2013 participant bios
Anne Mendelson is a freelance writer, editor, and reviewer specializing in food-related subjects. She has worked as consultant on several cookbooks, was a contributing editor to the late lamented Gourmet, and has been an occasional contributor to the New York Times Dining Section and the Los Angeles Times Food Section. Her biography of Irma Rombauer and Marion Rombauer Becker, Stand Facing the Stove (Henry Holt 1996), won widespread critical praise for its insights into the history of modern American cooking. In 2000 – 2001 she held a fellowship at the Dorothy and Lewis Cullman Center for Scholars and Writers at the New York Public Library, working on a study of food history in New York City. (Part of this research, a survey of pre-European foodways among the Lenape Indians, won the 2007 Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery.) Her most recent book is Milk, a cultural-historical survey of milk and fresh dairy products (Knopf 2008). She is now working, with a grant from the Guggenheim Foundation, on a study of how the global Chinese diaspora is influencing Chinese food in America.
Jonathan Milder has been the Research Librarian at Food Network since 2003. In addition to overseeing the Network’s 5,000-volume culinary collection and digital archives, Jonathan is responsible for the research behind such shows as Iron Chef America and Chopped. Jonathan also serves as the Network’s trendwatcher and forecaster, publishing an in-house newsletter covering developments and issues in American food culture. Jonathan has authored numerous food columns under the Food Network Kitchens byline, syndicated by the Scripps Howard News Service. His writing also appears on the websites of Food Network and Cooking Channel. Jonathan holds an A.B. in English Literature from Princeton University and a M.A. in Performance Studies from Northwestern University.
Linda Morgan is an independent scholar and culinary historian in San Francisco. Having embraced food studies as a late-in-life second career, she received an M.A. in gastronomy from the University of Adelaide, South Australia in 2008. Her article, “Diplomatic Gastronomy: Style and Power at the Table,” was recently published in Food and Foodways. In addition to diplomatic dining practices and related menus, her research focuses on the ordinary meals of extraordinary people in America and Great Britain during the 1920s through 1960s. She is currently exploring the everyday cooking enjoyed (or not) by the Franklin Roosevelt family during their White House years.
Ian Mosby is a postdoctoral fellow in the Department of History at the University of Guelph in Ontario, Canada. He is in the final stages of completing a book manuscript for UBC Press entitled Food Will Win the War: The Politics, Culture, and Science of Food During Canada’s Second World War. He is also working on a new research project, tentatively entitled “Engineering Dinner: Postwar Food Technology and the Industrial Transformation of the Canadian Diet.” In 2010, he was awarded the Nicolas C. Mullins Award by Society for the Social Studies of Science for his article “‘That Won Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980,” Social History of Medicine 22, 1 (April 2009), 133-151. To learn more, visit his website: www.ianmosby.ca
Terry Newell has been CEO of Weldon Owen for the last 12 years. Based in San Francisco, WO is the book publishing division of Bonnier Corporation, the US division of Bonnier AB, a family-owned media company founded in 1804 and headquartered in Sweden. Also in the US group are more than 50 leading magazines devoted to connecting people to their passions, including Saveur, Parenting, Working Mother, Field & Stream, Popular Science, Outdoor Life, and Popular Photography (to name just a few). Weldon Owen publishes quality illustrated Food and Drink books with brand partners (including Williams-Sonoma and Saveur) and award-winning chefs (such as Brian and Michael Voltaggio, Chris Cosentino, and Max and Eli Sussman). We also publish visual reference books with sister brands Field & Stream, Popular Science, Popular Photography, and Outdoor Life, among others. Prior to joining Weldon Owen, Terry was President and Publisher of the Custom Publishing division of Time-Life Books, and held management positions with Simon & Schuster and Grolier. Terry began his career in sales and marketing with Procter & Gamble, and spent time in sales management at Atari Inc. before entering the publishing world.
Author of the just-released cookbook Maine Home Cooking: 175 Recipes from Downeast Kitchens, Sandy Oliver is a contemporary food writer, essayist, and long-time food historian, founder of the influential newsletter Food History News, 1989 to 2009, author of the prize winning Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the Nineteenth Century, and of Food in Colonial and Federal America. A graduate of Clark University in American history, Sandy began the fireplace cooking program at Mystic Seaport Museum in Mystic, Connecticut in 1971, and moved to Maine in 1988 where she lives sustainably and writes for regional and national publications on cooking and gardening today. She speaks around the country on sustainable living, food heritage, and conducts workshops on food history methodology.
