Elizabeth Abbott
Senior Research Associate, Trinity College, University of Toronto, Author of Sugar: A Bittersweet History, Toronto, Canada
Rachel Adams
Writer and Professor of English and American Studies, Columbia University, New York, New York
Bill Addison
Restaurant Editor, Eater, New York, New York
Pal Ahluwalia
Pro Vice Chancellor, University of Portsmouth, Portsmouth, United Kingdom
Ken Albala
Director of Food Studies and Professor of History, University of the Pacific, Stockton, California
Gary Allen
Empire State College, Saratoga Springs, New York
Steve Almond
Author of Candyfreak: A Journey through the Chocolate Underbelly of America, Arlington, Massachusetts
Micah Auerback
Assistant Professor of Japanese Religion, University of Michigan, Ann Arbor, Michigan
Frances Baca
Creative Director, San Francisco, California
Elizabeth Baird
Cookbook Author (Classic Canadian Cooking), Former Food Editor of Canadian Living Magazine, and Columnist, Toronto Star and Toronto Sun, Toronto, Canada
Deirdre F. Baker
Children’s Book Reviewer, Toronto Star, and Assistant Professor, Department of English, University of Toronto, Toronto, Canada
Adam Balic
Independent Scholar, Edinburgh, Scotland, United Kingdom
Chitrita Banerji
Author of Eating India and Bengali Cooking: Seasons and Festivals, Cambridge, Massachusetts
Carolyn Bánfalvi
Food and Travel Journalist, Author of Food Wine Budapest, Budapest, Hungary
Marc Bekoff
Author of Rewilding Our Hearts, Professor Emeritus of Ecology and Evolutionary Biology, University of Colorado Boulder, Boulder, Colorado
Ron Ben-Israel
Chef/Owner of Ron Ben-Israel Cakes, New York, New York
Amy Bentley
Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
Rose Levy Beranbaum
Cordon Rose LLC, Hope, New Jersey
Ryan Berley
Owner, The Franklin Fountain & Shane Confectionery, Philadelphia, Pennsylvania
Amy Besa
Owner, Purple Yam Restaurant (New York, New York and Malate, Manila), Co-author, Memoirs of Philippine Kitchens, Brooklyn, New York
Carole Bloom
Pastry Chef, Confectioner, and Author of Caramel and Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, Carlsbad, California
Janet Boileau
Publisher, Taste & Travel Magazine, Ottawa, Canada
John Bradley
Author of Cadbury’s Purple Reign: The Story behind Chocolate’s Best-Loved Brand, Oakville, Canada
Joël Glenn Brenner
Author of The Emperors of Chocolate: Inside the Secret World of Hershey and Mars, New York, New York
Catherine Brown
Food Historian, Author of Broths to Bannocks: Scottish Cookery, Perthshire, Scotland, United Kingdom
Anthony F. Buccini
Associate, Department of Linguistics, University of Chicago, Chicago, Illinois
Norma E. Cantú
Professor, Latina/Latino Studies Program, and Department of English, University of Missouri, Kansas City, Missouri
Joseph M. Carlin
Author of Cocktails: A Global History and Adjunct Professor, Simmons College School of Nursing and Health Sciences, Boston, Massachusetts
Julie A. Cassiday
Department of German and Russian, Williams College, Williamstown, Massachusetts
Maureen Cassidy-Geiger
Independent Scholar, Hudson, New York
Carmel Cedro
Writer and Historian, Melbourne, Australia
Kyri W. Claflin
Gastronomy Lecturer, Boston University Metropolitan College, and Co-editor of Writing Food History: A Global Perspective, Boston, Massachusetts
Sierra B. Clark
Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
Janet Clarkson
Food Historian, Author of Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence, New Farm, Australia
Andrew Coe
Independent Scholar and Author of Chop Suey: A Cultural History of Chinese Food in the United States, Brooklyn, New York
Sarah D. Coffin
