Jill Adams graduated with honours in Geography and majors in Literature and Journalism and Fine Arts and went off to Paris to pursue a career in hospitality. She is a qualified teacher, a graduate of Cordon Bleu in Paris, and, until recently, was the Training and Development Manager of Coffee Academy, a joint initiative of Douwe Egberts Australia and William Angliss Institute. She completed a Masters in Oral History and Historical Memory at Monash University in 2011. In January 2012 Jillian commenced study towards her PhD at Central Queensland University in the School of Education and Creative Arts. Her PhD uses creative non-fiction, based on oral histories along with research into food writing in post-war Australia, to challenge the static and often nostalgic impressions of the housewife in the 1950s. Her book Barista a guide to espresso coffee published by Pearson Australia is used widely in espresso coffee training in Australia and overseas. A Good Brew: H. A. Bennett & Sons and tea and coffee trading in Australia, tells the story of social and cultural change in Australia through the rich stories of people involved in our tea and coffee industries was published early in 2013. She has co-edited a special edition of on-line journal MC, has published papers in numerous academic journals and presented papers at local and international conferences.
Ken Albala is Professor of History at the University of the Pacific and author or editor of 17 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake and most recently Grow Food, Cook Food, Share Food. He was co-editor of the journal Food, Culture and Society and 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 is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. Forthcoming this year are a Food History Reader, Nuts, and a translation of the 16th century cookbook Livre fort excellent de cuysine. He is now editing a 3 volume encyclopedia on Food Issues.
Edward Behr is the editor and publisher of the magazine “The Art of Eating”, which he founded as newsletter in 1986. He is the author of The Artful Eater, The Art of Eating Cookbook, and recently a book of connoisseurship, 50 Foods. Both the magazine and Behr’s writing focus on taste and especially on the relationship between taste and the place that food and wine come from. He has written about many of the best farmers and food artisans in France, Italy, and the United States. He has taught writing at the University of Vermont, served on the first international jury for the Slow Food awards, and speaks internationally on food and culture. He has been featured in publications ranging from The New York and The Atlantic to Forbes and The Financial Times. He writes and publishes from the Northeast Kingdom of Vermont.
Nadia Berenstein is a PhD student in the History & Sociology of Science at the University of Pennsylvania. Her dissertation is a history of synthetic flavors in the United States between 1870 and 1970. You can find out more about her research on her website: www.nadiaberenstein.com
Kristian Bjørkdahl is a rhetorical scholar at the Centre for Development and the Environment, University of Oslo, Norway. His work is based in book history and rhetorical reception study, and most of his research has dealt with human- animal relations. In particular, he has studied texts about how we construct animals rhetorically in public debate, and in a variety of different (con)texts, like advertisements, cookbooks, ethnography, documentary, and films. He has done research on popularized ethology, the animal movement, city farms, and the representation of animals in cookbooks. He is currently editing a book on Animal Housing (Routledge), and works on a project about the introduction of the battery cage system to Norway. He is about to start a postdoc at Uni Research in Bergen, Norway, studying the communication of the 2009 swine flu pandemic.
Rachel E. Black
Rachel E. Black is an assistant professor and academic coordinator of the Gastronomy Program at Boston University. She holds a PhD in Anthropology. Her research focuses on urban agriculture, open-air markets and cooperative forms of agricultural production in Italy. Black is the author of Porta Palazzo: The Anthropology of an Italian Market (University of Pennsylvania Press, 2012), editor of Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2010) and co-editor of Wine and Culture: Vineyard to Glass (Bloomsbury Academic, 2013). For more information about Rachel Black’s research, please her website: www.racheleblack.com.
Kathy Blake is a classically-trained freelance chef and culinary and social media consultant and is the creator and writer of The Experimental Gourmand, a website that shares cooking tips and recipes as well as stories about getting out and interacting with the NYC foodscape by exploring markets and pop-ups, trying products made by food artisans, attending culinary events, and gathering up ingredients from farmers markets with which to make meals at home. For additional information, please visit www.theexperimentalgourmand.com.
Nihal Bursa B.Arch., Ph.D. taught at Middle East Technical University, Faculty of Architecture in Ankara. Her major area of research focuses on the dynamics of the relationship between architecture and patronage. Since 2010, retired from the university, she lives in Istanbul. She is a collector of Turkish coffee paraphernalia. She currently conducts research on food, particularly focusing on the history and the material culture of coffee. In addition, she is the author of articles on the culture and history of Turkish coffee and gives lectures as well. She is one of the founding members of The Turkish Culinary Association.
Susan B. Carter
Susan B. Carter is Professor Emerita, Economics, University of California, Riverside and Visiting Scholar, University of California, Berkeley. Her Ph.D. in Economics was from Stanford. Her research focus has been on a variety of topics in nineteenth- and twentieth-century American economic history. She was a General Editor and an Editor-in-Chief of Historical Statistics of the United States, Millennial Edition (Cambridge UP, 2006) and is currently Vice President (President-Elect) of the Social Science History Association. Her current book project is on the Chinese restaurant in Exclusion-Era America.
Danille Elise Christensen
Danille Elise Christensen is Senior Lecturer in Rhetoric, Composition, and Literacy at The Ohio State University in Columbus, OH. She holds an MA and PhD in Folklore from Indiana University’s Department of Folklore and Ethnomusicology, where she learned to pay close attention to the patterned things people say, make, and do in the course of daily life. Broadly concerned with the ways individuals shape vernacular expressive culture in order to influence and persuade others, she is currently writing Freedom from Want: Home Canning in the American Imagination, a cultural history that explores who has promoted home canning in the last century, and why. Her material culture and foodways courses at Indiana University, the University of North Carolina at Chapel Hill, and Ohio State have focused on the politics of food and its representations, and she has been active in several food-related public projects, including Shared Tables: A Triangle Symposium on Local and Global Food Studies (jointly hosted by Duke University and the University of North Carolina in February 2012). For more on Dr. Christensen’s interests and publications, see http://3times3.wordpress.com.
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 Oxford Encyclopedia of Food and Drink in America (2nd ed.) Her next book, The Baking Powder Wars is due out from U of Illinois Press in 2015.
Andrew Coe’s book, Chop Suey: a Cultural History of Chinese Food in the United States, was published in July, 2009 by Oxford University Press. The Wall Street Journal called it “a wide-ranging look at the interaction of Chinese food and American society and a fascinating melange of gastronomic tidbits and historical nuggets.” He has written for Saveur, Gastronomica, and the New York Times, is a coauthor of Foie Gras: A Passion and has contributed to the Oxford Companion to American Food and Drink. He also writes the Good Bread column for Serious Eats New York, covering great bakeries around the New York City area. With his wife Jane Ziegelman, he is currently writing a culinary history of the Great Depression.
