2013 participant bios
Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 16 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 IACP Jane Grigson Award), and Pancake. He has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was also editor of the Food Cultures Around the World series with 30 volumes in print, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of AltaMira Studies in Food and Gastronomy for which he has written a textbook entitled Three World Cuisines: Italy, China, Mexico. Albala is also co-editor of the journal Food Culture and Society and is editing a 3 volume encyclopedia on Food Issues for Sage. He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.
Katherine Alford studied at the New York Restaurant School in 1980 and then worked several of New York City’s top kitchens, including the ultra-trendy Commissary restaurant (with a younger Madonna as hostess) and the pioneering Hubert’s. She later studied at the L’Ecole de Cuisine La Varenne in Paris and, returning to the U.S. she became the Sous-Chef of the 4-star Quilted Giraffe.
After five years at the Quilted Giraffe, Alford became manager at various city Greenmarkets, including the renowned Union Square Farmers’ Market. Her love of teaching took her to Peter Kump’s New York Cooking School (now Institute for Culinary Education) as the Director of Instruction in 1989. In addition, she served as the special events chef for Gourmet and taught classes across the country. Her interest in teaching also led her to design and teach cooking classes to adults and adolescents at the Van Italie Center for Obesity Research, St. Luke’s Roosevelt Hospital. In 1992, Alford worked on the award-winning Union Square Cafe Cookbook, testing and adapting the restaurant’s recipes for the home cooks. She has contributed to Food & Wine, Cook’s Illustrated, Fine Cooking, and Food Arts; has appeared on various national and local television shows as a guest chef and food expert, and is the author of the book, Caviar, Truffles, and Foie Gras (Chronicle, 2001). In 2000, Alford joined Food Network. She currently oversees the busy Test Kitchens, developing recipes for Food Network Magazine (2009 New Magazine Launch of the Year, #1 selling food magazine on newsstands), cookbooks, network shows, promotional initiatives, and FoodNetwork.com and CookingChannel.com. Food Network Magazine’s cook book Great Easy Meals was a New York Time’s best seller. Two of Food Network Kitchens cookbooks, Making It Easy (2004) and Get Grilling (2005) were IACP cookbook award finalists. How to Boil Water: Life Beyond Take Out was chosen by Food & Wine as one of the top cookbooks of 2006. Alford lives in New York City with her husband and daughter.
Gary Allen teaches food writing (and occasional food and culture courses) at the State University of New York’s Empire State College. He is the author, editor, or illustrator of (or contributor to) over thirty books, most of which have something to do with food. His latest books, Herbs: A Global History (2011) and Sausage: A Global History (in press) are part of the Edible Series published by Reaktion Books. For the past dozen years he has published a free newsletter about electronic sources of information of interest to food writers. To subscribe, or read more of his work, visit his website, onthetable.us or blog, justserved.onthetable.us.
Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her book Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007, and her Happy Nowruz: Cooking with Children to Celebrate the Persian New Year is a joyful holiday book for young adults. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, and consults with restaurants around the world. Her most recent book is the expanded, updated and redesigned 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies about which the Los Angeles Times wrote “A classic cookbook made even better…Gorgeous expanded edition”. For more about her visit her website: www.najmieh.com
Maggie Battista is the founder of Eat Boutique, an online magazine and gourmet market that discovers the best small batch foods by boutique food makers. Selling out of their first gift box of independent food in 2009, Eat Boutique has since been featured in The Wall Street Journal, Gilt Taste, The Boston Globe and Daily Candy. Maggie continues to offer unique and delicious small batch food in monthly tasting subscriptions and gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, beautifully designed, convivial events where she spotlights cookbook authors and food and drink makers. Her Markets have gathered more than 2,000 guests and have sold out of cookbooks. Maggie regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide and homemade gastronomic adventures at eatboutique.com or on Twitter at @mizmaggieb.
Kim Beeman is the Library Director at The International Culinary Center. She writes about cookbooks for the Paris Review Daily and Edible Columbus, and edited and revised a version of Lily Wallace’s New American Cookbook for Mud Puddle Press in 2007. Before becoming a librarian, she worked as a baker and pastry cook, including a stint at two of Bobby Flay’s restaurants in New York. She holds a grande diplome in classic cuisine from The French Culinary Institute, an MLIS from the University of Wisconsin-Milwaukee, and a BA in English and American Literature from Harvard.
Casey Benedict is the social media and food marketing innovator behind Kitchen PLAY and Eat Write Retreat, unique platforms aimed at connecting brands with bloggers. Her work in the digital realm puts her in contact with a wide variety of food bloggers on a daily basis, giving her unique insight into how to effectively tap into with this talented and valuable community. Casey earned her MFA and BA in Creative Writing from Emerson College and the University of Michigan, respectively. Please visit www.kitchenwitchllc.com to learn more about her work in the digital space.
Amy Bentley is an associate professor of food studies in the Department of Nutrition, Food Studies and Public Health at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Eating for Victory: Food Rationing and the Politics of Domesticity (1998), and editor of A Culture History of Food in the Modern Era (Berg, 2011). Her book on the industrialization of baby food is forthcoming from the University of California Press. Bentley is also a co-founder of the Experimental Cuisine Collective, an interdisciplinary group of scientists, food studies folks and chefs who study the intersection of science and food.
