screenwriter, North Hollywood, California

  • Alexia Moyer

    Postdoctoral Fellow, McGill Institute for the Study of Canada and the Department of English, McGill University, Montreal, Canada

  • Jessica Mudry

    Department of Professional Communication, Faculty of Communication & Design, Ryerson University, Toronto, Canada

  • Marty Mulé

    Freelance Sportswriter, Author of Game Changers: The Rousing Legacy of Louisiana Sports, Covington, Louisiana

  • Roger Munting

    School of History, University of East Anglia, Norwich, United Kingdom

  • Nawal Nasrallah

    Independent Scholar, Author of Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, Salem, New Hampshire

  • Joan Nathan

    Author of Jewish Cooking in America, Washington, D.C.

  • Marion Nestle

    Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, New York University, New York, New York

  • Jacqueline M. Newman

    Editor-in-Chief, Flavor and Fortune, Kings Park, New York

  • Jill Norman

    Former Editor of the Penguin Food and Wine List, Author of Herbs and Spices: The Cook’s Reference and The New Penguin Cookery Book, Editor of The Cook’s Book, and Literary Trustee of the Elizabeth David Estate, London, United Kingdom

  • Sandra L. Oliver

    Food Historian and Writer, Author of Maine Home Cooking, Islesboro, Maine

  • S. Douglas Olson

    Department of Classical and Near Eastern Studies, University of Minnesota, Minneapolis, Minnesota

  • Lynne M. Olver

    The Food Timeline, Randolph, New Jersey

  • Fran Osseo-Asare

    BETUMI: The African Culinary Network, State College, Pennsylvania

  • Tom C. Pagonis

    Department of Restorative Dentistry and Biomaterials Sciences, Division of Endodontics, Harvard School of Dental Medicine, Boston, Massachusetts

  • Fabio Parasecoli

    Associate Professor and Director of Food Studies Initiatives, The New School, New York, New York

  • Matthew Parker

    Author of The Sugar Barons: Family, Corruption, Empire, and War in the West Indies, London, United Kingdom

  • Greg Patent

    Cookbook Author, Baker, and Radio Show Host, Author of Baking in America, Missoula, Montana

  • Karen Pepper

    Writing, Rhetoric, and Professional Communication, Massachusetts Institute of Technology, Cambridge, Massachusetts

  • Charles Perry

    Independent Scholar, Author of A Baghdad Cookery Book, Sylmar, California

  • Michael J. Pettid

    Professor of Premodern Korean Studies, Department of Asian and Asian American Studies, Binghamton University, Binghamton, New York

  • Stuart Pigott

    Wine Critic and Author, Berlin, Germany, and New York, New York

  • John Prescott

    TasteMatters Research & Consulting, Author of Taste Matters: Why We Like the Foods We Do, Sydney, Australia

  • Maricel E. Presilla

    Culinary Historian, Restaurant Owner, and Author of The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes, Hoboken, New Jersey

  • Susan G. Purdy

    Cookbook Author, Culinary Journalist, Teacher, and Author of Pie in the Sky, Roxbury, Connecticut

  • Jeri Quinzio

    Author of Food on the Rails: The Golden Era of Railroad Dining, Pudding: A Global History, and Of Sugar and Snow: A History of Ice Cream Making, Boston, Massachusetts

  • Patricia Rain

    Vanilla Queen, Food Historian, Owner of The Vanilla Company (, and Author of Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance, Santa Cruz, California

  • Denise Ramzy

    Cornell University, Ithaca, New York; Parsons The New School for Design, New York, New York

  • Eric C. Rath

    Author of Food and Fantasy in Early Modern Japan, Professor, History Department, University of Kansas, Lawrence, Kansas

  • Patricia Bixler Reber

    Independent Culinary Historian, Ellicott City, Maryland

  • LaDonna Redmond

    Campaign for Food Justice Now, Minneapolis, Minnesota

  • Matt Reid

    PWR Wines: The People’s Wine Revolution, Calistoga, California

  • Peter W. Rein

    Emeritus Professor, Louisiana State University, Stone, United Kingdom

  • Peter Reinhart

    Chef on Assignment, Johnson … Wales University, Charlotte, North Carolina

  • Elizabeth Gawthrop Riely

    Independent Scholar, Author of The Chef’s Companion, Brookline, Massachusetts

  • Neide Rigo

    Founder and Author of “Come-Se” (, São Paulo, Brazil

  • Gillian Riley

    Author of The Oxford Companion to Italian Food, London, United Kingdom

  • Alicia Rios

    Food Historian and Food Artist, Author of Heritage of Spanish Cooking, Madrid, Spain

