Ken Albala is Professor of History and Director of Food Studies at the University of the Pacific. He has written and edited many books including academic monographs, popular food histories, cookbooks, edited collections, handbooks, readers, translations and encyclopedias. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. He is now working on a book about noodle soup.
Alyssa Connell holds a PhD in English from the University of Pennsylvania. She studies British literature of the long eighteenth century (1660-1800), specializing in travel writing, book history, cartography, and epistolary fiction. She has taught classes on periodical culture, Jane Austen, eighteenth-century travel narratives, British Romanticism, and nineteenth-century fugitive stories, as well as a monthly community literature seminar in Philadelphia. With Marissa Nicosia, she is the co-founder of Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen, a public history digital humanities project that curates transcribed and updated recipes from early modern English household manuscripts for an audience of food historians and culinary enthusiasts alike.
Nathalie Cooke: A “Cooke” by name, Nathalie is professor of English and History, and Fellow of (the wonderfully named) Institute for the Public Life of Art and Ideas or ‘IPLAI’ at McGill University in Montreal. She is founding editor of Cuizine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada (2008-; an online journal that reaches 12,000 readers annually in over 114 countries), editor of What’s to Eat? Entrées into Canadian Food History, which includes a terrific chapter on Thanksgiving turkey co-authored by Andy Smith (McGill-Queen’s University Press, 2009), co-editor of The Johnson Family Treasury, 1741-1848 (Rock’s Mills Press, 2015), and co-editor with Fiona Lucas of a recently completed 720-page manuscript — length being one hurdle of annotated facsimile print editions — of Catharine Parr Traill’s The Female Emigrant’s Guide, 1854.
Cara De Silva is a writer, award-winning journalist, independent scholar, lecturer on the topics of food and food history; culture; ethnicity; New York; and Venice. For over a decade, she was a writer for the American newspaper Newsday/New York Newsday, where her specialty was ethnic New York. While there she won First Prize for Food Feature Writing in the United States from the Association of Food Journalists. Among the features she produced was one involving a Holocaust manuscript with a singular story. After the appearance of the article, working as an independent scholar, she wrote the extensive introduction to, edited, and brought the book version to fruition. Called In Memory’s Kitchen: A Legacy from the Women of Terezin, it became one of the New York Times Book Review’s most noteworthy books of the year, and a New York Times and Publishers Weekly bestseller. A poignant “memoir” in food, this haunting work, consists in large part of painfully flawed recipes set down by starving women in a Czechoslovakian concentration camp. Through it, a largely unknown genre of Holocaust Literature, the “dream” cookbook, was brought to the attention of a startled world. Other work by Cara can be found in the forthcoming volumes Rumba Under Fire: The Arts of Survival from West Point to Delhi (Punctum Books, 2015). Savoring Gotham (Oxford, 2105), for which she was also advisory editor, and Eating Words: A Norton Anthology of Food Writing (W.W.Norton & Co, Inc, 2015). An article on the history of the sugar trade in Venice appears in the Oxford Companion to Sugar and Sweets (Oxford, 2014). She is also responsible for the extensive introduction to Gastropolis: New York at Table (Columbia University Press, 2008). Cara is a contributor to many other books, too. Articles have appeared in the New York Times, the Washington Post, newspapers across the United States, and magazines such as Gastronomica and Saveur. Beyond writing, editing, and research, which are ongoing, Cara is both an academic and a professional speaker. A frequent presenter at conferences and seminars, she has spoken at Drew University; Oxford; the University of Wisconsin; Ca’Foscari, the University of Venice; Boston University; New York University; the United States Holocaust Memorial Museum; and the Museum of Jewish Heritage. Her current project is a book on 16th century Venice. Focus on the topic of “War and the Food of Dreams” continues. She also sits on the board of The Gypsy Lore Society, an international association for Gypsy and Traveler Studies.