Nicholas Coleman’s years in Tuscany hand-harvesting olives in a grove located just outside the town of Arezzo and his experience in overseeing the pressing of some of the world’s finest olive oil give him a unique and intimate perspective on this fascinating and increasingly popular subject. Nicholas has taught oil courses in America for Bon Appetit, Zagat, Eataly, NYU and Columbia University, as well as to Mario Batali’s staff and sommeliers at Otto, Babbo, and Del Posto, where he worked directly with executive chef Mark Ladner to pioneer their first ever olive oil tasting menu. He has appeared in numerous publications including the LA Times, La Cucina Italiana, GQ and Esquire, and in 2012 Nicholas earned his sensory aptitude degree from Italy’s premier olive oil tasting school ONAOO, graduating Summa Cum Laude as a certified technical olive oil taster. Recently, along with teaching at the International Olive Oil School (IOOS), Nicholas was selected as the youngest judge at the NYIOOC, the world’s most prestigious olive oil competition for his expertise - which is now sought after worldwide. You can reach him at his website www.oleologist.com
Suzanne Cope, Ph.D., is a scholar on food and narrative. She is author of the upcoming books Small Batch: The Return of Artisanal Pickles, Cheese, Chocolate, and Spirits (Alta Mira) and Locavore in the City: A Journey Toward Sustainable Eating, One Meal at a Time (SUNY Press). She has presented at numerous conferences including Association of Writers and Writing Programs, Northeast Modern Language Association, and Association for the Study of Food and Society. Upcoming and recent publications include Italian American Influence Upon the New Artisanal Food Revolution in the Italian American Review and Gardening Language in Blue Lyra Review, contributions to the Springer Food & Ethics and Sage Food Issues Encyclopedias, as well as other creative and academic efforts She teaches writing at Manhattan College and lives in Brooklyn.
Richard C. Delerins
Richard C. Delerins, Ph.D. is a Research Scholar in Bio-Cultural anthropology at the Ecole des Hautes Etudes en Sciences Sociales (EHESS), Paris. He was a Visiting Scholar at the University of California, Los Angeles (UCLA) from 2007-2011. Dr. Delerins work focuses on cuisine, nutrition and genetics. His research deals with the concept of “nutritive strategies“ : how diets and cuisines are connected to the function of the body including longevity, aging, strength, intellectual capacities and prevention of pathologies (obesity, type 2 diabetes). As a chef, he explores the challenges of 21st century cuisines, preserving the environment and culinary traditions that relate to both identity and migratory patterns and the simultaneously nutrigenomic challenge of feeding our taste buds in consonance with our genes. Richard Delerins’ honors include: Laureate, NIVEA-CNRS Prize for Social Sciences (Nutrition); UCLA Distinguished International Scholar; Fellow, Cordon Bleu Culinary Arts School, Paris; he has lectured and taught on “Genes, Peoples and Cuisines“ at UCLA, Harvard, EHESS, the Cordon Bleu Culinary Arts School, and the Sorbonne University.
Cara De Silva
Cara De Silva is a Food historian, researcher, editor, lecturer, James Beard nominee, and award-winning journalist. As an independent scholar, she 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 and was translated into Italian, French, Dutch. Her work can also be found in Gastropolis: Food and New York City; Food and Judaism: Studies in Jewish Civilization 15, as well as in a number of other collections, encyclopedias, and a variety of newspapers and magazines, ranging from the New York Times to the Washington Post and from Martha Stewart Living to Saveur. Featured widely on radio and television, she has appeared on such stations and channels as PBS, NPR, The Food Network, and The Voice of America. She has lectured at Oxford University; the University of Wisconsin; Ca’ Foscari, the University of Venice, New York University; the United States Holocaust Memorial Museum; The Museum of Jewish Heritage; Pacific Lutheran University in Tacoma; and the National Arts Club in New York. Cara also consults for exhibits and conferences. Current research: Venice/Venetian Jews.
Dickson Despommier is a microbiologist, an ecologist, and emeritus professor of Public and Environmental Health at Columbia University. He is the visionary and noted author of The Vertical Farm: Feeding the World in the 21st Century. Dickson has been championing the need for vertical farming as a new paradigm for local agriculture throughout the world and he will share his unique perspectives on different global approaches.
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.
Doug Duda is currently consulting on the development of the Farm Life Center in the Redland agricultural district near Everglades National Park. This century-old rural schoolhouse and community center is being repurposed with kitchen, garden, exhibition and event spaces to celebrate the agricultural and culinary heritage of South Florida while offering new tools and training to a new generation of food and drink producers and consumers. Mr. Duda’s previous work on culinary community centers includes Astor Center in New York City and the Miami Culinary Institute in Miami, Florida. He also produces live food events for The New York Times and The Boston Globe. He serves on the boards of the International Association of Culinary Professionals and the Northeast Organic Farming Association in New Jersey. His writing has appeared in Edible New Jersey, Food Arts, Oxford Encyclopedia on Food and Drink In America, and the Proceedings of the Oxford Symposium on Food and Cookery.
Bob Frishman began collecting, repairing and selling antique clocks in 1980, and for more than twenty years has been a professional full-time horologist as owner of Bell-Time Clocks in Andover, Massachusetts. He is the author of numerous articles for Clock & Watch Bulletin, the magazine of the National Association of Watch & Clock Collectors, and lectures frequently on the history, science and cultural importance of mechanical timekeeping. More information is at www.bell-time.com.
Josh Galliano grew up in New Orleans along the Mississippi River where life is a little slower so one can appreciate the good times and, of course, the food. Josh attended Le Cordon Bleu London where he received the Grand Diplome. Galliano immersed himself in all things culinary related during his studies in Europe from exploring the green markets to eating at the temples of gastronomy to discovering classic artisans and their wares. It was also during this time that Josh worked at two highly critically acclaimed restaurants that helped him reach a culinary maturity. Through countless experiences at some of the world’s great restaurants including Commander’s Palace and Restaurant Daniel, Galliano has honed his skills and palate. Upon travelling and finding his way around the world, Josh moved to St. Louis and has quickly gone native. With many amazing farms, producers, wineries, breweries, and restaurants, Josh found his voice through food. The phenomenal community and support of St. Louis has rewarded Josh with a loyal following and awards such as ’Food and Wine’s Best New Chef: Midwest’ and multiple nominations for the James Beard-Best Chef in the Midwest award. While constantly striving to better himself and his food, Josh instills a blend of locality, technique, creativity, and reverence for the ingredients in the dishes he creates. Now the Executive Chef/Owner of The Libertine in St. Louis, Missouri, Chef Galliano expresses his voice through approachable food that lets the ingredients speak for themselves.
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 analyses food as the material evidence of daily power negotiations between Italian women and the Fascist 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.” For more information, please visit: dianagarvinacademicportfolio.wordpress.com
Jackie Gordon is an award-winning singing chef, event producer and speaker who has worn nearly every hat in the restaurant and catering business. As a singing chef, she produces memorable and entertaining “eatertainment” shows that pair tasting foods with music, humor, food culture and history. Her latest production Chocabaret: An artisan chocolate tasting meets a cabaret show was successfully funded using Kickstarter and produced in New York in October 2013. 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 cooking and singing about food on her YouTube channel: Jackie Gordon Singing Chef.
Melissa Gray is a PhD candidate in American history at the College of William and Mary in Williamsburg, Virginia. Her comparative and transnational research into the evolution of American and Italian pasta industries since the late nineteenth century reflects her general interest in the history of consumer societies in the US and beyond. Melissa has shared her research into the relationship between the evolution of American advertising and agricultural policies and culinary discourse at conferences such as the Agricultural History Society where she presented her paper titled “Pasta from the Heartland: Cultivating an American Market for Durum Wheat, 1890s-1920s.” With the support of the Bicknell Scholar Fellowship, as well as research grants from the College of William and Mary, Melissa has followed the trail of American business models in Italy and the debates they inspired about Italian modernity and cultural authority by consulting collections in Rome, Bologna, as well as the resources of l’Accademia italiana della cucina in Milan.