  • Toni Risson

    University of Queensland, Brisbane, Australia

  • Joe Roberts

    Travel Writer and Contributor to The Oxford Companion to Food, Bath, United Kingdom

  • Andrea Rocco

    Journalist and Food Writer, Genoa, Italy

  • Frank Rosillo-Calle

    Honorary Senior Research Fellow, Faculty of Natural Sciences, Centre for Environmental Policy, Imperial College London, London, United Kingdom

  • Alice Ross

    Historical Food Consultant, Co-founder of the Culinary Historians of New York, and Director of Alice Ross Hearth Studios, Smithtown, New York

  • Susan M. Rossi-Wilcox

    Botanical Museum, Harvard University (Retired), Author of Dinner for Dickens: The Culinary History of Mrs. Charles Dickens’s Menu Books, Independent Scholar, Niles, Ohio

  • Noah Rothbaum

    Cocktails and Spirits Expert and Author of The Business of Spirits and The Art of American Whiskey, New York, New York

  • Leyla Rouhi

    John T. McCoy and John B. McCoy Professor of Romance Languages, Williams College, Williamstown, Massachusetts

  • Paul Rozin

    Professor, Psychology Department, University of Pennsylvania, Philadelphia, Pennsylvania

  • William Rubel

    Author of Bread: A Global History, Santa Cruz, California

  • Helen Saberi

    Food Historian and Co-author of Trifle, London, United Kingdom

  • Elinor Samuelsson

    Parsons The New School for Design, New York, New York

  • Barbara Santich

    Professor Emeritus, University of Adelaide, Adelaide, Australia

  • Fred Sauceman

    Center for Appalachian Studies and Services, East Tennessee State University, Johnson City, Tennessee

  • Jill Sauceman

    Center for Appalachian Studies and Services, East Tennessee State University, Johnson City, Tennessee

  • Jeanne Schinto

    Independent Writer, Andover, Massachusetts

  • Doreen Schmid

    Independent Curator, Writer, and Editor,, Napa, California

  • Stephen Schmidt

    Principal Writer and Researcher for the Manuscript Cookbooks Survey, New York, New York

  • Peter Scholliers

    History Department, Vrije Universiteit Brussel, Brussels, Belgium

  • Mindy Segal

    Chef and Owner of Mindy’s HotChocolate Restaurant and Dessert Bar, Chicago, Illinois

  • Francine Segan

    Food Historian, Public Speaker, and Author of Dolci: Italy’s Sweets, New York, New York

  • Colleen Taylor Sen

    Independent Scholar, Chicago, Illinois

  • Laura Shapiro

    Journalist and Culinary Historian, Author of Julia Child: A Life, New York, New York

  • Mimi Sheraton

    Food Critic, New York, New York

  • Robert Sietsema

    Food Critic, Eater, New York, New York

  • Daniel Bowman Simon

    Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York

  • Nina Simonds, Author of Spices of Life: Simple and Delicious Recipes for Great Health and A Spoonful of Ginger, Salem, Massachusetts

  • Max P. Sinsheimer

    Editor, Oxford University Press, New York, New York

  • Juliann Sivulka

    Professor, American Studies, Waseda University, and Author of Soap, Sex, and Cigarettes: A Cultural History of American Advertising, Tokyo, Japan

  • Andrew F. Smith

    Food Studies Department, The New School, New York, New York

  • Hannah Smith-Drelich

    Doctoral Candidate, Department of English, Stanford University, Stanford, California

  • Rodney Snyder

    Chocolate History Research Director, Mars Chocolate, Elizabethtown, Pennsylvania

  • Raymond Sokolov

    Former Food Editor of the New York Times and Restaurant Critic for The Wall Street Journal, Author of Steal the Menu: A Memoir of Forty Years in Food, Gardiner, New York

  • Toby Sonneman

    Author of Lemon: A Global History, Bellingham, Washington

  • Rebecca Spang

    Director, Center for Eighteenth-Century Studies, Indiana University, Bloomington, Indiana

  • Charles Spence

    Department of Experimental Psychology, University of Oxford, United Kingdom

  • Harley Spiller

    Museum Educator, New York, New York

  • Zona Spray Starks

    Independent Food Researcher and Writer, Nokomis, Florida

  • Keith Stavely

    Independent Scholar and Co-author of Northern Hospitality: Cooking by the Book in New England and America’s Founding Food: The Story of New England Cooking, Jamestown, Rhode Island