Ellie (Elizabeth Carlson) has been cooking since she needed a stepstool to reach the counter, learning real home-cooking from both grandmothers. By formal training, she is a Museum Curator currently serving as Curator of Costume for the Winnetka Historical Society. She is also an actress who creates and performs compelling historical characters and teaches Historic Cooking classes in costume with period recipes and tools, www.elliepresents.com. Ellie has a B.A. with honors from Roosevelt University where renowned food historian Dr. Bruce Kraig was her major professor; and a Masters of Historical Administration and Museum Studies from the University of Kansas. She completed her professional internship at the Smithsonian’s National Museum of American History. Ellie is the lead on everything sweet or baked at Sweet Symphonie Custom Catering. She likes to say that she is the Sweet Side of Sweet Symphonie. Her partner, Mark Howe says, “If it has flour or sugar in it, ask Ellie.” Ellie loves food and food history and if she doesn’t know how they did it then, she will find out. When the time machine is invented, don’t look for Ellie, she’ll be the first one on it. Ellie and Mark are pleased to announce the publication of their first cookbook. Mrs Eaton Presents Cooking Hints & Highlights/Sweet Symphonie Custom Catering Presents Highnotes. This is a two-sided, historic and modern cookbook experience. Ellie is currently working on a chapter for Food City: An Encyclopedia of Chicago Food and Food Culture, edited by Bruce Kraig, Colleen Sen and Carol Haddix. Her chapter is a finding aid for historic houses and collections which contain period room settings of kitchens, pantries and dining rooms; cookbook collections; cookbook manuscript collections; “church lady” or “fund raising” cookbooks; and opportunities to experience first-person interpretation of cooks and dining room service both domestic and public. It will be organized like a guidebook entry with brief descriptions and identifying symbols for what is contained at each site.
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. She is a contributor to the Cambridge World History of Food, and served as a senior editor and contributor to the Oxford Encyclopedia of Food and Drink in America. She is an advisor to Alexander Street Press for a large food studies digital project. She has been a monthly contributor to Zester Daily, http://zesterdaily.com/, a website devoted to articles on the culture of food and wine, and has chaired the Who’s Who selection committee for the James Beard Foundation.
Cathy Kaufman teaches in the Food Studies Departments at The New School and New York University, where she is also pursuing a long-overdue Master’s degree in Food & Culture. She is the President of the Culinary Historians of New York and a Trustee of the Oxford Symposium on Food and Cookery. She writes on a range of culinary topics from the ancient Roman antecedents of the Swiss Army knife to modernist cuisine. She has delivered papers at many venues and will be speaking at the upcoming Dublin Gastronomy Symposium. Most recently, she was Associate Editor of Savoring Gotham: A Food Lover’s Companion to New York City (OUP, 2015). Her favorite cookery manuscript is Apicius’s terse De re coquinaria, used extensively in her Cooking in Ancient Civilizations (2006).
Sarah Peters Kernan is a PhD Candidate in medieval history at The Ohio State University. Her dissertation, “‘For al them that delight in Cookery’: The Production and Use of Cookery Books in England and France, 1300–1600,” explores the mass communication shift from manuscript to print through the lens of cookbooks and also explore cookeries as technical literature, relationships between cookery and medicine, concepts of taste, and the roles of class and gender in these texts. Her research has been supported by several academic organizations, including the Medieval Academy of America. She was a 2014 Food Studies Fellow at the New York Public Library.
Bruce Kraig is Professor Emeritus in History at Roosevelt University in Chicago where he taught a wide variety of courses in history, archaeology/anthropology, and popular culture. He also taught culinary subjects at the culinary school of Kendall College, 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. He has written hundreds of articles on food in newspapers and journals. His books about cookery and culinary history include Mexican-American Plain Cooking, The Cuisines of Hidden Mexico, Hot Dog: A Global History, Man Bites Dog: Hot Dog Culture in America (2012), editor Cooking Plain: Illinois Style (2012), co-editor Street Food Around the World: An Encyclopedia of Food and Culture (2013), co-editor Food City: The Encyclopedia of Chicago Food (2016) and America’s Food (2016 he hopes). He is the editor of the “Heartland Foodways” book series for the University of Illinois Press. 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 he has addressed the Library of Congress on food history and one of his favorite topics, baseball history.