Head of the Product Design and Decorative Arts Department and Curator of Seventeenth- and Eighteenth-Century Decorative Arts, Cooper-Hewitt, Smithsonian Design Museum, New York, New York
Caroline Conran
Author of Sud de France: The Food & Cooking of Languedoc, London, United Kingdom
Dean Crawford
English Department, Vassar College, Poughkeepsie, New York
Leila Crawford
Independent Scholar, Williamstown, Massachusetts
Anne-Sylvie Crisinel
Independent Researcher, Renens, Switzerland
Andrew Dalby
Linguist, Translator, and Historian, Author of The Classical Cookbook, Saint-Coutant, France
Ivan Day
Food Historian, Professional Chef, and Confectioner, Cumbria, United Kingdom
Edan Dekel
Chair of Jewish Studies Program, Department of Classics, Williams College, Williamstown, Massachusetts
Abigail Dennis
Department of English, University of Toronto, Toronto, Canada
Daphne Derven
Curator of Education, The Historic New Orleans Collection, New Orleans, Louisiana
Cara De Silva
Writer, Editor, and Food Historian, New York, New York
Ishita Dey
Department of Sociology, Delhi School of Economics, University of Delhi, New Delhi, India
June di Schino
Food Historian, Senior Researcher, Università Roma Tre, Rome, Italy
Jerry Anne Di Vecchio
Author, Writer, Retired Food and Wine Editor, Sunset Magazine, San Francisco, California
Jim Dodge
Director of Specialty Culinary Programs, Bon Appétit Management Company, Author, Baking with Jim Dodge, Palo Alto, California
Naomi Duguid
Food Writer and Photographer, Author of Burma: Rivers of Flavor and Co-author of Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia, Toronto, Canada
Fuchsia Dunlop
Cook and Writer Specializing in Chinese Cuisine, Author of Every Grain of Rice, Sichuan Cookery, and Shark’s Fin and Sichuan Pepper, London, United Kingdom
Nathalie Dupree
Author, Chef, and Cooking Show Host, Charleston, South Carolina
Robyn Eckhardt
Food Journalist and Cookbook Author, Penang, Malaysia
Jody Eddy
Cookbook Author, County Mayo, Ireland
Anastasia Edwards
Writer and Food Historian, London, United Kingdom
Hattie Ellis
Food Writer, Author of Sweetness and Light: The Mysterious History of the Honey Bee and Spoonfuls of Honey, London, United Kingdom
Rebecca L. Epstein
Director of Communications and Academic Programs, UCLA Chicano Studies Research Center, Los Angeles, California
Steve Ettlinger
Author of Twinkie, Deconstructed, New York, New York
Meryle Evans
Culinary Historian, Contributing Editor, Dessert Professional magazine, New York, New York
Waltraud Faissner
Former Librarian of Upper Austrian Provincial Museum, Linz, Grünbach, Austria
Gillian Feeley-Harnik
Department of Anthropology, University of Michigan, Ann Arbor, Michigan
Rien Fertel
Writer, Author of Imagining the Creole City, New Orleans, Louisiana
Elizabeth Field
Food Writer, Author of Marmalade: Sweet and Savory Spreads for a Sophisticated Taste, Canaan, New York
Michael Finlay
Freelance Publisher and Author of Western Writing Implements, English Decorated Bronze Mortars and Pastry Jiggers and Pastry Prints, Cumbria, United Kingdom
John E. Finn
Professor of Government, Government Department, Wesleyan University, Middletown, Connecticut
Rachel Finn
Writer, Librarian, Food Historian, New York, New York
Len Fisher
Visiting Research Fellow, School of Physics, University of Bristol, and Author of How to Dunk a Doughnut: The Science of Everyday Life, Bristol, United Kingdom
Kathleen Fitzgerald
Independent Scholar and Co-author of Northern Hospitality: Cooking by the Book in New England and America’s Founding Food: The Story of New England Cooking, Jamestown, Rhode Island
Ken Forkish
Owner, Ken’s Artisan Bakery, Ken’s Artisan Pizza, and Trifecta Tavern & Bakery, and Author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Portland, Oregon