Molly O’Neill is author of three cookbooks, including the best-selling, New York Cookbook, A Well Seasoned Appetite, and The Pleasure of Your Company, hosted the PBS series “Great Food,” and was, for ten years, a reporter with the New York Times and the food columnist for its Sunday magazine. O’Neill won the Julia Child/IACP Award for cookbooks and was awarded three James Beard citations for books, journalism and television as well as the society’s Lifetime Achievement Award. She has twice been nominated for a Pulitzer Prize and is the editor of the Library of America’s anthology, American Food Writing. Born in Columbus, Ohio, O’Neill graduated from Denison University and attended La Varenne in Paris. Mostly True, O’Neill’s memoir of growing up in a major league baseball family was published by Scribner in May 2007 and critics have called it “a magical tale of growing up in the middle of the American dream.” Her work has appeared in magazines ranging from The New Yorker and the New York Times to Readers Digest and Life. Over the last decade, O’Neill has traveled the United States gathering American food stories and recipes and creating events to fight hunger and support local food sources and food artisans. This adventure resulted in her seminal book, One Big Table, A Portrait of American Cooking, published last November 2010, the first in a series of books that celebrate American culture and cooking. Published this summer 2011, e-books, “This American Burger” is drawn from the on-going effort to preserve and celebrate the nation’s cooking as a living, constantly changing expression of American culture.
Katherine Hall Page
Katherine Hall Page’s Agatha Award winning mysteries feature amateur sleuth/caterer Faith Fairchild, a native New Yorker who forsakes her native land upon marriage, moving to a suburb west of Boston devoid of real bagels. Published by HarperCollins, the 21st in the series, The Body in the Piazza, goes on sale in April. Page has published a cookbook, Have Faith in Your Kitchen (Orchises), a series for younger readers, and short stories. She holds a doctorate in education from Harvard and her motto is that of the Baron de Mareste, (1784-1867), “Le mauvais gout mène au crime.—Bad taste leads to crime.” For more please visit her website: www.katherine-hall-page.org or find her on Facebook.
Allan Penn is the co-founder and CCO of Hollan Publishing, Inc., which is a conceptual agency and creative studio specializing in commercial non-fiction books. Hollan develops book concepts and casts them with expert authors, working with them to develop proposals, which are then sold to publishers. Hollan pioneered this innovative hybrid packager-agent model and has seen tremendous success in the cookbook category in the last year or so, selling projects to Random House, Penguin, Perseus, Wiley, Rodale, Andrews McMeel, and other major trade houses, often at auction. Prior to founding Hollan Publishing, Inc., Allan spent over 20 years as a commercial photographer, shooting advertising campaigns and editorial work for companies such as American Express, Adobe, Cain’s and Federal Express, and for magazines such as The New York Times, Vanity Fair, Newsweek, Forbes and many others. Allan now shoots many of Hollan’s projects, especially cookbooks.
Margaret Happel Perry
Margaret Happel Perry was adjunct assistant professor at New York University for twenty-five years. A critical part of the courses she taught was the exploration of sensory perception, how taste perceptions change, and how an educated palate determines a successful recipe leading the taster to the acceptance and enjoyment of new food experiences. She is the author/editor of thirty-nine books including the Time-Life series, Great Meals In Minutes. Currently she is president-elect for 2013 of Les Dames d’Escoffier New York, the largest chapter of an international society dedicated to the advancement of women in the food, beverage and hospitality industries. She is trustee emeritus of the Culinary Institute of America, serving on their educational policy committee.