Monica Bhide is an engineer turned food/travel/parenting writer based out of Washington DC. She has been published in many major national and international publications, including Food & Wine, The New York Times, Parents, Cooking Light, Prevention, Health, SELF, Bon Appétit, Saveur, and many more. She is a contributing editor to the AARP magazine. She wrote a weekly syndicated column for Scripps Howard Media, for a year, called Seasonings, and is a frequent contributor to NPR’s Kitchen Window. Her work has garnered numerous accolades, including her food essays being included in Best Food Writing anthologies (2005, 2009 and 2010). She has published three cookbooks, the latest being: Modern Spice: Inspired Indian Recipes for the Contemporary Kitchen (Simon & Schuster, 2009, which Padma Lakshmi called her personal “BEST.BOOK.EVER” in Newsweek. She also has developed a spice app for Apple products. This past month, The Chicago Tribune picked her as one of seven note-worthy food writers to watch. She has developed recipes for Prevention, Health, AARP and many other magazines and companies. Mashable recently picked her as one of the top 10 food writers on Twitter.
Jane Black is a New York-based food writer who covers food politics, trends and sustainability issues. Her column, Smarter Food, appears monthly in the Washington Post and her work also appears regularly in the New York Times, New York magazine, the Atlantic Online and other publications. Her writing has received numerous awards. The Washington Post won a James Beard award every year during her tenure as staff writer. She has also received recognition from the Association of Food Journalists, Les Dames D’Escoffier and the “Best Food Writing” series. Jane is an IATP Food and Community Fellow. She is currently at work on a book, to be published by Simon and Schuster, about one town in West Virginia’s struggle to change the way it eats and whether the food “revolution” can cross geographic, cultural and class boundaries. For more information, visit her Web site at www.janeblack.net.
Kathy Blake is the creator and writer of The Experimental Gourmand, a website that focuses on getting out and interacting with one’s local foodscape by exploring markets and pop-ups, sampling goodies made by food artisans, noshing at culinary events, and gathering up ingredients from farmers markets with which to cook at home. She is also currently a student in the Classic Culinary Arts program at the International Culinary Center (formerly known as the French Culinary Institute). For additional information, please visit www.theexperimentalgourmand.com
Addie Broyles has been writing about food for the Austin American-Statesman since 2008. As a leader in the Austin food blogging community, Broyles is working with fellow members of the Austin Food Blogger Alliance to publish the group’s first community cookbook, a full-color book that is set to come out in April 2013. When she’s not chasing after her two young sons or tweeting their antics @broylesa, the Ozarks native and University of Missouri graduate writes about women and food at TheFeministKitchen.com. She spoke at the inaugural Cookbook Conference in 2012 and has presented numerous times at the South By Southwest Interactive Festival in Austin.
Christopher Buccafusco is an Assistant Professor at Chicago-Kent College of Law at the Illinois Institute of Technology. He teaches Torts, Copyright, and a course on Law and Food. His research interests include intellectual property law, behavioral law and economics, law and psychology, and legal history. Professor Buccafusco has written on the role of intellectual property in the food industry, focusing especially on the copyrightability of recipes. His recent work focuses on valuing creativity and innovation and on the application of happiness research to the law. His research has been supported by grants from Google, the Olin Foundation, and the Batten Foundation. His published articles have appeared in the Columbia Law Review, University of Chicago Law Review (twice), California Law Review, Cornell Law Review (twice), and Georgetown Law Journal.
Jane Greenway Carr
Jane Greenway Carr is an advanced doctoral candidate in the English Department at New York University, where she researches and writes about American literary history and print culture after 1850. She is the founder of the Department’s Workshop in Archival Practice. Her dissertation, “Editorial Prospects,” argues for a broader understanding of women’s editorial work as literary activism during the Progressive Era and beyond. She also works as an archival intern and program associate for a collaborative initiative between New York University and the Schomburg Center for Research in Black Culture.
Mary J. Cassells
Mary J. Cassells is Senior Acquisitions Editor, Culinary and Hospitality for John Wiley & Sons, Inc. Her career in college publishing includes acquisitions and content development, sales and sales management, and author management and development. Mary is currently the editor for numerous Wiley authors including Wayne Gisslen, whose best-selling college textbooks include Professional Baking and, for the introductory cooking course, Professional Cooking, now going into its eighth edition. Acquiring and developing successful titles for the college market requires understanding the markets’ needs and finding the right person with the passion to write for that subject. Mary believes strongly in collaborating closely with authors and customers to craft content that not only excels in the market, but also can be used across multiple media formats to help teachers teach and students learn.
Matthew Cavnar is the VP of Business Development at Vook where he extends Vook’s cloud-based ePublishing platform to content holders everywhere. At Vook, Matthew has produced the award-winning JFK:50 Days enhanced eBook with NBC and Perseus, Unleashing the Super IdeaVirus with Seth Godin, Winning the Zero Moment of Truth/ with Google, as well as a variety of eBook projects for Simon & Schuster, Penguin, Harvard Business Review, Franklin Covey, HayHouse and Hachette.