Thomas Lannon joined NYPL in 2004 as an archivist interested in American history, especially New York City history. He currently oversees curatorial and public service activities in Manuscripts, Archives, and Rare Books. Among his favorite acquisitions is the archive of DuVivier and Co., a New York City-based importer and distributor of wine and spirits founded in 1856. His outreach activities focus on expanding the use of NYPL’s unique and distinctive collections as well as building on the strengths of its Manuscripts Division. Thomas is active in the American Historical Association and has pursued courses at Rare Book School at the University of Virginia. He received an MLS from Pratt Institute and is currently completing an MA in American Studies at the Graduate Center of the City University of New York.
Rachel Laudan is author of Cuisine and Empire: Cooking in World History (University of California Press, 2013). Raised on an English farm, she received her Ph.D. in history and philosophy of science from University College London. After faculty positions at Carnegie-Mellon, Virginia Tech and the University of Hawaii, grants from Fulbright, NEH, and NSF, fellowships at the Davis Center, Princeton University, the Institute for Advanced Studies at Princeton, and MIT, she moved to Mexico and turned to food history. The Food of Paradise: Exploring Hawaii’s Culinary History (1996). She has twice won book awards from International Association of Culinary Professionals book awards, served as their Scholar-in-Residence, and been awarded the Sophie Coe Prize of the Oxford Symposium on Food and Cookery. In 2012 she moved to Austin, Texas.
Don Lindgren is an antiquarian bookseller specialized in printed and manuscript cookbooks and other works related to food and drink. With his wife Samantha, he owns Rabelais: Fine Books on Food & Drink, which was named “the best cookbook shop in America” by Bon Appétit Magazine and called “a national treasure of a cookbook store” by Eater. Don performs appraisals and institutional placement services for collections and archives related to food and drink. He is a Governor of the Antiquarian Booksellers’ Association of America, and a member of the International League Antiquarian Booksellers and the Ephemera Society of America.
Nick Malgieri is the author of 12 books about baking and has been the recipient of both James Beard and Julia Child cookbook awards. He recently made an initial donation of the majority of his cookbook collection to the University of Pennsylvania’s rare book and manuscript library as the nucleus of the Nick Malgieri Culinary Archive and Library.
Katherine A. McIver is Professor Emerita of Art History at the University of Alabama at Birmingham. She is the author of Women, Art, and Architecture in Northern Italy, 1520-1580: Negotiating Power (Ashgate, 2006 winner of a Society for the Study of Early Modern Women Book Award), the editor and contributor of Art and Music in the Early Modern Period (Ashgate, 2003) and of Wives, Widows, Mistresses, and Nuns in Early Modern Italy: Making the Invisible Visible through Art and Patronage (Ashgate, 2012). She is co-Editor and contributor of The Ashgate Research Companion to Women and Gender in Early Modern Europe (Ashgate, 2013). Co-editors: Allyson Poska, University of Mary Washington and Jane Couchman, York University, Toronto and of Sexualities, Textualities, Art and Music in Early Modern Italy (Ashgate, 2014) co-editors: Linda Carroll, Tulane University and Melanie Marshall, University College, Cork, Ireland. She has an essay in Women and Portraits in Early Modern Europe: Gender, Agency, and Identity, edited by Andrea Pearson (Ashgate, 2008) and has published articles and essay on the artistic patronage of Italian Renaissance women. She has also written about dining: “Banqueting at the Lord’s Table in 16th Century Venice” in Gastronomica 8/3 (Summer 2008): 8-12, “Let’s Eat: Kitchens and Dining in the Renaissance Palazzo and Country Estate,” in New Perspectives on the Early Modern Domestic Interior, Stephanie Miller and Erin Campbell, eds. (Ashgate, 2013), “Rich Food, Poor Food” a review of Massimo Montanari’s Medieval Tastes for The Times Literary Supplement (August 14, 2015): 30, and Cooking and Eating in Renaissance Italy: From Kitchen to Table (Rowman and Littlefield, 2015). She is currently writing Kitchens, Cooking and Eating in Medieval Italy for Rowman and Littlefield. She has presented papers on dining practices in Renaissance Italy at several Renaissance Society of America conferences and Sixteenth Century Studies Conference. She has attended the Roger Smith Cookbook Conference in 2012 (participating in Barbara Ketchum Wheaton’s Historic Cookbook workshop), 2013 and 2014 (also chaired a panel). June 2012 Katherine participated in Barbara Ketchum Wheaton’s week long workshop: Reading Historic Cookbooks and has attended the Oxford Symposium on Food and Culture in 2013, 2014 and 2015.