James Peterson’s early experiences working at two great French restaurants, George Blanc in the Bresse district and Vivarois in Paris, shaped his style of cooking and led him to pursue cuisine as a career. After a stint as partner in a small Greenwich Village restaurant ended with the closing of the restaurant, Jim began teaching cooking at the French Culinary Institute and later at Peter Kump’s New York Cooking School, now ICE. His first book, Sauces, published in 1991, won the James Beard Cookbook of the Year. Other award-winning books include Splendid Soups, Fish and Shellfish, Vegetables, and Essentials of Cooking. While working on Fish and Shellfish, Jim started photographing the images for his own books. Jim is now a professional photographer and not only photographs the images for his own books, but photographs for both commercial and editorial clients. Jim’s recent books include What’s a Cook to Do? and the definitive Cooking, which won a James Beard award for best general cookbook. Jim’s more recent book, Baking, has been acclaimed in the Washington Post and the L.A. Times. It also won a James Beard award. His latest releases are Meat: A Kitchen Education and Kitchen Simple. Meat won a James Beard award. Kitchen Simple has just come out.
Julia Pomeroy was born into a Foreign Service family in Okinawa, and grew up in Libya, Somalia and Italy. She came to the states at 19, where she worked as an interpreter and an actor. She was fired from her one waitressing gig at a place called Chicken and Burger World on 6th Avenue. Many years later she opened and ran a restaurant in Chatham, NY, called the Blue Plate, which was the eventual setting for her two Abby Silvernale mysteries. Julia’s latest novel, NO SAFE GROUND, is out this month.
Yael Raviv received her PhD from NYU’s Performance Studies Department writing on nationalism and cuisine in her native Israel. Yael served as Director of Umami food and art festival since 2008. She currently teaches as an adjunct professor at NYU’s Nutrition, Food Studies and Public Health Department and is the Director of Marketing for Kinetic Art Ltd, a start-up company that develops culinary apps for the iPad.
Chef David James Robinson
Chef David James Robinson produced and created Learn How to Cook (and eat your mistakes)! a cooking-based comprehensive 10-DVD and streaming digital learning system – often described as an incredibly essential video cookbook for anyone interested in cooking. Chef David also created and hosted a 14-part cooking series on Weekend Today on NBC/Albany and has made over 50 live appearances on the TV program. He also created Eat Your Mistakes: Culinary Command Training, an elite and intensive culinary training program for returning U.S. veterans to help them transition into restaurant, hotel, and food service careers. Chef David is Executive Chef and owner of Bezalel Gables Fine Catering & Events in New York’s Hudson Valley. He has created menus and events for President George W. Bush, Prime Minister Gordon Brown, Vice President Al Gore, Senator & Mrs. Edward Kennedy, Academy-Award winner Philip Seymour Hoffman, Secretary of State Colin Powell, and New York Jets Coach Rex Ryan. Chef David trained at the Culinary Institute of America in Hyde Park and the Institute of Culinary Education in Manhattan. He is co-founder of Columbia County Bounty, a landmark initiative that connects local farms to local restaurants and chefs in upstate New York.
Peter G. Rose
Peter G. Rose is the author of seven books, including The Sensible Cook: Dutch Foodways in the Old and the New World and Matters of Taste: Food and Drink in Dutch 17th-century Art and Life (she was co-curator of an exhibit by the same name at the Albany Institute of History and Art). She is the recipient of the 2002 Alice P. Kenney Award for research and writing on the food customs and the diet of the Dutch settlers in New Netherland. She has contributed articles to many other publications including Chocolate:History, Culture and Heritage, as well as Gourmet Magazine and Saveur. She lectures nationally and internationally at such diverse venues as the Culinary Institute of America, the National Gallery of Art, New York University, and the National Picture Gallery Mauritshuis in The Hague. To learn more, visit: www.peterrose.com.
Dan Rosenberg is a cookbook editor at the Harvard Common Press in Boston, where he helps out with acquisition decisions, with the editing of books, and with blogEATS, the company’s blog about food blogs and bloggers. He has edited in a number of culinary areas, including barbecue and grilling, vegetarian, appliance-based cooking, American regional, and international. He previously worked in editing and new-business development at Meredith Corporation.
Mark Rotella is senior editor at Publishers Weekly, handling cookbook reviews as well as the Cooking the Books newsletter. He is the author of Amore: The Story of Italian American Song and Stolen Figs and Other Adventures in Calabria and wrote the introduction to the classic Christ Stopped at Eboli by Carlo Levi (all published by Farrar, Straus and Giroux). His writing on food, music, and culture has appeared in The New York Times, Wall Street Journal, Salon, Washington Post, Village Voice, Saveur, and American Heritage, among others.