Barbara Haber, culinary historian, served as curator of books at Radcliffe’s Schlesinger Library at Harvard University where she developed a major collection on cooking and food history. She is the author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals, and the co-editor of From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food. Haber has been a director of the International Association of Culinary Professionals (IACP) and currently serves on the Awards Committee of the James Beard Foundation, and chairs its Who’s Who in American Food and Beverages Committee. She is an elected member of Who’s Who and is a recipient of the M.F.K. Fisher Award from Les Dames d’Escoffier.
Stephanie Hartman has taught food studies in the Media Studies department of Catholic University and the University Writing department of George Washington University. She has a Ph.D. in literature from Rutgers University. She is the author of several articles, including “The Political Palate: Reading Commune Cookbooks” in Gastronomica, as well as reviews of cookbooks and scholarly books about food. She was also an editor at a culinary website in New York. Her interests include questions of authenticity, purity, class, and gender in food. Recently she has been volunteering in the DC public school system and working with a grassroots nonprofit organization to reform school food in Montgomery County, Maryland.
Peter Hertzmann is an independent author, filmmaker, blogger, website developer, cook, culinary instructor, amateur historian, and occasional butcher. His book Knife Skills Illustrated: A User’s Manual, was published by W.W. Norton in 2007. The book is an expansion of one of the hundred-plus articles, mostly on French food, that he has published since 1999 on his website, à la carte. His two-year-old blog, amuse-bouches, intermèdes et mignardises has weekly featured a combination of short stories and mostly original recipes. He has presented papers at the Oxford Symposium on Food and Cooking, made multiple culinary presentations at The Exploratorium in San Francisco, presented a talk on the history of kitchen gadgets to the Museum of American Heritage, presented a talk on the failure of recipes to communicate at the Mountain View Public Library, been interviewed many times on radio, and appeared numerous times on television, including The Martha Stewart Show. Mr. Hertzmann has staged multiple times at restaurants in France, Switzerland, Canada, and the Untied States, and with butchers in Canada and Italy. He currently teaches knife skills and basic butchering at a local vocational training center with a program in the culinary arts. In the past, he taught for ten years at Sur La Table and for a number of years at the San Mateo County Jail.
Heather Hess is an art and cultural historian specializing in the aesthetics of grand dining in early modern Europe. Her work focuses on the ways edible materials—especially meat, fruits, and sugar—were transformed into objects for purely visual consumption as well as the use of napkins and figurative porcelain to create bombastic table displays. This research has been supported by the Austrian-American Fulbright Commission, the Metropolitan Museum of Art, the Harvard Art Museums, and others. Her PhD dissertation examined food, fashion, and manners in early 20th-century Vienna, and she continues to work on modernist topics as a curator of a private art collection and as freelance lecturer at the Museum of Modern Art.
Ai Hisano is a PhD student in U.S. history at the University of Delaware. She is also a fellow at the Hagley Museum and Library, Wilmington, Delaware. Before joining the program at the University of Delaware in 2009, Ai received her BA (2004) and MA (2006) in American Studies at the University of Tokyo, Japan. She has published three journal articles about food marketing and the construction of taste in the twentieth-century United States. Ai is working on her dissertation that examines the color of food from a historical perspective.
Roger Horowitz is Director of the Center for the History of Business, Technology, and Society at the Hagley Library (www.Hagley.org/library) and executive director of the Business History Conference (www.thebhc.org). He has published widely on American food industries, including “NEGRO AND WHITE, UNITE AND FIGHT!” A Social History of Industrial Unionism in Meatpacking, 1930–1990 (1997), PUTTING MEAT ON THE AMERICAN TABLE (2006), and a collection edited with Warren Belasco, FOOD CHAINS (2009). Media interviews include appearances on public radio and the History Channel; his current favorite is discussing how to create rotten sausage on the BBC documentary, Filthy Cities. Currently he is writing a book for Columbia University Press entitled, KOSHER USA: A journey through its history.
Priscilla Mary Isin
Priscilla Mary Isin was born in England in 1951 and has lived in Turkey since 1973. She has been researching and writing about the history of Turkish cuisine since 1983. Her publications include a transcription of an Ottoman recipe book Aşçıbaşı (1998), A King’s Confectioner in the Orient (2003), an encyclopedic dictionary of historical Turkish culinary terms Osmanlı Mutfak Sözlüğü (2010), and Sherbet and Spice, a history of Turkish sweets and desserts (2013).
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 latest book about olive oil, Virgin Territory, is scheduled to be published by Houghton Mifflin, January 2015. 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 has developed and runs AmorOlio, week-long seminars in Italy on the culture and cuisine of olive oil — the next two programs will take place in Puglia in October and November 2014. She also works with the media program at the Culinary Institute of America developing videos about food in many parts of the Mediterranean and she is working on a book about pasta, The Four Seasons of Pasta, with her daughter, Sara Jenkins, to be published by Viking/Penguin late next year.
Elizabeth Jones-Minsinger is a PhD student in American history in the University of Delaware’s Program in American Civilization. Prior to her doctoral work, Elizabeth received her BA in history from Wesleyan University (2005) and her MA from the Winterthur Program in American Material Culture at the University of Delaware (2009). Her dissertation explores the work of social reproduction performed by women in early America, particularly through shopping, mending, and cooking. Recently, she co-chaired the Eleventh Annual Material Culture Symposium for Emerging Scholars at the University of Delaware.
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
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 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.
Jin Kyung Kim
Jin Kyung Kim is a cook and an independent scholar. She has a MA in Gastronomy and writes about Korean food and culture. Her paper on ‘wrapped and stuffed’ foods of Korea was published in Proceedings of the Oxford Symposium on Food and Cookery 2012, and she presented regional food of Jeju Island of Korea at the 3rd Regional food conference in Australia last year. As a graduate of NGI (The Natural Gourmet Institution) and she cooks health-supportive cuisine as well as Korean and Asian food. She worked as a food stylist and was a guest chef presenting medicinal foods on Korean TV. She is currently in search of her next big project in culinary world.
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.
Deborah Krasner is a Vermont-based food and design writer, independent kitchen design consultant, and culinary vacation host. She is the award-winning (the James Beard Award and the IACP Award) author of seven books.
Sheldon Krimsky is Lenore Stern Professor of Humanities and Social Science, in the department of Urban and Environmental Policy & Planning in the School of Arts and Sciences and Adjunct Professor in Public Health and Community Medicine in the School of Medicine at Tufts University. During 2012-14 he is the Carol Zicklin Professor of Philosophy at Brooklyn College. He received his bachelors and masters degrees in physics from Brooklyn College, CUNY and Purdue University respectively, and a masters and doctorate in philosophy at Boston University. He has published about 200 paper and reviews and is the author, co-author and co-editor of 12 books: including: Genetic Alchemy: The Social History of the Recombinant DNA Controversy (MIT Press) 1982, Biotechnics and Society: The Rise of Industrial Genetics (Praeger) 1991, Hormonal Chaos: The Scientific and Social Origins of the Environmental Endocrine Hypothesis (Johns Hopkins Univ. Press, 2000), Science in the Private Interest: Has the lure of profits corrupted biomedical research? (Rowman & Littlefield Pub.) 2003; Environmental Hazards: Communicating Risks as a Social Process (Auburn House) 1988 and Agricultural Biotechnology and the Environment: Science, Policy and Social Values (Univ. of Illinois Press.) 1996.