  • Sonja Stummerer

    Honey & Bunny Productions, Co-author of Eat Design, Vienna, Austria

  • Damon Talbott

    American Studies, University of Kansas, Lawrence, Kansas

  • Aylin Öney Tan

    Food Journalist, Researcher, and Author of A Taste of Sun & Fire: Gaziantep Cookery, Ankara, Turkey

  • John Martin Taylor

    Culinary Historian and Food Writer, Author of Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain, Savannah, Georgia

  • Malcolm Thick

    Historian, Author of Sir Hugh Plat: The Search for Useful Knowledge in Early Modern England, Harwell, United Kingdom

  • Carolyn Thomas

    Professor, American Studies, University of California, Davis, Davis, California

  • Bret Thorn

    Senior Food Editor at Nation’s Restaurant News, New York, New York

  • Rebecca Tolley-Stokes

    Associate Professor and Librarian, East Tennessee State University, Johnson City, Tennessee

  • Poppy Tooker

    Producer and Host of Louisiana Eats!, New Orleans, Louisiana

  • Roy C. Towlen

    Retired Financial Writer and Outdoors Editor, Underhill Center, Vermont

  • Amy B. Trubek

    Associate Professor, Nutrition and Food Science Department, University of Vermont, Burlington, Vermont

  • Michael Turback

    Restaurateur, Author of Ice Cream Sundae: 100 Greatest Fountain Formulas, Ithaca, New York

  • Nicoline van der Sijs

    Professor of Dutch Historical Linguistics at Radboud University Nijmegen, and Senior Researcher at Meertens Institute, Amsterdam, the Netherlands

  • Joanna Waley-Cohen

    Silver Professor of History, New York University, New York, New York, and Provost, New York University Shanghai, Shanghai, China

  • Emily Wallace

    Deputy Editor, Southern Cultures, Chapel Hill, North Carolina

  • Carole Walter

    Past President of the New York Association of Cooking Teachers, Winner of the James Beard Award, Author of Great Cakes, Great Pies & Tarts, Great Cookies, and Great Coffeecakes, West Orange, New Jersey

  • Deborah Jean Warner

    National Museum of American History, Smithsonian Institution, Washington, D.C.

  • Ardath Weaver

    Research Director at North Carolina Arts Council, Raleigh, North Carolina

  • William Woys Weaver

    Author of As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine, Devon, Pennsylvania

  • Robin Weir

    Co-author of Ice Creams, Sorbets and Gelati, London, United Kingdom

  • Laura B. Weiss

    Journalist and Author of Ice Cream: A Global History, New York, New York

  • Ken Wells

    Journalist and Novelist, New York, New York

  • Robert Wemischner

    Pastry Chef and Culinary Educator, Author of The Dessert Architect, Los Angeles, California

  • Barbara Wheaton

    Honorary Curator of the Culinary Collection at the Schlesinger Library, Radcliffe College, Cambridge, Massachusetts

  • Anne Willan

    Founder of La Varenne Cooking School and Author of The Cookbook Library, Burgundy, France, and Santa Monica, California

  • Psyche Williams-Forson

    Associate Professor, American Studies, University of Maryland, College Park, Maryland

  • Carol Wilson

    Food Writer, Cookbook Author, Wirral, United Kingdom

  • Clifford A. Wright

    Cook, Independent Research Scholar, and Author of A Mediterranean Feast, Santa Monica, California

  • Bill Yosses

    Former White House Executive Pastry Chef and Co-author of Desserts for Dummies and The Perfect Finish: Special Desserts for Every Occasion, New York, New York

  • Carolin C. Young

    Dining Historian and Author of Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art, Paris, France

  • Sera Lewise Young

    Author of Craving Earth: Understanding Pica—the Urge to Eat Clay, Starch, Ice, and Chalk, Division of Nutritional Sciences, Cornell University, Ithaca, New York

  • Su-Mei Yu

    Owner, Saffron, and Author of Cracking the Coconut: Classic Thai Home Cooking, Asian Grilling, and The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living, La Jolla, California

  • Nancy Zaslavsky

    Author of A Cook’s Tour of Mexico: Authentic Recipes from the Country’s Best Open-Air Markets, City Fondas, and Home Kitchens, Los Angeles, California

  • Melissa Ziobro

    Monmouth University, Department of History and Anthropology, West Long Branch, New Jersey

  • Marcia Zoladz

    Chef, Journalist, and Food Historian, Rio de Janeiro, Brazil