Barbara Rotger is a graduate of the MLA in Gastronomy Program at Boston University, and was awarded the 2011 prize for Excellence in Graduate Study. She currently works as Administrative Coordinator of this program. She is an avid collector of recipes boxes, scrapbooks and manuscript collections. Her master’s thesis, entitled “How to Read a Recipe Box: A Scholar’s Guide to Working with Personal Recipe Collections,” proposes a methodology for analyzing these collections as historical, cultural and gendered artifacts.
Adam Salomone is the Associate Publisher of The Harvard Common Press, a Boston-based independent focused on cookbooks. Related to this vertical, Adam oversees the company’s digital strategy across individual book/author brands. He has been involved in a number of outreach efforts related to cookbook publishing, including active involvement in organizing the First Annual Cookbook Conference, which explored the past, present and future of cookbook and recipe content. Related to this, he has also participated in a three-hour symposium on the present and future state of the cookbook for The International Association of Culinary Professionals.
Roberto Santibanez is a teacher, author, and award-winning chef. Raised in Mexico City and trained at Paris’s renowned Le Cordon Bleu culinary school, he opened several highly acclaimed restaurants in Mexico City and spent four years as executive chef at Fonda San Miguel in Austin, Texas. While there, The Austin Chronicle named him “Best Chef” and The Austin American-Statesman gave his food five stars. In 2002, he left to become the Culinary Director for Rosa Mexicano restaurants, which during his tenure Zagat Survey called the “gold standard for upscale Mexican dining.” At Fonda restaurants, he applies more than two decades of devotion to the cuisine of his native country, bringing the kind of contemporary, urban Mexican food you’d find in Mexico City to a relaxed, fun atmosphere in Brooklyn and Manhattan.
Holly Schmidt is the co-founder and CEO of Hollan Publishing, Inc., which is a conceptual agency and creative studio specializing in commercial non-fiction books. Hollan develops book concepts and casts them with expert authors, working with them to develop proposals, which are then sold to publishers. Hollan pioneered this innovative hybrid packager-agent model and has seen tremendous success in the cookbook category in the last year or so, selling projects to Random House, Penguin, Perseus, Wiley, Rodale, Andrews McMeel, and other major trade houses, often at auction. Holly has almost 20 years of experience in non-fiction book publishing, having previously held executive roles at Quarto, Element Books, and Rodale.
Stephen Schmidt is the principal researcher and writer for The Manuscript Cookbooks Survey, an online survey of pre-1865 English-language manuscript cookbooks held in U. S. libraries and other institutions, and is also a personal chef and cooking teacher in New York City, where he lives. He is the author of Master Recipes, a 940-page general-purpose cookbook, was an editor of and a principal contributor to the 1997 and 2006 editions of Joy of Cooking, has contributed to The Oxford Companion to American Food and Drink and Dictionnaire Universel du Pain, and has written for Cook’s Illustrated magazine and many other publications. He is currently working on Lemon Pudding, Watermelon Cake, and Miracle Pie, a history of American home dessert with recipes.
Arthur Schwartz, also known as The Schwartz Who Ate New York and The Food Maven, was not long ago called “a walking Google” of food and food history by the New York Times Magazine. His career started in 1969 with nine years at Long Island’s Newsday, where he was a food feature writer and reporter. For more than 18 years he was then the executive food editor, chief restaurant critic and food columnist for the New York Daily News. For nearly 13 years, he was on WOR radio (and syndicated) with a daily Food Talk program. He is the author of seven books. He is also an expert on Southern Italian cooking, and his books on the subject Naples at Table: Cooking in Campania, and The Southern Italian Table: Authentic Recipes from Traditional Kitchens, express his main interest, putting food in cultural and historical context. He also wrote Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited and Arthur Schwartz’s New York City Food: An opinionated history with legendary recipes, both of which were nominated for James Beard Awards and won awards from the International Association of Culinary Professionals – for best American subject cookbook, and cookbook of the year. Arthur is a frequent lecturer, and teaches cooking, at his home in Brooklyn, and at his own cooking and culture program conducted from a water buffalo farm 30 minutes south of the Amalfi Coast. Arthur continues to broadcast on a National Public Radio (NPR) station. You can listen live (7:35 to 8 a.m. every Monday), or by archived podcast, by going to www.RobinHoodRadio.com.