Allison Lakomski is a PhD Candidate in Cultural Studies at George Mason University in Fairfax, VA, where she has also taught courses in Gender Studies and Cultural Studies. Her dissertation considers the current state of American consumerism and the rise of Whole Foods Market. She is currently a media coordinator at People for the Ethical Treatment for Animals.
Catherine Lambrecht is a founder with Bruce Kraig of the Greater Midwest Foodways Alliance. Program chair of Chicago Foodways Roundtable of the Culinary Historians of Chicago. A founder and lead moderator of LTHForum.com. a Chicago based culinary chat site. Ex-presidents of both the Illinois Mycological Society and the Highland Park Historical Society. She is also proud to have been a Master Gardener, a Master Food Preserver and Vice Chair of the Advisory Council for the University of Illinois Extension at Grayslake, as well as a Vice President of the Lake County Extension Foundation.
Bonnie Tandy Leblang
Bonnie Tandy Leblang is an award-winning food writer, blogger, internationally syndicated columnist, consultant, culinary talent agent and professional speaker. This seasoned food writer blogs weekly on Bite of the Best®, a site featuring outstanding products, a weekly e-NewsBite, restaurant reviews and more. Bonnie was an internationally syndicated newspaper columnist for a quarter century. She retired in 2012 from her column Supermarket Sampler with Universal Press Syndicate in 2012. She also penned “Express Lane Cooking®,” the world’s first daily syndicated food column. She is a supermarket product contributor to Better Homes & Gardens special interest publications. She has co-authored six cookbooks and been a columnist in Fitness, Lamaze Family, Parents, Caring Today and House Beautiful magazines. Her work has appeared in many other publications including Associated Press, American Health, Cooks, Connecticut, Family Circle, Los Angeles Times, McCall’s, Parade, Professional Speaker, TV Guide, Woman’s Day, Working Mother, Yankee, and The New York Times. She is a registered dietitian, has a masters degree and additional post-graduate studies in food science and nutrition.
Alexandra Leaf is a well-respected culinary historian, cookbook author and culinary educator with a specialty in fine chocolate. Her publications include The Impressionists’ Table: Recipes and Gastronomy of 19th Century France and Van Gogh’s Table at the Auberge Ravoux (IACP winner). Van Gogh’s Table has been translated into French and Korean. Alexandra has written for Saveur, Gastronomica, Country Living and The Philadelphia Daily News. Alexandra and her work have been featured on CNN and NPR and in The New York Times, The Boston Globe, The NY Observer, Vogue Magazine, and The Wall Street Journal. She is a member of Les Dames d’Escoffier International and is former chair of Culinary Historians of New York. Alexandra holds a Master’s degree in Comparative Literature from New York University. She is the recipient of both a Soros Foundation Fellowship and a Sony Teaching Fellowship, In 2002 she was cited for her outstanding contribution to the James Beard Foundation. Alexandra has lectured before such diverse organizations as The Oxford Symposium on Food and Cookery, The Getty Museum of Art, The Art Institute of Chicago, Sotheby’s Institute of Art, The Boston MFA and the Houston Museum of Fine Art. In 1996, Leaf pioneered the teaching of culinary history at The New School University and spearheaded a program that is thriving today. Alexandra is fluent in both French and Italian. Alexandra has guest lectured at New York City Technical College’s Culinary Arts Program, at the International Culinary Center (formerly FCI) and has been a recreational instructor at the Institute for Culinary Education since 2001. Alexandra is the owner of Chocolate Tours of New York City, Inc. www.chocolatetoursnyc.com a food tour company specializing in artisanally made chocolate and confections. She is a frequent guest moderator at the 92nd St Y and the producer/host of the Y’s annual Chocolate Fest NYC. Alexandra is currently at work on the chocolate and cupcake entries for the forthcoming Oxford Companion to American Sweets. From Jacques Pepin to Julia Child, Mario Batali, Padma Lakshmi, Danny Meyer, Marco Pierre White, Anthony Bourdain, and Pierre Gagnaire, Alexandra has worked with today’s most distinguished culinary talent.
Carla Lesh is an independent scholar with a Ph.D. in American history from the State University of New York at Albany. Her background is in public history and digital collections with a particular interest in the unique concerns and common aims of Black, Native and White women in the early automotive era. Today’s presentation: “What to Take on the Tour: Food Preparation Tools for Early Auto Excursions” is part of her ongoing research into the experiences of early motorists.
Jane Levi is Chair of the Sophie Coe Prize Trust and a Trustee of the Oxford Symposium on Food & Cookery (UK). She recently returned to academia after a career in the back-rooms of the financial services industry, which she had survived through diving into food history, inspired by her friend and mentor Alan Davidson. She is currently completing her PhD at King’s College London, investigating the role of food in utopian thinking and intentional communities from the early modern period to the present. She completed her MA in Gastronomy at Adelaide University in 2007, with a dissertation on space food as an aspect of cultural identity. Besides working on The Oxford Companion to Food – notably compiling the bibliography – she’s published academic work on space food and other food-related topics in publications from MIT’s Alphabet City to Gastronomica. She continues support her food research by teaching in the Politics Department at Birkbeck, University of London (“Food, Politics & Society”), and occasionally working as a consultant in the City of London. See silphiumfood.com
Jordyn Lexton is an eater, a thinker and a doer. After teaching English on Riker’s Island for three years and witnessing the traumatic effects of adult jail on youth, Jordyn came up with the concept of Drive Change in 2012 and has spent the past 18 months bringing her dream to life by working in the NYC food sector and NYC reentry/criminal justice field. Jordyn holds a BA in English from Wesleyan University and a MA in Teaching from Pace University.
Anne Marie Lodholz
Anne Marie Lodholz has a masters in Modern European History and is currently writing a history of St. Louis through the lenses of food, community, and the local environment. She teaches history full time at St. Louis University High School and enjoys creating tactile, interactive lessons that teach history through food and the garden. As chair of the Sustainability Committee at SLUH, she is working towards developing the high school’s sustainable initiatives involving community gardens, outdoor classrooms, and possibly even an outdoor kitchen!
Maria-Aparecida Lopes is an Associate Professor at California State University, Fresno. She has published several articles about Latin American history in peer-reviewed journals in Brazil, Mexico, and the United States. Her research interests include topics such as: livestock trade between Mexico and the United States, the creation and evolution of urban centers in South America, and meat provisioning in Rio de Janeiro and Mexico City.
Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is currently director of baking programs at the Institute of Culinary Education. The author of BREAD and 10 other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. Visit Nick’s website at www.nickmalgieri.com.
Anne E. McBride
Anne E. McBride regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and, with famed pastry chef François Payard, Chocolate Epiphany and Bite Size. She is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. At New York University, where she is pursuing a Ph.D. in food studies, she is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2400 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, she is a board member of The James Beard Foundation Awards, The Culinary Trust, and the Association for the Study of Food and Society, was a two-term board member of the New York Women’s Culinary Alliance, and is a judge for the James Beard Cookbook Awards.
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.
Diana Mincyte is an Assistant Professor of Social Science at New York City College of Technology of City University of New York (CUNY). She holds a Ph.D. in sociology. Her research examines environmental and justice dimensions of agro-food systems in Europe, particularly in post-socialist eastern Europe, and the United States. Her current project explores questions of sovereignty, gender, and poverty in relation to raw milk consumption and production. Her work was published in Agriculture and Human Values, Sociologia Ruralis, Environment and Planning D, Slavic Review, among other journals, and a number of edited volumes.