Beth M. Forrest
Associate Professor of Liberal Arts, Culinary Institute of America, Hyde Park, New York
Richard Foss
Board Member, Culinary Historians of Southern California, California Curator for the Museum of the American Cocktail, and Author of Rum: A Global History, Manhattan Beach, California
Ove Fosså
President of the Norwegian Slow Food Ark of Taste Commission, Sandnes, Norway
Michelle M. Francl
Professor of Chemistry, Department of Chemistry, Bryn Mawr College, Bryn Mawr, Pennsylvania
Sara B. Franklin
Department of Nutrition, Food Studies, and Public Health, NYU Steinhardt, Brooklyn, New York
Anne Cooper Funderburg
Author of Sundae Best: A History of Soda Fountains, Concord, California
Elizabeth Gabay
Master of Wine, Independent Scholar, Saint-Martin-Vésubie, France
Pascal Gagneux
Associate Professor, Biomedical Sciences, University of California, San Diego, San Diego, California
Ashley Gearhardt
Department of Psychology, University of Michigan, Ann Arbor, Michigan
Aaron Gilbreath
Essayist and Journalist, Portland, Oregon
Philippa Glanville
Social Historian and Author of Silver in England, Elegant Eating, and The Art of Drink, Richmond, United Kingdom
Anna P. Goldstein
Independent Scholar, South Hadley, Massachusetts
Darra Goldstein
Willcox and Harriet Adsit Professor of Russian, Williams College, and Founding Editor of Gastronomica: The Journal of Food and Culture, Williamstown, Massachusetts
David B. Goldstein
Associate Professor, Department of English, York University, Toronto, Canada
Sally Grainger
Reconstructionist Cook and Author of Cooking Apicius: Roman Recipes for Today, London, United Kingdom
Cynthia Graubart
Former Cooking Show Television Producer and James Beard Award-Winning Co-author of Mastering the Art of Southern Cooking, Atlanta, Georgia
Jonathon Green
Lexicographer, Author of Green’s Dictionary of Slang, London, United Kingdom
Amy Butler Greenfield
Writer and Historian, Oxford, United Kingdom
Alexandra Grigorieva
Classics and Food History, Helsinki Collegium for Advanced Studies, University of Helsinki, Helsinki, Finland
William Grimes
New York Times, Astoria, New York
Mark Guenther
Muddy Pond Sorghum Mill, Monterey, Tennessee
Sherry Guenther
Muddy Pond Sorghum Mill, Monterey, Tennessee
Katie Guthorn
Former Singer in ZaSu Pitts Memorial Orchestra (1983–1986), San Francisco, California
Kevin A. Guze
Department of Oral Medicine, Infection & Immunity, Division of Periodontology, Harvard School of Dental Medicine, Boston, Massachusetts
Martin Hablesreiter
Co-author of Food Design XL and Eat Design, Vienna, Austria
Trine Hahnemann
Chef and Author of The Scandinavian Cookbook, The Nordic Diet, Scandinavian Christmas, and Scandinavian Baking, Copenhagen, Denmark
Jessica B. Harris
Professor, Queens College – CUNY, and Author of High on the Hog: A Culinary Journey from Africa to America, New York, New York
Ingrid Haslinger
Historian, Author of Tafelspitz und Fledermaus, Deutsch-Wagram, Austria
Judith Hausman
Writer, Co-author of Over the Rainbeau: Living the Dream of Sustainable Farming, South Salem, New York
Ursula Heinzelmann
Food and Wine Writer and Author of Beyond Bratwurst: A History of Food in Germany, Berlin, Germany
Mimi Hellman
Associate Professor of Art History, Art History Department, Skidmore College, Saratoga Springs, New York
Anissa Helou
Cookbook Author, Teacher, Consultant, and Chef, London, United Kingdom
Paula Henderson
Architectural and Garden Historian, Gloucestershire, United Kingdom, and Nantucket, Massachusetts
Janie Hibler
Past President of the International Association of Culinary Professionals, Author of The Berry Bible, Portland, Oregon
Emily Hilliard
Writer, Folklorist, and Media Producer, Washington, D.C.