Laura Shapiro was a columnist at The Real Paper (Boston) before beginning a 16-year run at Newsweek, where she covered food, women’s issues and the arts and won several journalism awards. Her essays, reviews and features have appeared in The New Yorker, Gourmet, and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Reinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. Most recently she was co-curator for “Lunch Hour NYC,” an acclaimed exhibition documenting the mingled histories of New York City and the American midday meal, which opened at the New York Public Library in June 2012.
Bruce Shaw acquired The Harvard Common Press in 1980 and has been the president and publisher for the past 30 years. He is responsible for the development of the company’s vertical focus in cooking and has built The Harvard Common Press into a nationally recognized publishing company. He is also deeply involved in a number of cookbook outreach efforts, not least of which was the First Annual Cookbook Conference, focusing on the past, present, and future of recipe and cooking content. Bruce is also an active member of the International Association of Culinary Professionals as well as a major investor in an online recipe start-up, Yummly.com.
Nina Simonds is one of the country’s leading authorities on Asian cooking and an award-winning journalist and cookbook author. She is the author of 11 books on Asian cuisine, culture, and health, including her most recent title, Simple Asian Meals: Irresistibly Satisfying and Healthy Dishes for the Busy Cook, which was published in January 2012. Her previous book, Spices of Life: Simple and Delicious Recipes for Great Health (Knopf) received a James Beard and IACP award for Health and was also selected by Cooking Light Magazine Cookbook Awards as their First Choice for noteworthy cookbooks written in the health category for the past 25 years. Another best-selling book, Spoonful of Ginger, also won an IACP and James Beard award for health. Her children’s book Moonbeams, Dumplings, and Dragon Boats, a Treasury of Holiday Tales, Activities, and Recipes won a Parent’s Choice Award and a 2002 Chapman Award for Best Classroom Read-Alouds. In 2001, Newsweek Magazine named her one of America’s Top Twenty-Five Asia Hands. She began her writing career at Gourmet magazine in 1979 contributing articles sequentially and later became the Asian Correspondent for seven years. Simonds also was a longtime, regular contributor to The New York Times and O Magazine. Her articles have appeared in Cooking Light Health, The Washington Post, The Los Angeles Times, Harper’s Bazaar, Bon Appetit, Family Circle, and Self magazine. Most recently, she has written for the Off Duty section of The Wall Street Journal, GourmetLive.com and Epicurious.com. Her website with innovative food, health and lifestyle video blogs (www.spicesoflife.com) has been featured on The Daily Beast and numerous other websites.
Andrew F. Smith
Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com
A historian of gender and medicine in eighteenth-century France and England, Lisa Smith works as an Associate Professor at the University of Saskatchewan. She is a co-investigator on a crowd-sourcing transcription project: Textual Communities: Early Modern Recipes Online Collective and editor of The Recipes Project blog: recipes.hypotheses.org. Her scholarly publications have focused on bodies, health, and the household and she blogs regularly at Sloane Letters Blog www.sloaneletters.com and Wonders and Marvels. In addition to finishing a book on Domestic Medicine: Gender, Health and the Household in Eighteenth Century England and France, she has developed an online database of the Sir Hans Sloane Correspondence—which, despite its name, includes much information on domestic medicine.
Marilyn Stasio is a New York City area author, writer and literary critic. She has been the “Crime Columnist” for The New York Times Book Review “since the flood.” She also writes for Variety, The New York Post, New York magazine and others. She has served as a dramaturg at the Eugene O’Neill Theater Center.