Max Minkoff is an entrepreneur, software developer, food enthusiast, and co-founder of Cookulus, makers of The Ultimate Cookie apps.
Richard Miscovich is an Associate Professor at Johnson & Wales University in Providence, Rhode Island where he teaches artisan bread baking to culinary students. He is also a regular presenter to home and professional bakers at classes and conferences around the country. Miscovich served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011 and delivered the keynote address at the 2013 Kneading Conference. Richard contributed to The King Arthur Flour Baker’s Companion, winner of the 2004 James Beard Foundation KitchenAid Cookbook of the Year and is the author of From The Wood-Fired Oven, published by Chelsea Green Publishing.
An innovator at heart, Chef John Mooney developed 4 years ago a new kind of restaurant Bell Book & Candle featuring New York’s first rooftop vertical farm dubbed the “Garden of Earthly Delights” where they have harvested a wide variety of produce ranging from heirloom tomatoes to exotic red okra. In 2011, John earned the Sustainability Award from Star Chefs. Building on this success, Chef John Mooney has just opened at Union Market in Washington DC a more expanded rooftop farm and new restaurant called Bidwell whose focus and mantra is “responsibly sourced”. John will share his thoughts on farming, menu development, and sourcing.
Mary Murphy teaches courses in the history of American food, American women’s history, and the history of the American West at Montana State University where she is a Letters & Science Distinguished Professor. She is working on a book on food and gender in the northern borderlands of the North American West. Among her books are Hope in Hard Times: New Deal Photographs of Montana, 1936-1942 and Mining Cultures: Men, Women, and Leisure in Butte, 1914-41.
Justin Nordstrom is an Associate Professor of History at Penn State Hazleton, where he teaches courses in US History, World History, and an honors seminar on American intentional communities and speculative fiction. He has authored several articles on American utopianism in the nineteenth and twentieth centuries, focusing on the works of Edward Bellamy. Nordstrom’s research also focuses on American religious history, the World Parliament of Religions, American Jewish writing, and interreligious hostility. His book Danger on the Doorstep: Anti-Catholicism and American Print Culture in the Progressive Era was recently published by the University of Notre Dame Press. Nordstrom’s interest in foodways emerges from his work on religion and utopianism, specifically the idealized images of American food consumption and conservation during World War I and the postwar era.
Zachary Nowak is a graduate student in the doctoral program for American Studies at Harvard University and Associate Director for the Food Studies Program at the Umbra Institute, in the central Italian city of Perugia.
Phyllis Odessey is Director of Horticulture for Randall’s Island Park Alliance. She was a visiting artist at the American Academy in Rome in 2013. In 2012, she received a Professional Development Grant from Chanticleer Garden to study designed ecosystems with James Hitchmough at the University of Sheffield. In 2011, she received a grant from the Royal Oak Foundation to study sustainable gardening techniques in the UK. She is the author of What The English Don’t Know About Gardening and co-author of Garden Projects: Randall’s Island Park. Phyllis has a residential garden business in Marlboro, Vermont. For more information about Phyllis go to www.phyllisodessey.com.
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 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.
Marc Oshima is the Chief Marketing Officer with AeroFarms, a leader in vertical farming with patented technology to grow locally indoors, all year round using aeroponics, LED lights, and a reusable growing medium. Marc has an extensive background in brand management and retail where he headed up previously marketing for The Food Emporium and Citarella Gourmet Markets. Marc will share details on one of AeroFarms partner farms that has been growing for the last 4 years at Philip’s Academy Charter School in Newark, NJ.
Banu Özden is a graduate of The Koc School in Istanbul (1996) (V.K.V. Koç Özel Lisesi) and Clark University in Worcester, MA (2001). Upon graduation, she started her career at Bertucci’s Brick Oven Ristorante in Boston, MA where she worked as kitchen manager. She returned to Turkey in 2007 and started working at Istanbul Culinary Institute (IstCI) as Director of Educational Programs. At IstCI, she established the curriculum for the professional and amateur culinary programs. She also represented Turkey in Belgium during the “Week of Taste – Turkey” event, where she demonstrated various Turkish recipes.Currently she is the Project Executive of the Turkish Cultural Foundation’s Culinary Arts Center in Istanbul, Turkey. The Culinary Arts Center was established to conduct research on Turkish culinary culture, past and present, record foods and food-related traditions. Ms. Özden participated in various international forums on cuisine, most recently the Oxford Symposium on Food and Cookery. She has also published articles in local Turkish food magazines. Ms.Özden is fluent in Turkish and English.
Marcia Levin Pelchat
Marcia Levin Pelchat’s major research interest is the development and modification of food and beverage preferences in humans. Recent investigations focus on brain mechanisms and learning mechanisms for food cravings, and on the distinction between craving and addiction. Other research interests include ameliorating rejection of novel foods, taste genetics, food preferences in the elderly, and adult picky eating. Dr. Pelchat is an Associate Member at the Monell Chemical Senses Center, an independent nonprofit institute for basic research on the chemical senses and nutrition in Philadelphia. She is a University Scholar and a Phi Beta Kappa, Suma cum Laude graduate of the University of Pennsylvaniain Nutritional Psychology. She also received her Ph.D. from Penn’s Department of Psychology where she was a Fellow of the Institute ofNeurological Sciences. She is on the editorial board of the journal, Appetite and is an Honorary Professor of Gastronomy at the Restaurant School in Philadelphia.
Susan McLellan Plaisted
Susan McLellan Plaisted MS RD CSP LDN, is the Proprietress of Heart to Hearth Cookery, a food history business based in Bucks County, Pennsylvania. Focusing on experimental archaeology of food, techniques and processes, she offers demonstrations of 17th century through 19th century Colonial American and European cooking methods, practices, and receipts (recipes), as well as pre-European-contact and post-European-contact Native American foodways. She is a founding member, Past President, and past newsletter editor of the Historic Foodways Society of the Delaware Valley, a member of Culinary Historians of New York, Culinary Historians of Washington DC, and Past Masters in Early American Domestic Arts. In addition, she is a member of the Food History Committee of both ALHFAM (Association of Living History Farms and Museums) and IACP (International Association of Culinary Professionals). She is also a Board Certified Pediatric Dietitian.
Charles Perry is a former rock and roll journalist (staff writer at Rolling Stone in the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the Oxford Companion to Food, a two-term trustee of the Oxford Symposium on Food and Cookery and president and co-founder of the Culinary Historians of Southern California.