T. Susan Chang
T. Susan Chang is currently the regular cookbook reviewer for the Boston Globe and NPR. She is a frequent contributor to NPR’s Kitchen Window column, where she spins tales of food and cooking steeped in memory. She blogs about cookbooks, cooking, and growing food at her own website, Cookbooks for Dinner (www.tsusanchang.com), and also at Eat Your Books, the cookbook-indexing website. In addition to occasional appearances on NPR, she records seasonal radio commentaries on the frustrations and pleasures of the eating life for New England Public Radio. Her work has appeared in many national outlets over the past decade, during which she also served a Food and Society Policy Fellow drafting food policy, launching a school garden and greenhouse program, and promoting local nutrition education. She is the author of A Spoonful of Promises: Recipes and Stories from a Well-Tempered Table (Lyons Press), excerpts from which have been featured in Best Food Writing 2011 and recognized by Les Dames d’Escoffier’s M.F.K. Fisher Award.
Deborah Chud, MD is a graduate of Harvard College and Boston University School of Medicine. Her cookbook, The Gourmet Prescription, was published in 1999. She previously served as food columnist for Radius Magazine, a lifestyle quarterly devoted to health and wellness. Her Trufflehead healthy cooking app for iPhone and iPad launched in August of 2011 and has appeared on Apple’s New and Noteworthy, Top 25 Lifestyle, and What’s Hot featured app lists (January 2012). In February 2012, she founded Mobile Skillet, one of the only digitial media companies devoted exclusively to producing high-quality, affordable cooking apps.
Linda Civitello is the author of the award-winning book Cuisine and Culture: a History of Food and People (3rd ed., 2011), which is used to teach food history in culinary schools throughout the U.S. and Canada. She has developed the curriculum and taught history of food at culinary schools throughout southern California. A frequent lecturer on food history, Linda has spoken on a wide range of topics, including The History of Chocolate, The Mediterranean Diet, Ancient to Modern; and Food and French Identity on Napoleon’s Retreat from Moscow. She has spoken at Harvard University, appeared on TV and on NPR, and has recorded an audio tour for the Getty Museum about food and art in the ancient regime. Linda has a B.A. from Vassar, and is currently writing her dissertation at UCLA on the history of baking powder, for which she wrote the entry in the forthcoming Oxford Encyclopedia of Food and Drink in America (2nd ed.).
Kyri W. Claflin
Kyri W. Claflin teaches food history and French culture and cuisine in the MLA Program in Gastronomy at Boston University. She is the co-editor, with Peter Scholliers, of Writing Food History: A Global Perspective (Berg). She is the author of numerous articles and chapters including “La Villette: City of Blood, 1867-1914” in Meat, Modernity and the Rise of the Slaughterhouse (University Press of New England) and “Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,” in the Oxford Symposium volume Food and Morality (Prospect Books). She is currently at work on a book about the Paris food supply during the First World War.
Sarah Cohn is Information Services Librarian at Manhattan College. She was previously the Assistant Librarian at the International Culinary Center. Prior to becoming a librarian, Sarah spent nearly 10 years in the restaurant industry on the pastry side in both Washington DC and New York. Restaurants she worked at include Johnny’s Half Shell, Eleven Madison Park, Cookshop and al di la. Sarah is interested in how the shifting cultural food landscape is reflected in cookbook publishing trends.
Emily Contois is a graduate student and graduate assistant in the Master of Liberal Arts in Gastronomy program at Boston University. She earned her B.A. in Letters from the University of Oklahoma and Master of Public Health focused in Public Health Nutrition from the University of California, Berkeley. While at UC Berkeley, she also taught undergraduate nutrition courses, twice receiving awards for outstanding teaching. Following her graduate studies in public health, she worked in worksite wellness and health promotion at Kaiser Permanente. She is the recipient of a Julia Child Award for Excellence in Gastronomy and the Culinary Arts, and a Jacques Peìpin Award for Scholarship in Gastronomy and Food Studies. She researches food and food-related phenomena in popular culture, as well as the interdisciplinary connections between food studies, human nutrition, and public health.
Cara De Silva
Cara De Silva is an author; food historian; researcher; editor; consultant; James Beard nominee; award-winning journalist; speaker at Oxford University; the University of Wisconsin; Ca’ Foscari, the University of Venice, New York University; the United States Holocaust Memorial Museum in Washington D.C.; The Museum of Jewish Heritage in New York; Pacific Lutheran University in Tacoma next month. As an independent scholar, edited and wrote the introduction to In Memory’s Kitchen: A Legacy from the Women of Terezin, which became a New York Times most noteworthy book of the year. Cara’s work can also be found in Gastropolis: Food and New York City; and Food and Judaism: Studies in Jewish Civilization 15, as well as a number of other collections. Current research: Venetian Jews.