Tanya Wenman Steel
Tanya Steel is Editor-in-Chief of Epicurious.com, Condé Nast’s award-winning digital food brand that reaches more than 20 million passionate food enthusiasts each month, across platforms. Under her tenure, it has won three ASMEs, two James Beards, half a dozen Webbys, a New York Emmy, and more. In 2010 Steel was also appointed the Editor-in-Chief of Gourmet.com and Gourmet Live. Prior to joining Epicurious, Steel was an editor at Bon Appétit, Food & Wine, Mademoiselle, and Diversion magazines. She has also written extensively for other national publications, including The New York Times. Ms. Steel was inducted into MIN’s Digital Hall of Fame, and won the prestigious James Beard Foundation Journalism Award for Magazine Restaurant Review or Critique. She coauthored the award-winning Real Food for Healthy Kids and The Epicurious Cookbook. She appears often on national television shows, from the Today Show to Hell’s Kitchen. Ms. Steel conceived of the Healthy Lunchtime Challenge & Kids’ State Dinner and partnered with the First Lady to hold the first-ever such event at the White House. She has been a longtime supporter of Feeding America, is on the Culinary Council for the Food Bank for New York City, and on the advisory board for Share Our Strength’s Cooking Matters program. Ms. Steel resides in Westchester with her husband and twin sons.
Aylin Öney Tan
Aylin Öney Tan is one of the leading food writers of Turkey, as well as an award winning architect, with her expertise on conservation of historic monuments. Currently, she writes two weekly columns for leading newspapers of Turkey; center left daily of the country, Cumhuriyet, and English daily Hürriyet Daily News. Her prime research interest is historical, ethnological and cultural contexts of food; for that purpose she travels worldwide, and attends various symposia on food. Aylin is a regular participant in Oxford Symposium on Food and Cookery, where she has won the Sophie Coe Award for food history in 2008 with her paper titled “Poppy: Potent yet Frail”. She is also the leader of the Slow Food Ankara Convivium; previously being a jury member of the Slow Food Award between 2000-2003. She contributed to ‘The Encyclopaedia of Food Cultures of the World’ from ABC-CLIO/Greenwood, with the entry on Turkey. Aylin guides and gives consultancy to food writers and media crews on food culture and history of Turkey. Having studied architecture and conservation in Turkey, Italy and the UK, Aylin blends both of her professions at times; such as working as the curator for the Istanbul-Princess Islands City Museum, Culinary Culture Section. She is in the advisory board of publications for MSA, Culinary Arts Academy of Istanbul. Her latest work is the book, A Taste of Sun & Fire: Gaziantep Cookery on the cuisine of southeastern culinary capital of Turkey. Currently she is working on a book on Turkish Cuisine for Reaktion Books in UK.
Marvin J. Taylor
Marvin J. Taylor, Director of the Fales Library and Special Collections, holds a BA in Comp. Lit. and an MLS from Indiana University, and an MA in English from NYU. He has held positions at Indiana University and Columbia University. Taylor has been at the Fales Library since 1993. In 1994 Taylor founded the Downtown Collection, which contains over 12,000 printed books and 15,000 linear feet of manuscripts and archives. He was editor of The Downtown Book: The New York Art Scene, 1974-1984 (Princeton University Press, 2006.) In 2003 he began the Food Studies collection at NYU, which now holds more than 55,000 volumes and is the largest in the country. With Clark Wolf he edited 101 Great Cookbooks, 501 Great Recipes, which was just published by Rizzoli, International in October 2012. Taylor continues to write about Downtown New York, English and American masculinities, and queer theory.
Farha Ternikar is as associate sociologist of gender and immigration at Le Moyne College. She teaches Sociology of Food, Gender and Society, and Marriage and Family. Her current research interests include South Asian cookbooks, and food and ethnic identity amongst Indians and Pakistanis. She is the author of several articles including “Ethnicity, Ethnic Identity and Food” in the Encylopedia of Food and Ethics. She is currently working on two book projects including Brunch: A Global History and Feeding the South Asian Immigrant Family: Understanding the Role of Food Amongst Indian and Pakistani Immigrant Women in the Diaspora. Current pieces of this new research are featured at the NYPL in the current lunch hour exhibit.