Maricel E. Presilla
Culinary historian and James Beard award-winning chef and author Maricel E. Presilla, specializes in the cuisines of Latin America and Spain and has done considerable research on agriculture, with special emphasis on tropical crops, cacao and vanilla agriculture, and chocolate production. She holds a Ph.D. in medieval Spanish history from New York University where she also received formal training in cultural anthropology. Presilla has written The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes for Ten Speed Press (2001 with a lavishly illustrated revised edition in 2009) and Gran Cocina Latina: The Food of Latin America (W.W. Norton, 2012), a cookbook that explores the cuisines of twenty Latin American countries. Gran Cocina Latina was selected as Cookbook of the Year by the James Beard Foundation and as Best General cookbook by the International Association of Culinary Professionals (IACP) in 2013. She has also written three illustrated books for Henry Holt that explore the indigenous cultures and cuisines of Latin America. Presilla is the president of Gran Cacao, a Latin American food marketing company specializing in cacao educational programs and tastings, chocolate research, and heirloom cacoa bean trade. She has worked as a product development and marketing consultant for several food companies such as Chocolates El Rey, C.A. from Venezuela, which she helped introduce to the American market in 1995. She is a board members of the Fine Chocolate Industry Association, a founding member and a trustee of Direct Cacao, and the Americas Partner of the International Chocolate Awards, the largest and most comprehensive chocolate contest in the world. Presilla is the co-owner and chef of Zafra, a pan-Latin restaurant, and Cucharamama, a South American restaurant, both in Hoboken, New Jersey. In May 2012, she won the award as Outstanding Best-Chef in the Mid-Atlantic region for Cucharamama. She is also the first Latin American woman to have been invited as a guest chef to the White House. Three years ago she opened Ultramarinos, a food store, bakery, and cooking atelier in Hoboken, NJ specializing in Latin American and Spanish foods and ingredients, fine chocolates, and Blue Cacao, her own truffle line. She divides her time between her New Jersey restaurants, Miami, and Latin America.
Jade Proulx is a Food Engineering Masters student at Cornell University. Her current work consists in the development of Pulsed Light based treatments as a novel non-thermal strategy for microbial control on cheese surface. She holds a Bachelor’s degree in Food Chemistry from McGill University, and was awarded numerous prizes for academic excellence in the field of Food Science including the Canadian Institute of Food Science and Technology Prize. She has been involved in several food-related entrepreneurial projects such as co-founding an exclusive restaurant recommendation app, www.atl.us, organizing a Gastronomy & Science symposium, and participating to food product development competitions. Her interests and work tend to lie at the interface between technology, food, sustainability, and entrepreneurship.
Deanna Pucciarelli, PhD. is the Program Director of the Hospitality and Food Management Program and Assistant Professor, in the Department of Family and Consumer Sciences, Ball State University, Muncie, IN. Dr. Pucciarelli’s research projects include investigating environmental determinants to human food consumption patterns. Some of the variables that impact food intake: cultural, familial, local and national food policies, psychological, socio-economical level have been the focus of her research program. Another area of investigative interest is food history. A recent research project examined historic documents such as diaries, newspapers, rare cookbooks as part of tracing the medicinal use of chocolate over a two-hundred year span. Dr. Pucciarelli teaches a course on food and culture and food, agriculture and nutrition policies with an emphasis on understanding the relationships between food consumption and socio-political trends. She has published book chapters and peer reviewed journal articles with an emphasis on food and culture.
Jonathan Rees is Professor of History at Colorado State University - Pueblo. He is the author of Refrigeration Nation: A History of Ice, Appliances and Enterprise in America (The Johns Hopkins University Press, 2014). He is currently working on a biography of the pure food crusader Harvey W. Wiley.
Dr. Joe Regenstein is a Professor of Food Science in the Dept. of Food Science at Cornell University, an Adjunct Professor in the Dept. of Population Medicine and Diagnostic Sciences in the College of Veterinary Medicine, and a member of the Program of Jewish Studies in the College of Arts and Sciences. He heads the Cornell Kosher and Halal Food Initiative and is an Adjunct Professor of Food Science at Kansas State University, teaching his kosher and halal course by distance learning. In 2014 he became a Distinguished Foreign Expert and Visiting Professor at Jiangnan University in Wuxi, China. Both his Bachelor of Arts in Chemistry and his Masters of Science in Dairy Chemistry are from Cornell. He received a Ph.D. in Biophysics (Muscle Contraction) from Brandeis University in 1973. Dr. Regenstein had sabbaticals at the Torry Research Station in Aberdeen, Scotland and served as the Institute of Food Technologist’s (IFT) first Congressional Science Fellow in Washington, Professor Regenstein’s research work has focused on meat protein functionality; shelf-life extension of fresh and frozen fish; product development with underutilized fish; and by-product recovery from poultry and fish processing wastes, especially fish gelatin. In collaboration with his wife Carrie, he wrote Food Protein Chemistry, An Introduction for Food Scientists and An Introduction to Fish Technology. Dr. Regenstein currently teaches: Kosher and Halal Food Regulations; Introduction to Animal Welfare (Animal Science Dept.); Chef’s Chemistry and a Good Meal: A Window into Diversity. Dr. Regenstein was an IFT Aquatic Food Products Division’s Lecturer and its newsletter editor for over 25 years and is now a fellow of the Institute. Dr. Regenstein is currently a member of the Food Marketing Institute (FMI) Animal Welfare Technical Committee and the American Veterinary Medicine Association’s Humane Slaughter Panel. Dr. Regenstein is a member of the American Chemical Society, the Atlantic Fisheries Technological Conference, the American Meat Science Association, IFT, the Poultry Science Association, and the Association of Orthodox Jewish Scientists (although he, himself, is not Orthodox). Dr. Regenstein is the co-editor of Food Bioscience, the first English peer-reviewed food science journal originating in China.
Samantha Rose is founder and CEO of GIR, a NY-based product design firm. Founded with a focus on creating “Gear that Gets It Right,” GIR's mission is to apply intelligent design to everyday products and experiences, and then bring those ideas to life. GIR's flagship products, the GIR Spatulas, launched on Kickstarter in 2012 and 2013. They continue to earn reviews for their unique design and functionality from publications like Food & Wine, Saveur, and TheKitchn, who have credited GIR with having the guts to redesign and improve upon one of the most common kitchen utensils in the marketplace. Prior to launching GIR, Samantha was Director of Marketing at Cartwheel and later at Picture Marketing. She graduated Yale University in 2007, with a degree in English Literature and a creative writing concentration in poetry. She loves to cook, race her bike, fix things, and make funny faces at her husband and son.
Elise Rosenberg is a co-owner of Colonie and Gran Electrica in Brooklyn, NY. In February 2011, after seven years managing the AvroKO–owned and –designed PUBLIC restaurant in downtown Manhattan, Elise and her partners Tamer Hamawi and Emelie Kihlstrom opened Colonie, a seasonal American restaurant in Brooklyn Heights. In March 2012, the team opened Gran Electrica, an authentic Mexican restaurant focused on sustainable, greenmarket products and fresh, inventive cocktails. Gran Electrica has received the Time Out New York award for Best New Mexican for 2013, and the Bib Gourmand award from the Michelin Guide for 2013 and 2014. Elise holds a bachelor’s degree from Northwestern University. She has completed the Introductory Sommelier Course with the Court of Master Sommeliers, the Viticulture & Vinification Course with the American Sommelier Association, and the Intermediate Certificate Course with the Wine and Spirits Education Trust at the International Wine Center.
William Rubel is a writer living in Santa Cruz. He is the author of The Magic of Fire: Hearth Cooking: One Hundred Recipes for Fireplace and Campfire and Bread, a global history. He is now writing a history of bread for UC Press. William writes on traditional food ways and for Mother Earth News. His most recent article was on distilling alcohol at home. A longtime mushroom collector, William’s article in Economic Botany on the historic esculent uses of, Amantia muscaria, the red mushroom with white dots so often represented in children’s books and cartoons, has inspired a reappraisal of that mushrooms edibility. William is the founder and co-editor of Stone Soup, the magazine by children.
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 and subsequent 2013 Roger Smith 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.