Jonathan Deutsch, Ph.D. is a classically trained chef and Professor and Program Director of the Department of Hospitality, Culinary Arts and Food Science at Drexel University in Philadelphia, PA. He is the education editor of the journal Food, Culture and Society and author or editor of five books including (with Annie Hauck-Lawson) Gastropolis: Food and New York City, (with Sarah Billingsley) Culinary Improvisation, and (with Jeff Miller) Food Studies: An Introduction to Research Methods. His work has appeared in Gastronomica, Food and Foodways, The Journal of Hospitality and Tourism Education, and Slow. When not in the kitchen he can be found playing tuba in community bands.
Geoffrey Drummond is a television producer, writer, director. He is currently Producing and Directing Eric Ripert’s TV series Avec Eric, which won both Emmy and James Beard Awards for Best Culinary TV series. He has produced and directed TV series and specials of Julia Child, (as well as Julia and Jacques Pepin), America’s Test Kitchen, Lidia Bastianich, Michael Chiarello, Daisy Martinez going all the way back to The Frugal Gourmet and The Galloping Gourmet. Most recently, Drummond has created the video content for the Apps Baking with Dorie and Giuliano Hazan’s Daily Pasta.
Poopa Dweck is an expert on the food and customs of the Jews of Aleppo, one of the largest and most flourishing communities of Sephardic Jews. She is best known as the author of the stunning cookbook Aromas of Aleppo: The Legendary Cuisine of the Syrian Jews, featured in the New York Times Magazine, winner of the National Jewish Book Award in 2007 and Hebrew-language edition. Aromas has led Poopa to lectures, book tours and cooking demonstrations in venues all over the world. Meeting with Syrian ambassador Imad Moustapha, he praised the authentic recipes and noted that the shared cuisine and traditions of Syrian Arabs and Jews make a good starting point for positive dialogue. In 1975, she co-founded the Sephardic Women’s Organization of the Jersey Shore. She is passionate about preserving Syrian culinary traditions, serving as Executive Editor of Deal Delights (1976) and Deal Delights II (1985). These Syrian community cookbooks are now standard in Sephardic kitchens worldwide and have raised thousands of dollars for charity. In 1995 Poopa joined the Board of Sephardic Bikur Holim and founded a woman’s division, “Daughters of Sarah.” In 2003, when Poopa’s son, Jesse A”H, passed away at only 18, the Dwecks founded the Jesse Dweck City Learning Center, offering Torah classes for Syrian-Jewish men and women in Manhattan and New Jersey. www.aromasofaleppo.com
Lisa Ekus is the founder, owner and president of THE LISA EKUS GROUP, LLC. Founded in 1982, the firm specializes in “promoting a world of culinary talent” consisting of authors, chefs, cookbooks, and food products. They consult on marketing and public relations strategies for culinary businesses and act as a multimedia talent agency, matching food experts with corporations looking for product representatives, spokespersons, consultants, and recipe developers. They also offer nationally-recognized media training seminars. Launched in 2000, the Literary Agency division offers book agent services and publishing consulting. They currently represent more than 150 authors and numerous leading publishers around the globe. Over the years, Lisa has spoken at a wide range of conferences and events, including IACP, WCR, The Symposium for Professional Food Writers, LDEI, and the Traverse Epicurean Classic. Lisa does pro bono work for several local and national organizations, such as PeaceTrees Vietnam, The Leukemia and Lymphoma Society of America, and The Food Bank of Western MA. Her culinary library houses more than 7000 titles.
Rebecca Federman is the New York Public Library’s Culinary Collections Librarian and Electronic Resources Coordinator. In addition to her role in collection development, where she acquires both contemporary and rare cookbooks for the research collection, she is the co-project curator for What’s On the Menu?, NYPL’s menu transcription and dish database project. In 2012, Rebecca co-curated Lunch Hour NYC, an exhibition exploring the social history of the midday meal.
James Feustel is an Assistant Professor of culinary arts at Kingsborough Community College, where he also serves as a liaison with high school culinary programs throughout New York City. James joins the faculty after spending the last 7 years as a commercial foodservice facility designer, most recently as the Director of Design for Jacobs | Doland | Beer Foodservice Consultants in New York City. With a background in mechanical engineering (B.E., Cooper Union) and food studies (M.A., NYU), James pursues research interests in civic engagement and culinary education, integrating new cooking technologies into culinary classrooms, and foodservice design trends.
Respected throughout the food world for his ability to create cookbooks that are both stylish and perfectly attuned to the home cook, Roy Finamore is an author, editor, and prop stylist. He was for many years editor of special projects at Clarkson Potter/Publishers, and he has edited such major authors as Martha Stewart, Ina Garten, Diana Kennedy, Jacques Pepin, Lee Bailey, Tom Colicchio, Bobby Flay, Nigel Slater, Anne Willan, Todd English, and Gale Gand. He is author of Tasty (which won a James Beard award), One Potato, Two Potato (with Molly Stevens), Fish Without a Doubt (with Rick Moonen), Dessert FourPlay (with Johnny Iuzzini), and the forthcoming The Grand Central Oyster Bar & Restaurant Cookbook (with Sandy Ingber). His website is tastycentral.com
Paul Freedman is Chester D. Tripp Professor of Medieval History at Yale University where he has taught since 1997. From 1979 until 1997 he was in the History Department at Vanderbilt University. He has written on the peasantry, church, society and culture of the Middle Ages, especially in Catalonia from the eleventh to fifteenth centuries. His studies of food include Out of the East: Spices and the Medieval Imagination (2008). He edited Food: The History of Taste (2007) which won an award from the IACP. He is working on a book on American restaurant history.