Anne Mendelson is a freelance writer specializing in food-related subjects, and a founding member of the Culinary Historians of New York. Chow Chop Suey, her history of Chinese food in America, is to be published by Columbia University Press in 2016.
Helga Müllneritsch is a PhD student at the Department of Modern Languages and Cultures at the University of Liverpool. Her thesis focuses on the late eighteenth- and early nineteenth century manuscript cookery book as object, its function, female authorship and ownership, and the recipes with their variations and their symbolic significance. Publications include: ‘The Roast Charade: Travelling Recipes and their Alteration in the Long Eighteenth Century’, in Tim Berndtsson et al (eds.), Traces of Transnational Relations in the Eighteenth Century. Uppsala: Uppsala University, 2015 (Acta Universitatis Upsaliensis. 47), pp. 99-119; ‘Wie viel Roastbeef steckt im “Rost Pfiff”? Auf den Spuren eines “englischen” Rezeptes’, Feldbacher Beiträge zur Heimatkunde der Südoststeiermark, H. 13 (2014), pp. 7-18; ‘Der Kürbis als Nahrungsmittel in der Steiermark des 18. Jahrhunderts am Beispiel der Stadt Graz. Eine staatliche Vorschrift unter Joseph II. im Spiegel der Grazer Kochbuchdrucke des späten 17. bis zur Mitte des 19. Jahrhunderts’ (Pumpkins as Foodstuff in 18th Century Styria: A decree by Joseph II and its influence on cookery books from the late 17th century to the mid 19th century), Historisches Jahrbuch der Stadt Graz 41 (2011), pp. 291-317.
Jennifer Munroe is an Associate Professor of English at the University of North Carolina at Charlotte, where she teaches courses in early modern English poetry and prose, Shakespeare, ecocriticism, gender studies, literary theory, and film. She is author of Gender and the Garden in Early Modern English Literature (Ashgate, 2008) and editor of Making Gardens of Their Own: Gardening Manuals for Women, 1550–1750 (Ashgate, 2007). Munroe is also co-editor with Rebecca Laroche of Ecofeminist Approaches to Early Modernity (Palgrave, 2011) and with Lynne Bruckner and Ed Geisweidt of Ecological Approaches to Early Modern Texts (Ashgate, 2015). She has published articles in Tulsa Studies for Women’s Literature, Prose Studies, Pedagogy, Shakespeare Studies, and Early English Studies. She is co-author (with Rebecca Laroche) of Shakespeare and Ecofeminist Theory (forthcoming, Arden).Her current book project, Mothers of Science: Women, Nature, and Writing in the Seventeenth Century in England, is an ecofeminist literary history of science that examines the relationship between women and nonhumans (plants and animals) in everyday and literary practices in seventeenth-century England
Nina Nazionale is Director of Library Operations at the New-York Historical Society, where she has worked since 1999. She holds a B.A. in art history from Swarthmore College and an M.L.S. from Queens College/City University of New York. Her responsibilities at N-YHS include overseeing library public service, helping to build, make accessible, and publicize library collections, and curating exhibitions. She curated Carry Me Home: Dispatches from the Civil War and Day Line: Holiday on the Hudson, and co-curated Superheroes in Gotham, Beer Here: Brewing New York’s History and The Grateful Dead: Now Playing at the New-York Historical Society. She is co-editor of When Did the Statue of Liberty Turn Green? & 101 Other Questions About New York City, to which she also contributed entries. In her role as champion of the Library’s culinary collections, she oversaw the inventorying of the dining menu collection and the Library’s contributions to Manuscript Cookbooks Survey website. She is in the process of selecting dining menus that will be digitized and added to the existing inventory.
Marissa Nicosia is an Assistant Professor of English at Penn State Abington where she teaches, researches, and writes about early modern English literature, book history, and political theory. She holds a PhD in English from the University of Pennsylvania and previously taught at Scripps College. Marissa’s current book project studies the history play in the seventeenth-century to argue that the genre forged speculative political futures. Her work has been supported by the Andrew W. Mellon- Rare Book School Fellowship in Critical Bibliography and the Folger Institute. With Alyssa Connell, she is the co-founder of Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen, a public history digital humanities project that curates transcribed and updated recipes from early modern English household manuscripts for an audience of food historians and culinary enthusiasts alike.