Sheila Thomas has been intricately involved in more than a dozen award-winning cookbooks. She began her career in custom publishing more than 18 years ago, working closely with organizations and self-publishers on the development, manufacturing, and marketing details for their custom cookbooks. Her passion for the community cookbook was the driving force behind Recipes Worth Sharing (Favorite Recipes Press; 2008), a collection of recipes culled from 85 community cookbooks across the country. Through it, Sheila has had the great pleasure of reintroducing many home cooks to their dog-eared, gravy-stained cookbooks of yesteryear, sharing the rich history of the community cookbook form with a broader audience. Her mission is for the community cookbook to thrive in this time of celebrity chefs and take-out restaurants. Sheila is the QVC on-air guest for Favorite Recipes Press Cookbooks. She gives cooking demonstrations and leads discussions on her favorite topic–community cookbooks–in communities across the country. Sheila is a member of the International Association of Culinary Professionals, Southern Foodways Alliance, and Independent Book Publishers Association. She lives on a small farm in Collierville, Tennessee.
Michael Harlan Turkell
Michael Harlan Turkell, a once-aspiring chef, now photographer, captures a distinct POV on food culture. His award-winning and James Beard Foundation nominated BACK OF THE HOUSE project illuminates the inner workings of kitchens, documenting the lives of chefs in their restaurant world. He’s also photographed for an array of publications and numerous cookbooks, and hosts THE FOOD SEEN on HeritageRadioNetwork.org, which brings together guests working at the intersections of food and art. For more on MHT, please visit www.harlanturk.com
Tina Ujlaki began her career at FOOD & WINE in 1985 as an assistant editor, and she was named Executive Food Editor in 1999. In her many years at the magazine, she has worked with some of the most respected food writers and chefs, including Julia Child, Jacques Pépin, Marcella Hazan, Paula Wolfert, Daniel Boulud and Jean-Georges Vongerichten. Tina oversees the Test Kitchen and all the other food editors, as well as the recipe content for the magazine, books and the website. She’s a longtime member of the International Association of Culinary Professionals and she has judged their cookbook awards for years. Tina graduated from the University of Michigan in Ann Arbor, and she holds a Grand Diplome d’ Etudes Culinaire from La Varenne in Paris, where she worked as a stagiaire. She began her career editing cookbooks for La Varenne founder Anne Willan and working on The Good Cook series for Time-Life Books. As a freelance cookbook editor before coming to FOOD & WINE, Tina worked on books for Michel Guérard, Georges Blanc and Lidia Bastianich.
Julia M. Usher
Julia M. Usher is a celebrated pastry chef, food writer, and stylist whose work has appeared in Vera Wang on Weddings, Bon Appétit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit’s Home Companion, Gastronomica, and nearly every national bridal magazine. Julia is Contributing Editor at Dessert Professional, a 2008 James Beard Foundation Journalism Awards finalist, and Vice President of the International Association of Culinary Professionals. Her first book, Cookie Swap: Creative Treats to Share Throughout the Year (2009), won three Cordon d’ Or Cookbook Awards. Julia is currently at work promoting her second book Ultimate Cookies and a video series based on it.
Evelyn Birge Vitz
Evelyn Birge Vitz, a medievalist, is Professor of French at New York University, and Affiliated Professor of Religious Studies, Comparative Literature, and Medieval and Renaissance Studies. She is the author of A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith throughout the Christian Year (originally Harper and Row, now Ignatius). She has taught, written, and spoken widely on many aspects of the Christian tradition, including food. She is the mother of six children (great, inventive cooks!) and has, at present, fifteen grandchildren—all of them full-fledged foodies, with some budding chefs among them.
William Woys Weaver
William Woys Weaver is an internationally known food historian, the author of 16 books, and the recipient of many publishing awards. His forthcoming book, As American As Shoofly Pie, will be released in April 2013. He is presently working on a book about the foods of medieval Cyprus which may help to dispel some of the myths now current in medieval food studies.
Judith Weinraub is an independent scholar, writer and oral historian. A reporter and section editor at the Washington Post for 25 years, the last ten in the paper’s Food section, she has also been a W. K. Kellogg Food and Society Policy Fellow. Her oral history project, Conversations with People Who Have Changed the Way We Eat and Think About Food, is housed in the food studies collection at New York University’s Fales Library, and is available online. She is currently finishing a book on the global history of salads.