Lori Galvin is Executive Editor of Cookbooks at America’s Test Kitchen. She holds a B.A. in English from Northeastern University and received her culinary training at Boston University’s Chef’s Certificate Program. She spent one humbling year working in restaurant kitchens before she found her place in cookbook publishing—first with Houghton Mifflin Harcourt, and then for the past several years with America’s Test Kitchen. She has edited many of the company’s landmark cookbooks such as The New Best Recipe, Baking Illustrated, The Complete America’s Test Kitchen TV Show Cookbook, and the New York Times bestseller, The Cook’s Illustrated Cookbook.
Diana Garvin is a Ph.D. student in Italian Studies at Cornell University. She earned her A.B. in Romance Studies from Harvard University. Her dissertation explores the exercise of biopower through the control of food and foodways in mass media under Benito Mussolini’s regime. This research has taken her to numerous archives and museums across Italy, including the Barilla Gastronomic Library in Parma, the Wolfsoniana Museum in Genoa, and the Health Archives in Rome. She has also translated the work of Biopolitics theorists Antonio Negri and Roberto Esposito, and edited the travel guide Let’s Go: Spain and Portugal 2006. Diana’s passion for teaching lead her to serve as Lecturer at the Université François Rabelais in Tours, France, and Language Instructor with the Associazione Italo-Americana for Johns Hopkins University’s SAIS program in Bologna, Italy. Most recently, Diana Garvin directed the Cornell University interdisciplinary conference, “The Language of Food: Exploring Representations of the Culinary in Culture.”
Sara Kate Gillingham-Ryan
Sara Kate Gillingham-Ryan is a food writer and recipe developer based in New York City. She has written two cookbooks and is the founding editor of Apartment Therapy’s The Kitchn (www.thekitchn.com), an award-winning cooking website. Published daily since 2005, The Kitchn now has over 5 million monthly readers. She is also the author of two cookbooks, The Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live (Rodale, 2007) and Good Food To Share: Recipes for Entertaining with Family and Friends. (Weldon-Owen, 2011) She has written nationally syndicated food articles for Tribune Media and done writing and recipe development work for Bon Appétit, Food & Wine, House Beautiful, O, the Oprah Magazine, Muscle & Fitness, the Wall Street Journal, the Washington Post, Saveur, and Ladies Home Journal. She has appeared on several television shows including the Martha Stewart Show and Live with Regis & Kelly. She lives in New York City, where she is currently at work on her third cookbook.
Stacey Glick is vice president of Dystel & Goderich Literary Management, which she joined in 1999 after working in film and television development for five years. Following a number of internships in the entertainment business, her first job after college was at PolyGram Filmed Entertainment, where she looked for book projects to be adapted into feature films. Next, she worked as a story editor at Hearst Entertainment, where she scouted material for television movies. When she became an agent, her love for food translated into a wide-ranging and eclectic cookbook client list. She has worked with many prominent chefs and food writers, and loves being part of such a wonderful community.
Rozanne Gold, who began her career at age 23 as first chef to New York Mayor Ed Koch, is a four-time James Beard award-winning chef and international restaurant consultant. Alongside legendary restaurateur Joe Baum, she helped create three of New York’s iconic dining destinations, including the Rainbow Room, Windows on the World, and the Hudson River Club. She is the author of thirteen acclaimed cookbooks, including the revolutionary 1-2-3 cookbook series; Little Meals; Eat Fresh Food; and Radically Simple: Brilliant Flavors with Breathtaking Ease, which was named one of the “year’s best” by the New York Times and chosen as one of the most important cookbooks of the last 25 years by Cooking Light magazine. Ms. Gold was the entertaining columnist for Bon Appetit, and has written features for the New York Times, the Wall Street Journal, Oprah, and Gourmet. A frequent guest on National Public Radio, she writes a monthly column for Cooking Light and a weekly blog for the Huffington Post. Recently, Ms. Gold purchased Gourmet magazine’s extensive cookbook library and donated it to New York University in honor of her mother. A graduate of Tufts University in psychology and education, Ms. Gold is past President of Les Dames d’Escoffier, New York, and sits on the Board of the New York Zen Center for Contemplative Care. Currently, Ms. Gold is running a satellite kitchen for victims of Hurricane Sandy where more than 36,000 meals have been prepared.
Jackie Gordon is an award-winning singing chef, food blogger event producer and business coach. As a singing chef she produces memorable and entertaining shows that highlight selected foods through original music, humor and facts. She is currently working on a new show: Chocabaret: a tasting of artisan chocolates and the songs that make you go Mmm…It is a combination cabaret show and chocolate tasting that you can attend live in NYC or have live streamed, complete with a chocolate tasting, in your living room. She owns Divalicious Chocolate Events in New York. You can follow her on Twitter @divathatateny, on her blog The Diva That Ate New York which lives on her website: www.jackiegordon.com. See her sing about food on YouTube channel: divathatateny.