Hillary M. Nunn is Professor of English at The University of Akron. Her current research focuses on intersections between Renaissance literary culture and the era’s domestic medical texts and cookery books. She is the author of Staging Anatomies: Dissection and Tragedy in the Early Stuart Era (Ashgate, 2005), as well as “On Vegetating Virgins: Greensickness and the Plant Realm in Early Modern Literature” in the collection The Indistinct Human in Renaissance Literature (Palgrave Macmillan, 2012) and “Home Bodies: Matters of Weight in Renaissance Women’s Medical Manuals” in the volume The Body in Medical Culture (SUNY, 2009).
Judy C. Polinsky has a Master’s Degree in Theatrical Management from New York University and has been a member of the Directors Guild of America since 1976. She has been an amateur historian since the 1980s, specializing in 18th century British life and life in the American colonies, using her entertainment industry skills to bring history to life. At one of her school talks, her journey into 18th century culinary history began when a fifth grade student asked “What did the rich people eat?” That question led to research, development, and production of programs about foodways of the 18th century. She has produced cooking and food demonstrations at Colonial Williamsburg, The Ronald Reagan Presidential Library and Museum, the Skirball Museum, and The Huntington Library and Gardens, as well as presentations for schools and civic organizations such as the Sons of the American Revolution, the Daughters of the American Revolution, and the Great Rosarians of the World. She was a contributing writer for The Oxford Universal Dictionary of American Food and Drink. Her book on 18th century rose desserts is being published by SkyHorse Publishing and will be released in Spring 2016.
Charlotte Priddle is Librarian for Printed Books at the Fales Library & Special Collections. She holds a BA in English Literature and an MA in American Literature & Theory Since 1945 from the University of Sussex in the UK, and received her MLIS from Rutgers University. In her current role, she is responsible for collection development, acquisitions, instruction, exhibition planning and overseeing processing of all the print collections. She has published and presented on various aspects of special collections work, with a particular focus on outreach and instruction. Priddle currently co-teaches an undergraduate seminar at NYU in book history, and continues to research in English literature, with a particular focus on female readership and book collecting in the Regency era.
Peter G. Rose is an author and food historian who has published nine books and numerous articles on Dutch food ways and the influence of the Dutch on the American kitchen. She lectures extensively on the subject nationally and internationally. Venues for her talks have included the Smithsonian Institute, the National Gallery of Art and the Mauritshuis in The Hague, the Netherlands. She is the recipient of the 2002 Alice P. Kenney Award for research and writing on the food customs and diet of the Dutch settlers in New Netherland. For more information, please visit her website: www.peterrose.com
Jen Rubio completed a PhD at Edinburgh University, Scotland, in 1998. She worked for several years as a law editor at Cambridge University Press in Cambridge UK before moving to Canada, where she worked as an Acquisitions Editor in academic trade at Oxford University Press in Toronto. More recently she has become involved in a new publishing venture, working as an editor at a new academic trade publishing house, Rock’s Mills Press, founded in 2014.
Stephen Schmidt is the principal researcher and writer for The Manuscript Cookbooks Survey and a co-creator of its website. He also teaches cooking, tests and develops recipes, and consults on cookbook projects. He is the author of Master Recipes, a 940-page general-purpose cookbook, was a principal contributor to the 1997 and 2006 editions of Joy of Cooking, and was a frequent contributor to Cook’s Illustrated from 1992 through 1998.