Laura Weiss is a print and online writer and journalist who writes about food, lifestyle and travel. Laura’s work has appeared in numerous print and online publications, including The New York Times, The Daily News, Travel + Leisure, Foodnetwork.com, Saveur, Interior Design, AOL Travel, Fineliving.com, Edible Brooklyn, The Oxford Companion to American Food and Drink, Library Journal and Nation’s Restaurant News. Laura is also the author of Ice Cream: A Global History (Reaktion Books/University of Chicago Press 2011). She was an editor for Zagat Long Island Restaurant Guide 2009-2011 and an adjunct professor at the Arthur L. Carter Journalism Institute at NYU. Laura is a news and features writer for Interior Design magazine’s web site. She was a reporter for CQ Weekly, where she covered Congress and national politics. She was a writer for TIME’s school edition, both online and in print. At AOL, where she was a director, she oversaw content partnerships with major news and entertainment brands, such as Teen People, PBS, and Cartoon Network. Laura was content director for food start-up 86.com and a co-founder of www.connectforkids, a pioneering online news site. She served as a news editor at School Library Journal, the leading reviewer of kids and young adult books and multimedia.
Barbara Ketcham Wheaton
Barbara Ketcham Wheaton is the author of Savoring the Past: The French Kitchen and Table from 1300 to 1789 (University of Pennsylvania Press, 1983). She teaches seminars on reading historic cookbooks with a structured system and is working on a food history database. She was a founding trustee of the Oxford Symposium on Food and Cookery. She spends one day a week at the Schlesinger Library as honorary Curator.
Katie Workman is author of The Mom 100 Cookbook, and writes themom100.com blog. She is also the founding Editor in Chief of Cookstr.com, the website that shares tested, trusted recipes from cookbooks created by respected chefs and cookbook authors. Katie first job after college was with Clarkson Potter Publishers, specializing, naturally, in cookbooks, and she remained there for 12 years learning every part of the cookbook publishing world while becoming a Senior Editor. Katie worked with individual authors as well as companies—like Pillsbury and The American Heart Association—to develop their publishing programs. After a shorter stint as associate publisher at Workman Publishing, Katie left to help launch Cookstr.com in 2008. This was also the beginning of her career as an active food writer. She established the popular Cookstr weekly newsletter, and wrote for many popular websites and publications, including The Daily Beast, AOL Food, KitchenDaily.com, AARP.com, Bravo.com, Boston Globe and New York Magazine. Katie and The Mom 100 Cookbook have been featured in various media such as The Today Show, VH1Big Morning Buzz Live, New York Times, Wall Street Journal and Food & Wine Magazine, as well as lots of local media. She writes regularly for iVillage and The Huffington Post and does a weekly interview on Daybreak USA, a national radio show. Katie sits on the board of City Harvest, New York’s leading food rescue nonprofit, and for the past 20 years has been an active supporter of Share Our Strength, a hunger relief organization dedicated to eradicating childhood hunger. Katie lives with her husband and two children in New York City, where all sorts of friends, neighbors, and families with kids in tow wind up at her table.
Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of Serve Yourself: Nightly Adventures in Cooking for One, which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book.” He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes the monthly Cooking for One column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the Best Food Writing anthology. Joe is spending 2012 in North Berwick, Maine, on leave from the Post to work on two more book projects, including the upcoming Eat Your Vegetables: Fresh Recipes for the Single Cook.
Grace Young has been called the Stir-Fry Guru by the New York Times, the Wok Queen by The Washington Post, and the Poet Laureate of the Wok by the food historian Betty Fussell. Grace has devoted her career to demystifying the art of stir-frying and celebrating the traditions of wok cookery. When she lectures, she travels with her own personal carbon-steel wok packed in her hand carry-luggage, braving airport security in order that students can see the beauty of a well-seasoned wok. Grace’s latest book Stir-Frying to the Sky’s Edge won the James Beard Foundation’s Best International Cookbook Award. She is a three-time IACP award-winning writer, recipient of the World Food Media Award, the eGullet Culinary Journalist Scholarship, and is the author of, The Wisdom of the Chinese Kitchen and co-author of The Breath of a Wok. Her work has appeared in The New York Times, The Washington Post, Fine Cooking, Bon Appétit, Food and Wine, Gourmet, Gastronomica, Eating Well, and Saveur magazine where she is also a contributing editor. For seventeen years, Grace was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. For more information visit graceyoung.com.