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Directory of Contributors
Published 2015
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 ofCanadian Living Magazine , and Columnist, Toronto Star and Toronto Sun, Toronto, CanadaDeirdre 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, ColoradoRon 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
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Cordon Rose LLC, Hope, New Jersey
Ryan Berley Owner, The Franklin Fountain & Shane Confectionery, Philadelphia, Pennsylvania
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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
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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, MissouriJoseph M. Carlin Author of
Cocktails: A Global History and Adjunct Professor, Simmons College School of Nursing and Health Sciences, Boston, MassachusettsJulie 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, MassachusettsSierra B. Clark Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
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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
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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
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Linguist, Translator, and Historian, Author of The Classical Cookbook, Saint-Coutant, France
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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, CaliforniaJim Dodge Director of Specialty Culinary Programs, Bon Appétit Management Company, Author,
Baking with Jim Dodge , Palo Alto, California-
Food Writer and Photographer, Author of
Burma: Rivers of Flavor and Co-author ofHot Sour Salty Sweet: A Culinary Journey through Southeast Asia , Toronto, Canada -
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
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Author, Chef, and Cooking Show Host, Charleston, South Carolina
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Food Journalist and Cookbook Author, Penang, Malaysia
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Cookbook Author, County Mayo, Ireland
Anastasia Edwards Writer and Food Historian, London, United Kingdom
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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 YorkWaltraud 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, LouisianaElizabeth Field Food Writer, Author of
Marmalade: Sweet and Savory Spreads for a Sophisticated Taste , Canaan, New YorkMichael 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
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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-
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, CaliforniaOve 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, CaliforniaElizabeth 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 KingdomAnna P. Goldstein Independent Scholar, South Hadley, Massachusetts
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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
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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 KingdomAmy Butler Greenfield Writer and Historian, Oxford, United Kingdom
Alexandra Grigorieva Classics and Food History, Helsinki Collegium for Advanced Studies, University of Helsinki, Helsinki, Finland
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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-
Chef and Author of
The Scandinavian Cookbook , The Nordic Diet, Scandinavian Christmas, and Scandinavian Baking, Copenhagen, Denmark -
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, AustriaJudith Hausman Writer, Co-author of
Over the Rainbeau: Living the Dream of Sustainable Farming , South Salem, New York-
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
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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-
Writer, Folklorist, and Media Producer, Washington, D.C.
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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-
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 MexicoCheryl Alters Jamison Cookbook Author, Co-author of
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico , Santa Fe, New MexicoStefanie S. Jandl Independent Scholar and Museum Professional, Acton, Massachusetts
Kaare H. Jensen Assistant Professor, Department of Physics, Technical University of Denmark, Kongens Lyngby, Denmark
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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 YorkSamira Kawash Independent Scholar, Author of
Candy: A Century of Panic and Pleasure , Brooklyn, New York-
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 KingdomCarolyn 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-
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-
Senior Editor,
The Atlantic , Boston, Massachusetts -
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
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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
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Silphium Consulting, London, United Kingdom
Carmel A. Levitan Assistant Professor, Cognitive Science, Occidental College, Los Angeles, California
Katie Liesener Journalist, Chicago, Illinois
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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 KingdomGlenn R. Mack President, Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia
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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
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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-
Director of the Experimental Cuisine Collective, Co-author of
Les Petits Macarons: Colorful French Confections to Make at Home , New York, New York -
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, FloridaSidney 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, LouisianaRoger Munting School of History, University of East Anglia, Norwich, United Kingdom
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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.
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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-
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, MaineS. Douglas Olson Department of Classical and Near Eastern Studies, University of Minnesota, Minneapolis, Minnesota
Lynne M. Olver The Food Timeline, Randolph, New Jersey
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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 KingdomGreg Patent Cookbook Author, Baker, and Radio Show Host, Author of
Baking in America , Missoula, MontanaKaren Pepper Writing, Rhetoric, and Professional Communication, Massachusetts Institute of Technology, Cambridge, Massachusetts
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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-
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, ConnecticutJeri 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, MassachusettsPatricia Rain Vanilla Queen, Food Historian, Owner of The Vanilla Company (www.vanillaqueen.com), and Author of
Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance , Santa Cruz, CaliforniaDenise 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-
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
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Chef on Assignment, Johnson … Wales University, Charlotte, North Carolina
Elizabeth Gawthrop Riely Independent Scholar, Author of
The Chef’s Companion , Brookline, MassachusettsNeide Rigo Founder and Author of “Come-Se” (come-se.blogspot.com), São Paulo, Brazil
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Author of
The Oxford Companion to Italian Food , London, United Kingdom -
Food Historian and Food Artist, Author of
Heritage of Spanish Cooking , Madrid, Spain Toni Risson University of Queensland, Brisbane, Australia
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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, OhioNoah Rothbaum Cocktails and Spirits Expert and Author of
The Business of Spirits and The Art of American Whiskey, New York, New YorkLeyla Rouhi John T. McCoy andJohn B. McCoy Professor of Romance Languages, Williams College, Williamstown, Massachusetts-
Professor, Psychology Department, University of Pennsylvania, Philadelphia, Pennsylvania
William Rubel Author of
Bread: A Global History , Santa Cruz, CaliforniaHelen Saberi Food Historian and Co-author of Trifle, London, United Kingdom
Elinor Samuelsson Parsons The New School for Design, New York, New York
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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, www.doreenschmid.com, 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 YorkColleen Taylor Sen Independent Scholar, Chicago, Illinois
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Journalist and Culinary Historian, Author of
Julia Child: A Life , New York, New York -
Food Critic, New York, New York
Robert Sietsema Food Critic,
Eater , New York, New YorkDaniel Bowman Simon Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
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SpicesofLife.com, 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-
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
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Former Food Editor of the
New York Times and Restaurant Critic forThe Wall Street Journal , Author ofSteal the Menu: A Memoir of Forty Years in Food , Gardiner, New York Toby Sonneman Author of
Lemon: A Global History , Bellingham, WashingtonRebecca Spang Director, Center for Eighteenth-Century Studies, Indiana University, Bloomington, Indiana
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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 IslandSonja 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-
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 KingdomCarolyn Thomas Professor, American Studies, University of California, Davis, Davis, California
Bret Thorn Senior Food Editor at
Nation’s Restaurant News , New York, New YorkRebecca Tolley-Stokes Associate Professor and Librarian, East Tennessee State University, Johnson City, Tennessee
Poppy Tooker Producer and Host of
Louisiana Eats! , New Orleans, LouisianaRoy 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 YorkNicoline 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-
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
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Author of
As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine , Devon, Pennsylvania -
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 YorkKen Wells Journalist and Novelist, New York, New York
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Pastry Chef and Culinary Educator, Author of The Dessert Architect, Los Angeles, California
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Honorary Curator of the Culinary Collection at the Schlesinger Library, Radcliffe College, Cambridge, Massachusetts
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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
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Food Writer, Cookbook Author, Wirral, United Kingdom
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Cook, Independent Research Scholar, and Author of A Mediterranean Feast, Santa Monica, California
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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, FranceSera 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 YorkSu-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, CaliforniaNancy 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, CaliforniaMelissa Ziobro Monmouth University, Department of History and Anthropology, West Long Branch, New Jersey
Marcia Zoladz Chef, Journalist, and Food Historian, Rio de Janeiro, Brazil