Kim Grant serves as the Acquisitions Editor (aka Chief Content Officer) to a global network of over 600 authors at Sutro Media, the world’s largest publisher of independent travel authors. (Kim has also written over forty-five guidebooks, authors the “Boston Travel Essentials” mobile app, and continues to publish freelance travel writing and photography.) Sutro’s versatile iOS and Android platform is increasingly being utilized for a variety of verticals, including cooking, food, wine, and reference apps. Kim is also Director of Acquisitions at Mobile Skillet, where she navigates, synthesizes and decodes the intersection of tech and curated content. Since Kim understands the mobile world from the ground up, and from an authoring perspective, she is well positioned to assist cookbook authors migrating towards the right platforms that dovetail with their needs.
Kathy Gunst is the “Resident Chef” for WBUR’s award-winning show, Here and Now, heard on over 175 public radio stations nationwide. She has been involved with food radio for over 30 years, beginning at WNYC in the early 1980s. She has twice been nominated for the James Beard award for her radio work. She is the author of 14 cookbooks; her newest book is Notes from a Maine Kitchen (Down East Books, 2011). She writes for many publications including New York Times, O, The Oprah magazine, Better Homes and Garden, Yankee, Down East, and many more. www.kathygunst.com
Barbara Haber, food historian, served as curator of books at the Schlesinger Library at Harvard University’s Radcliffe Institute for Advanced Study, where she developed a major culinary collection that serves the needs of journalists, cookbook authors and food scholars from around the country and abroad. She is the author of numerous books and articles, has been on the board of directors of the International Association of Culinary Professionals (IACP), and currently serves on the Awards Committee of the James Beard Foundation and chairs their Who’s Who committee.
Amanda Hesser is an entrepreneur and best-selling author. She is a co-founder of Food52.com, which was named Publication of the Year by the James Beard Foundation, and has been featured as one of the 50 most influential women in food by Gourmet. As a longtime staffer at the New York Times, Hesser wrote more than 750 stories and was the food editor at the Times Magazine. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her last book, a Times bestseller and the winner of a James Beard award, is The Essential New York Times Cookbook. Hesser is a trustee of Awesome Food, and is an adviser to the Spence Foundation and Underground Eats.
E. Tory Higgins
E. Tory Higgins is the Stanley Schachter Professor of Psychology, Professor of Business, and Director of the Motivation Science Center at Columbia. He is the author of Beyond Pleasure and Pain: How Motivation Works (Oxford, 2012). His research is on the intersection of motivation and cognition. He has received many awards including the William James Fellow Award for Distinguished Achievements in Psychological Science (from the American Psychological Society). As an educator, he has been a recipient of Columbia’s Presidential Award for Outstanding Teaching.
Martha Holmberg is a food editor, cookbook author, and teacher. She is also the communications and content director of the International Association of Culinary Professionals (IACP). She is the former food editor of The Oregonian newspaper, the founder and editor of MIX magazine, and was the editor-in-chief of Fine Cooking magazine for 11 years. She spent 3 years in Paris, where she received the Grand Diplome from La Varenne and worked as a private chef for a diplomatic family. She has recently released two cookbooks with Chronicle Books: Crêpes and Modern Sauces. Her first cookbook, Puff, was nominated in 2009 for a Julia Child First Book award by the IACP. In 2013, her book Fresh Food Nation will be published by The Taunton Press, and in 2014, her book on cocktail technique with bartender Jeffrey Morgenthaler will be published by Chronicle Books. She is a frequent contributor to Fine Cooking and other magazines, and a guest teacher and speaker at professional events, including The Greenbrier Food Writers Symposium and The Professional Wine Writers Symposium at Meadowwood. In 2008, Saveur magazine included her in its “Top 100.” She earned the Grand Diplôme from Ecole de Cuisine La Varenne in Paris, and currently lives in Portland, Oregon.
Nancy Harmon Jenkins
Nancy Harmon Jenkins divides her time between an olive farm in Tuscany and a home on the coast of Maine. As a nationally known food writer, she has a long list of publications to her credit, including books, magazines, and journalism. Her first cookbook was The Mediterranean Diet Cookbook, published in 1993; her current book, about olive oil, is scheduled for publication in early 2014. She has been a staff writer for the New York Times food section, publications director of the American Institute of Wine & Food, and a founding director of Oldways Preservation Trust. In addition to writing, she created and directs AmorOlio, a program focused on olive oil at Villa Campestri Olive Oil Resort in Tuscany, and she also works with the media program at the Culinary Institute of America developing videos about food in many parts of the Mediterranean.