Barbara Santich is an internationally renowned food historian and food writer. Since 2001 she has taught food history and culture at the University of Adelaide, and in 2007 introduced courses in food writing. In 2013 she edited Dining Alone: Stories from the Table for One, a collection of short stories written by food writing students over several years. Barbara’s research and writing explore the role of food in history and culture, from medieval Mediterranean Europe to contemporary Australia. Her latest book, Bold Palates: Australia’s Gastronomic Heritage (Wakefield Press, 2012), shortlisted in the non-fiction category of the 2013 Prime Minister’s Literary Awards, tells the stories behind the foods and recipes, the ways of cooking and eating, that represent characteristic Australian responses to unique Australian situations. She has contributed to a wide range of scholarly and popular publications, including the New York Times.
Andrew Schloss is the author of twenty cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, both co-authored with David Joachim. His latest books, Cooking Slow (a notable book in NYT), and Homemade Liqueurs and Infused Spirits were published this fall. He is one of the creators of Cookulus, the first interactive cookbook app, and he manufacturers Chef Salt, a seasoning blend of unrefined artisan salts. He has appeared on Good Morning America and Emeril Live! as well as local television and radio throughout the country, as an author and spokesperson. He is a well-known culinary instructor and was nominated for “Cooking Teacher of the Year” by the International Association of Culinary Professionals in 2005. For updates visit: www.schlosscooks.com.
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.
EunYoung Sebazco is an award-winning, multi-cultural and multi-lingual licensed landscape architect in Korea and Japan who has managed and developed public, private and commercial gardens. She obtained a horticulture degree from the New York Botanical Garden’s School of Professional Horticulture. Gaining education and experiences in horticulture has allowed her to combine both science and design in her work. Also, her career path has channeled to exploring the urban farming and sustainability programs. She currently works at Randall’s Island Park Alliance as Horticulture Manager.
Jessica Sennett is a freelance cheese maker, cheesemonger, and educator. Her background is a mix of cheese making apprenticeships, creative cheese retail positions, and food event coordination. Her journey began at the Cowgirl Creamery Retail store in San Francisco. This inspiration led her to apprentice in France and Southeastern Washington. Her main passion lies in connecting the urban climate to the empowering processes of food and agriculture production. She has worked as a Cave Manager for Formaggio Kitchen in Massachusetts renovating and maintaining optimum cheese storage conditions. Her last local collaborations have been developing the education department at the new Manhattan location of Bedford Cheese Shop, building the cheese making curriculum at 3rd Ward, and teaching at The Natural Gourmet Institute.
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. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986). She is also the author of Something from the Oven: Revinventing Dinner in 1950s America (2004), and Julia Child (2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. She was a 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. Her free-lance articles have appeared in many publications, and she is a frequent speaker on culinary history.
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 and subsequent 2013 Roger Smith 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.
Andrew F. Smith
Andrew F. Smith has taught food studies courses at the New School since 1995. He is the author or editor of twenty-five books, including his most recent works, including Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press, 2012), the Oxford Encyclopedia on Food and Drink in America (Oxford University Press, 2013) and the soon to be released New York: A Food Biography (AltaMira). He serves as the editor for the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. 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. Over the past four decades, he has presented keynote speeches and presentations at dozens of conferences, seminars, and meetings. For more about him, visit his website: www.andrewfsmith.com
Kendra Smith-Howard is assistant professor of history at University at Albany (SUNY). A historian of the twentieth-century United States, she teaches courses about environmental history, and the histories of public health, agriculture, and consumer culture. Her recent book, Pure and Modern Milk: an Environmental History (Oxford University Press, 2013), tells the history of a seemingly-simple food — milk, the farms from which it comes, and the products made from it. She holds a BA in American studies from Saint Olaf College, and a MA and PhD from University of Wisconsin-Madison.
Gretchen Sneegas is currently a Masters of Food Studies student at the Falk School of Sustainability at Chatham University. She will be presenting on her thesis, “A Heated Debate: A Q methodological analysis of raw milk, regulation, and risk” at the 2014 Association for the Study of Food and Society Conference in Burlington, VT. In Fall 2015, Sneegas will join the University of Georgia as a doctoral student in Geography, where she will continue her research on risk perception, raw milk, and the regulatory landscape.
As the Chocolate History Research Director for Mars Chocolate North America, Rodney Snyder is using chocolate’s enticing flavor and aroma to educate people about its fascinating journey throughout human history and culture. To help educate the public about the history of the Americas, Snyder guided the development of American Heritage Chocolate™, a historic chocolate based on recipes from Colonial America, which allows people to taste and experience chocolate as it was enjoyed by our Founding Fathers. Snyder has demonstrated and lectured about the history of American chocolate making at historic venues such as Colonial Williamsburg, Mount Vernon, Monticello, the Smithsonian’s American History and National Museum of the American Indian, the National Archives, and the Old North Church in Boston. Snyder has been researching cocoa for Mars, Incorporated for more than 27 years. In his quest to locate the best tasting cocoa beans, Snyder has visited all of the major cocoa growing regions such as West Africa, South America, the Caribbean, and South Asia. Snyder has researched every aspect of the cocoa growing process, including three months on a research farm in Brazil and five weeks on a cocoa plantation in Malaysia learning how cocoa fermentation and drying techniques affect chocolate flavor. After having roasted every type of cocoa, Snyder can identify the origin of cocoa beans by their flavor and aroma. Snyder has visited 90 cocoa and chocolate factories in 23 countries and has seen chocolate produced in every scale and manner imaginable. Snyder is the author of From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacture, part of the chocolate history book Chocolate: Culture, Heritage, and History. His personal cocoa and chocolate book collection contains over 600 titles, with the earliest title dating back to 1693. Snyder is married to Maria V. Snyder, who incorporated cocoa and chocolate topics into her Science Fantasy novel Poison Study.
Nick Storrs, Randall’s Island Park Alliance’s Urban Farm Manager, grew up on a small farm in New Hampshire. After receiving a B.A. from McGill University he worked in Brazil and Bolivia growing vegetables and coffee, and later apprenticed at the Last Resort Farm in northern Vermont, producing vegetables for local markets and grocery stores. Since moving to New York City he has worked as a gardener for the Central Park Conservancy and continued his education through the New York Botanical Garden. He is a contributor to the Five Borough Farm Project, an initiative of the Design Trust for Public Space, as well as to research conducted by the Northeast Rice Association in conjunction with Cornell University. Currently, he leads RIPA’s edible education initiative, provides consultation to GrowNYC’s School Mini-Grant Program, and participates in the Slow Tools Initiative, imparting his passion for healthy food to NYC students while encouraging them to take an active part in their own landscape and health.
Richard Sutch is a retired professor of economics and history. He taught at the University of California for forty-two years, thirty-one years at the Berkeley campus and eleven at the Riverside campus in southern California. He currently lives the San Francisco Bay area and is a Research Scholar at UC Berkeley and a Research Associate of the National Bureau of Economic Research. His specialty is American economic history. He has made many contributions to the academic literature on such topics as the economics of slavery, the economic consequences of emancipation, the impact of mass migration in the late nineteenth and early twentieth centuries, the evolution of American job markets, the decline of fertility, and the history of insurance. He is one of the general editors of the five volume Historical Statistics of the United States (Cambridge University Press). He has served as the President of the American Economic History Association and more recently as the President of the International Economic History Association. His current project is a book on the history of consumption (and saving).
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.