Madeline Shanahan completed her PhD on the Irish national collection of manuscript receipt books at University College Dublin in 2012, after being awarded an Ad Astra Research Scholarship with the John Hume Institute for Global Irish Studies. Her doctoral thesis has been published as a monograph with Lexington Books, entitled Manuscript Recipe Books as Archaeological Objects: Text and Food in the Early Modern World (2015). In 2015 she was made the Irish Studies Fellow in the School of History at the University of Melbourne, where she is continuing her work with seventeenth and eighteenth century receipt books. She is also an Associate Investigator with the Australian Research Council’s Centre of Excellence in the History of Emotions, where she using these manuscripts as sources for the study of infant feeding in early modern Ireland. Madeline has worked as a professional historian and archaeologist in Dublin, Sydney and Melbourne, has spoken at a number of international conferences and is the author of a range of peer-reviewed publications. Among the most notable of these is a paper entitled ‘“Whipt with a Twig Rod”: manuscript recipe books as sources for the study of culinary material culture (1660 to 1830)’, which was recently published in Food in Ireland, Proceedings of The Royal Irish Academy (2015) and was awarded a Highly Commended in the 2015 Sophie Coe Prize.
Andrew F. Smith teaches in the Food Studies Department at the New School. He is the author or editor of twenty-eight books, including Sugar: A Global History (Reaktion, 2015) and Savoring Gotham: A Food Lover’s Companion to New York City (OUP, 2015). He serves as the editor for the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. His media appearances include interviews for National Public Radio, the History Channel, and the Food Network. He has been a historical consultant to several television series, including the 6-part mini-series, “Eat: The Story of Food,” broadcast on the National Geographic Network. For more about him, visit his website: www.andrewfsmith.com
Rachel A. Snell is a Ph.D. candidate in History at the University of Maine. She completed a MA in Early American History at the University of New Hampshire in 2008. Her dissertation project examines printed and manuscript cookbooks and women’s personal writing to create a cultural history of women’s experiences in the northeastern United States and English-speaking Canada between 1830 and 1880. Outside of research and teaching, Rachel’s hobbies include running, knitting, and cooking. She lives in Old Town, Maine.
Dan Strehl is a retired librarian living in Tucson. He is the author of Encarnación’s Kitchen: Mexican recipes from 19th century California, 100 Books on California Food and Wine, and nine small books published by Vance Gerry’s Weather Bird Press. He is one of the founders of the Culinary Historians of Southern California, and started the menu collection at the Los Angeles Public Library, currently the subject of a major exhibition and book, To Live and Dine in L.A. He is a long-time student of California cookbooks, and usually attends the Oxford Symposium.
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 the Lilly Library at Indiana University, the Rare Book and Manuscript Library and the Health Sciences Library at Columbia University. He 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, and co-curator of the exhibition “The Downtown Show: The New York Art Scene, 1974-1984.” With Marion Nestle, Taylor founded the Marion Nestle Food Studies Collection in 2003. Today, the collection contains more than 60,000 cookbooks, as well as archives and ephemera. With Clark Wolf, Taylor edited 101 Classic Cookbooks, 501 Classic Recipes. (Rizzoli, 2012). Taylor continues to do research in English and American masculinities, downtown culture, and queer studies.
Sam Wallace is a member of a living history group (the SCA). His interest in cookbooks and cookery manuscripts stems from the wish to prepare the foods they describe. He has prepared meals based on a variety of medieval and Renaissance sources for groups ranging in size from 15 to around 300. He has both transcribed and translated a number of cookery books, most of which are now available online. He primarily works with English, French, German, Latin, and Spanish documents.
William Woys Weaver is an internationally known food ethnographer and author of 16 books as well as hundreds of articles. Until June 2015 he was an adjunct professor of food studies at Drexel University; he now teaches regional foods and foodways at Kensington Quarter, a cutting-edge restaurant in Philadelphia. His forthcoming book, DUTCH TREATS (Fall 2016), devoted to the festive baking traditions of the Pennsylvania Dutch, is based on oral traditions and manuscript sources from throughout the region. His two-volume study of the medieval foods of Cyprus (publication date pending) is drawn almost entirely from manuscript sources from the Eastern Mediterranean. Volume 1 comprises an analytical historical survey, while Volume 2 covers roughly 100 working recipes drawn from texts as early as the 10th Century. Weaver received his PhD from University College, Dublin, the first degree in food ethnography to be awarded by that University.
Barbara Ketcham Wheaton is the Honorary Curator of the Culinary Collection at the Schlesinger Library, at the Radcliffe Institute at Harvard University. She has been studying the history of the craft and social history of cooking and eating, mostly in Europe, the British Isles and North America since the early 1960s, and is now working on a database to help people do research in this field. She is not interested only in cookbooks.