Mollie Katzen is a cookbook author and illustrator/designer, best known for her best-selling classics, Moosewood Cookbook (a 2007 inductee into the James Beard Cookbook Hall of Fame) and The Enchanted Broccoli Forest. Her nine other titles include a trilogy for children (Pretend Soup, Honest Pretzels, and Salad People) dubbed “the gold standard of children’s cookbooks” by the New York Times. Mollie has worked extensively with the Nutrition Department of the Harvard School of Public Health and with Harvard University Dining Services, where she has served as a consultant on vegetarian cooking since 2003. She is a popular lecturer at culinary-medical conferences (in addition to other venues), helping to educate medical professionals on the links between food choices and health and prevention. Mollie’s upcoming book is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013).
Trained as a professional chef, Cathy Kaufman teaches classes in culinary history at The Institute of Culinary Education and has been a consultant on historical dining to Sotheby’s Institute of Art, the Merchant’s House Museum, the National Arts Club, and the Italian Cultural Foundation of America. Chairman of the Culinary Historians of New York since 2003, she launched the “Stories About Food” initiative of The Culinary Trust (the International Association of Culinary Professionals’ philanthropy) and is a trustee of the Oxford Symposium on Food and Cookery. She has written more than 50 articles, which have appeared in food and culture encyclopedia, the Oxford Symposium on Food and Cookery, Gastronomica, and other publications. She is the author of Cooking in Ancient Civilizations (Greenwood Press), recently translated into Arabic. www.historictable.com
Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network.
Jane Kelly is the co-founder of Eat Your Books, the only website in the world that searches through all your recipes – in your cookbooks, magazines, clippings and online. She was a senior manager and CEO in the music and TV industry in the UK. In the late 90s she started and ran a website selling cookbooks. She loves to cook, though is cursed by a family of fussy eaters whereas she will happily eat everything (which is probably also a curse). She lives near Boston.
Kian Lam Kho
Kian Lam Kho is a chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is a frequent guest chef and caters private multi-course Chinese banquets. His first cookbook on Chinese cooking techniques is due to be published in 2014.
Bruce Kraig is Professor Emeritus in History at Roosevelt University in Chicago. Kraig has appeared widely in the electronic media as writer and on-camera host and narrator for a multi-award winning PBS series on food and culture around the world. Publications range from books and articles in academic journals on European and world prehistory through American history. Books about cookery and culinary include The Cuisines of Hidden Mexico, Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America (2012). He was the weekly food columnist for a large newspaper group in suburban Chicago for 15 years. Among hundreds of public talks given are the keynote address at a Pillsbury Bake-Off, Smithsonian Institutions’ Museums on Main Street projects, keynote address at the Australian Symposium on Gastronomy, and in 2009 an address at the Library of Congress on food and baseball history. Kraig is the Founding President of the Culinary Historians of Chicago, and President of the Greater Midwest Foodways Alliance. He is the editor of the series “Heartland Foodways,” for the University of Illinois Press.
Michael Krondl is a food writer with a special interest in food history and an adjunct professor at New York City Technical College. Author of Sweet Invention: A History of Dessert (Chicago Review Press, 2011), The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice (Ballantine, 2007) and others. He has contributed to the Oxford Encyclopedia of Food and Drink in America (OUP, 2004) and A Cultural History of Food in The Renaissance, Ken Albala, ed (Berg, 2011) among many other publications. For more information see http://sweetinvention.net
Isabel Laessig, better known as Family Foodie, is on a Mission to bring back Sunday Supper around the family table in every home. As founder, owner and President of Sunday Supper, LLC, she quickly realized she was not alone. Isabel works with passionate fellow food bloggers to encourage families to cook together and spend time around the family table. Sunday Supper starts off as one day a week and soon becomes a way of life. The Sunday Supper Team now reaches an audience of over 1.5 million followers every week and works with brands and cookbook authors. Isabel blogs at her own website www.familyfoodie.com and was recently nominated for Yahoo’s Women Who Shine in the Activist Category.
Jane Lear is the features director at Martha Stewart Living. Formerly the senior articles editor at Gourmet, she has written, since that magazine’s demise, for the New York Times, the Wall Street Journal, Garden Design, Zenchilada.com, and other publications. A contributor to Martha’s American Food, The Gourmet Cookbook: More than 1,000 Recipes, and Gourmet Today: More than 1,000 All New Recipes for the Contemporary Kitchen, she is also the co-author, with New York City chef Floyd Cardoz, of One Spice, Two Spice: American Food, Indian Flavors. She writes a food advice column for TakePart.com, the digital arm of the company that produced the film Food, Inc., and about what makes her hungry at janelear.com.
Irvin Lin is a graphic designer and art director turned photographer, writer and baker. His nationally recognized blog Eat the Love was a finalist in the 2011 Saveur magazine Best Food Blog Awards in the category of Best Baking and Dessert Blogs, as well as featured in numerous places like Food New Journal/Food52 News, Bon Appétit‘s Daily Links, The Cooking Channel, US Masterchef Magazine and PBS Food’s 11 Food Blogs We Liked in 2011. He has taught and presented at a number of conferences including the Annual BlogHer Food conference, Foodbuzz Fest, Book Passage Travel and Photography conference and the San Francisco Social Media Club. He currently freelances, dividing his time between design, photography, recipe development and writing, as well as consulting with start-ups and individuals about the power of social media. You can read about his baking, travel and other life exploits at www.eatthelove.com or connect with him via twitter at @eatthelove.