Jamie Tiampo is founder and president of SeeFood Media and is a leading expert in food media. Formerly a successful technology executive at IBM, Jamie’s love of all things digital, together with his keen aesthetic and culinary chops, has resulted in his passion for food media productions. A classically trained chef, Jamie is the creator, producer and host of eatTV.com, a James Beard Award winning food video magazine. Jamie produces food-focused branded entertainment and advertising for clients such as Unilever, Turner Broadcasting, Condé Nast, and Pfizer, and photographed top-selling cookbooks such as Sara Moulton’s Everyday Dinners (Simon & Schuster), and Soaked, Slathered & Seasoned (John Wiley & Sons). He teaches courses on food video production, online video trends, and food photography & styling. Jamie founded SeeFood Media studios after discovering a lack of locations dedicated to food-focused media productions in New York City. Jamie is active in the food community, serving as a two-term elected member of the Board of the International Association of Culinary Professionals (IACP), and sits on the Industry Advisory Board of the Food and Finance High School in NYC. Watch the location reel at www.seefoodmedia.com/location. Before his tenure in the wide world of food, Jamie was a cofounder of Cyanea Systems Corp, a software firm which was acquired by IBM. After traveling the world and training their global sales force, he decided to follow his nose and pursue his lifelong passion for food. Jamie holds a Grand Diplome in Classic Culinary Arts from the French Culinary Institute. He also holds a Master’s degree in Food Studies from New York University, a Restaurant Management Diploma from the Institute for Culinary Education, and a Bachelor of Science in International Marketing and Technology from Washington University in Saint Louis. He is an investor in dell’anima and L’artusi restaurants in New York, and a partner at Top Round Roast Beef in Los Angeles. In his spare time, Jamie scours the globe in search of exotic salt and torments his dog, Chewbarka.
Annette Tomei is a food and beverage educator and consultant based in Brooklyn, New York. She is the Director of Culinary Operations and a Contributing Editor for Life of Reiley Independent Publications, as well as the founder of VinEducation, where she designs educational programs for clients in the food and beverage industry, as well as public and private classes and events. Annette holds a Masters of Arts in Gastronomy from the University of Adelaide, a Grand Diplome in Culinary Arts from the French Culinary Institute, and an International Spirits certification from the Wine and Spirits Education Trust. She is the co-author of Culinary Careers for Dummies and Chile Aphrodisia.
Katherine Leonard Turner
Dr. Katherine Leonard Turner studies working-class life in the late nineteenth and early twentieth centuries. Her book, How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century, is published by University of California Press as part of the California Studies in Food and Culture series. She teaches U.S. history at Rowan University and elsewhere in the Philadelphia area.
Ana Maria Ulloa
Ana Maria Ulloa is a PhD candidate in Anthropology at the New School, in New York City. She is currently conducting fieldwork at Monell Chemical Senses Center in Philadelphia. Her dissertation examines how flavor has become an object of study and application for different disciplines and practices (in science, industry, and gastronomy), and how the flavor experience (being ephemeral, emotional, and culturally charged) becomes communicable in experimental conditions by scientists and in creative and applied settings by flavor chemists (flavorists) and chefs.
Judith Weinraub is a writer, editor, and oral history interviewer. After 25 years as a reporter and section editor at The Washington Post, she was a W. K. Kellogg Food and Society Policy Fellow from 2007 to 2009. Her Voices From The Food Revolution: 27 People Who Changed The Way Americans Eat is housed at New York University’s Fales Library, and is also available online. She is the author of the Reaktion Press’s forthcoming The Global History of Salads.
Maya Weinstein recently received her MFA in Design and Technology from Parsons the New School and is currently working as a user experience designer for a tech company. While completing her graduate studies, Maya’s thesis work centered around the creation of Citizen Food Science, a series of instructable DIY kits that act as a way to visualize as well as interact with the food science behind industrialized ingredients. Maya has been featured in Bon Appetite, Fast Company, Forbes as well as numerous other blogs and online journals. You can see more of Maya's work on her website mayaweinstein.com and her Citizen Food Science initiative at http://diyhfcs.mayaweinstein.com/
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.
Hannah Weksler is a Ph.D. student in the History, Technology, and Society Department at the Georgia Institute of Technology. She received a bachelor of arts in both anthropology and history from the University of Georgia and a Masters of Science in History, Technology and Society from the Georgia Institute of Technology. Her areas of focus include the fields of American business and technology; food in the American and world economy, and modern American history. Her dissertation will be focusing on chicken farming in the early to mid twentieth century America, particularly the relationship between technology and regional development.
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.
Maya Weinstein recently received her MFA in Design and Technology from Parsons the New School and is currently working as a user experience designer for a techcompany. While completing her graduate studies, Maya’s thesis work centered around the creation of Citizen Food Science, a series of instructable DIY kits that act as a way to visualize as well as interact with the food science behind industrialized ingredients. Maya has been featured in Bon Appetite, Fast Company, Forbes as well as numerous other blogs and online journals. You can see more of Maya’s work on her website http://mayaweinstein.com and her Citizen Food Science initiative at http://diyhfcs.mayaweinstein.com/
Norman Weinstein, former musician and a native New Yorker, has spent the last 35 years communicating his love of good food and basic techniques through his teaching. He has been conducting Knife Skills classes since 1988, the last 18 years as chef-instructor at The Institute of Culinary Education in New York City and has given Knife Skills demonstrations and staff training seminars at many of the country’s leading schools, cookware and department store. His sold-out classes have been featured in all of the local newspapers and several national food magazines including Wine Spectator and Newsday. He has made many appearances on local radio and TV stations including several on the Food Network. His Knife Skills Seminar at the Phoenix IACP convention in 1999 received the highest possible rating from those who attended. He is the author of two books on Chinese cooking techniques and the best selling Mastering Knife Skills published by Stewart, Tabori and Chang in the Spring of ’08 and is still in print. Norman is an avid collector of cookbooks especially those dealing with Asian and early twentieth century American cooking. If there’s any money left he searches the antique stores and flea markets for interesting, old kitchen utensils. He lives in Brooklyn with his wife Chi Chi (Cherna) and several cats, all of whom love good home cooking.
Henry Richmond V. Young
Henry Richmond V. Young is a designer based in New York City with a transdisciplinary approach. With great interest in music, cuisine, and perfumery, his work grows to focus on experience and ephemera. Upon receiving a BFA in Product Design from Parsons the New School for Design, he continued to work with ceramicist and designer Jono Pandolfi. He was recognized as one of the best graduates globally when featured in Wallpaper Magazine’s Annual Graduate Directory (2014). He currently is the Assistant Designer at Michael Aram, Inc. while he simultaneously hopes to pursue design in the food and restaurant industry through personal projects.
Larissa Zhou is the food scientist at Modernist Cuisine, where she investigates unusual topics at the intersection of cooking and science. Previously, she helped develop and teach courses on the science of cooking at Harvard and UCLA. She is a co-inventor of Le Whif, a chocolate inhaler that once appeared on The Colbert Report. Larissa holds a B.S. in physics from Harvard University.
Sogoal Zolghadri is a painter of cookie and canvas. Carrying Southern California warmth in her first generation American heart, “Sogi” has most recently nested in the grime and glamour of Brooklyn, New York. Here, she mans her miniature confectionary “Sogi’s Honey Bakeshop,” which has so magically earned the likes of Martha Stewart Weddings, Free People, and Brit+Co.. Peep more of her cookie canvases and paintings at www.sogoalzolghadri.com.