Don Lindgren is President of Rabelais, Fine Books on Food & Drink, an antiquarian book shop specializing in gastronomy and cookery located in Maine. He’s been a dealer and appraiser of rare books and archives for over thirty years, and is member of the Antiquarian Booksellers’ Association of America, the International League of Antiquarian Booksellers, and the Ephemera Society. Rabelais’ inventory contains rare and unusual books on cookery from around the world and from throughout printed history. His clients include the major institutional culinary collections, private collectors, and food professionals. He’s spoken regularly on book collecting, cookery books, and food history, and is especially interested in the manner in which historical cooking, heritage foods, and culinary traditions are impacting the contemporary world of cooking.
Dr. Lucy Long is currently the founder/director of the non-profit Center for Food and Culture in Bowling Green, OH as well as a Research Associate in the Institute for the Study of Culture and Society at Bowling Green State University. With a PhD in Folklore (Univ. of Penn.), she approaches food from a humanities perspective, looking at how it offers and is used to create meaningful connections between individuals, past, place, and other people. She has researched and written about a wide variety of topics in food studies—food and ethnicity, regional foods, Irish soda bread, Spanish food images of the US, culinary tourism is Appalachia, gastrodiplomacy, and so on. She is the author of Culinary Tourism: Eating and Otherness (Univ. Press of Kentucky, 2004), Regional American Food Culture (Greenwood Press, 2009), and numerous articles, videos, and monographs. She lives in Ohio, but eats a good deal of time in western North Carolina and Washington, DC, where she frequently works with the Foodways areas of the Smithsonian Institution’s Folklife Festival.
Robynne L. Maii
Robynne L. Maii was born and raised in Honolulu, Hawaii. After majoring in English and modern dance at Middlebury College, she started her culinary career back in her home state by attending culinary school and working in two award-winning restaurants. Graduate school lured Robynne back to the east coast and after completing her master’s degree in food studies from New York University, she pursued various food-related jobs including baking and pastry at the Waldorf Astoria, editorial assistant at Gourmet magazine, and being mentored by Nach Waxman at Kitchen Arts & Letters bookstore. In 2003, Robynne transitioned into culinary education and recently helped write and launch the culinary degree at Kingsborough Community College in 2010. In addition, Robynne has guest lectured at New York University and is a contributing writer for Wiley Publishing. She is a freelance recipe developer and has served as a cookbook judge for the James Beard Foundation Awards since 2004. She held a post on the awards committee in 2010 and will begin a 5-year committee member tenure beginning 2013. In the fall of 2011, Robynne joined the 16 Handles management team as consulting and corporate chef.
Kate Marshall, Editor for Food, Agriculture, and the Environment, studied history and education at Bates College in Maine and holds a Master’s degree in Latin American studies from UC Berkeley. Kate joined UC Press as an Editorial Assistant in 2008 and began acquiring in 2010. As an editor, she is expanding the award-winning food studies list to include more on agriculture and the environment. Recent titles on her list include Breaking Through Concrete: Building an Urban Farm Revival, The Hakka Cookbook: Chinese Soul Food from around the World and The Life of Cheese: Crafting Food and Value in America. www.ucpress.edu, @educatedpalates
Rux Martin is Senior Executive Editor at Houghton Mifflin Harcourt. She specializes in cookbooks, narrative nonfiction titles on food, and diet books. Authors she has worked with include Bruce Aidells, Dorie Greenspan, Jacques Pépin, Ruth Reichl, Michele Scicolone, Jane and Michael Stern, and John Willoughby. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook, Gourmet Today, The Gourmet Cookie Cookbook, The Perfect Recipe for Losing Weight and Eating Great, Hello, Cupcake! and What’s New, Cupcake?. A founding editor of Chapters Publishing, a nationally distributed company in Vermont specializing in cookbooks, she was one of the founding editors of Eating Well, where she edited articles on food and oversaw the food photography for the magazine.
After twenty years as a chef in New York, Renee now teaches at the Institute of Culinary Education, while researching and writing culinary history. She has written on the history of commercial fishing, foodborne illness, and contributed to the Oxford Encyclopedia of American Food and Drink. Reaktion Books, as part of the Edible Series, will publish her book Rice: A Global History in 2013. Renee’s interest in flavor perception began with an error in food identification while wearing a blindfold. This led to teaching classes based on our current sensory map, including salt, sweet, sour, bitter and umami, as well as exploring how food preferences develop. From biological predisposition, to cultural context, to the power of the written word, food “preferences” have top billing when exploring what we will or won’t eat.
Anne E. McBride
Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America and the director of the Experimental Cuisine Collective. She is the co-author of two cookbooks with famed pastry chef François Payard, and of Culinary Careers: How to Get Your Dream Job in Food and Les Petits Macarons: Colorful French Confections to Make at Home. She regularly writes on topics related to professional and experimental cooking, including contributions to Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. McBride is working on her PhD in food studies at NYU and sits on the board of the Association for the Study of Food and Society.