Geraldene Holt
Food Writer, Visiting Fellow, Oxford Brookes University, Oxford, United Kingdom
John-Bryan Hopkins
Owner, Foodimentary, Birmingham, Alabama
Miriam Kasin Hospodar
Author of Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way, Santa Barbara, California
Sharon Hudgins
Independent Scholar, Cookbook Author, and Culinary Journalist, McKinney, Texas
Phil Iddison
Civil Engineer, Food Historian, and Oxford Symposiast, London, United Kingdom
Priscilla Mary Işın
Food Historian, Author of Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts, Istanbul, Turkey
Tom Jaine
Former Restaurateur, Food Writer, and Proprietor of Prospect Books, Devon, United Kingdom
Bill Jamison
Cookbook Author, Co-author of The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, Santa Fe, New Mexico
Cheryl Alters Jamison
Cookbook Author, Co-author of The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, Santa Fe, New Mexico
Stefanie S. Jandl
Independent Scholar and Museum Professional, Acton, Massachusetts
Kaare H. Jensen
Assistant Professor, Department of Physics, Technical University of Denmark, Kongens Lyngby, Denmark
Sandor Ellix Katz
DIY Food Activist and Author of The Art of Fermentation, Liberty, Tennessee
Cathy K. Kaufman
Independent Scholar, Author of Cooking in Ancient Civilizations, New York, New York
Samira Kawash
Independent Scholar, Author of Candy: A Century of Panic and Pleasure, Brooklyn, New York
Ian Kelly
Actor, Historical Biographer, and Playwright, Author of Cooking for Kings: The Life of the First Celebrity Chef Antonin Carême, London, United Kingdom
Francine Kirsch
Freelance Writer Specializing in Cultural History, Portland, Oregon
Hannele Klemettilä
Cultural Historian, Author of The Medieval Kitchen: A Social History with Recipes, Sonning-on-Thames, United Kingdom
Carolyn Korsmeyer
Professor of Philosophy, Department of Philosophy, University at Buffalo, Buffalo, New York
Beth Kracklauer
Food and Drinks Editor at The Wall Street Journal, New York, New York
Aglaia Kremezi
Journalist, Author of Mediterranean Vegetarian Feasts and The Foods of the Greek Islands, Kea, Greece
Michael Krondl
Food Historian, Author of Sweet Invention: A History of Dessert, New York, New York
Corby Kummer
Senior Editor, The Atlantic, Boston, Massachusetts
Rachel Laudan
Food Historian, Author of Cuisine and Empire: Cooking in World History, Austin, Texas
Helen M. Leach
Emeritus Professor, Department of Anthropology and Archaeology, University of Otago, Dunedin, New Zealand
Alexandra Leaf
Culinary Historian, Author of The Impressionists’ Table, New York, New York
Jane Lear
Food and Travel Writer, New York, New York
Jennifer 8. Lee
Journalist, Author of The Fortune Cookie Chronicles, New York, New York
Benjamin L. Legendre
Professor and Department Head, Audubon Sugar Institute, LSU Agricultural Center, Saint Gabriel, Louisiana
Eric LeMay
Assistant Professor, Department of English, Ohio University, Athens, Ohio
Jane Levi
Silphium Consulting, London, United Kingdom
Carmel A. Levitan
Assistant Professor, Cognitive Science, Occidental College, Los Angeles, California
Katie Liesener
Journalist, Chicago, Illinois
Elisabeth Luard
Food Writer, Journalist, and Broadcaster, Trustee Director of the Oxford Symposium on Food and Cookery, Ceredigion, Wales, United Kingdom
Giles MacDonogh
Writer, Historian, and Translator, Author of Brillat-Savarin: The Judge and His Stomach, London, United Kingdom
Glenn R. Mack
President, Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia
Nick Malgieri
Director, Baking Programs, Institute of Culinary Education, New York, New York
Bertie Mandelblatt
Assistant Professor, Department of History and Program in Caribbean Studies, University of Toronto, Toronto, Canada
M. M. Manring
Department of Orthopaedics, The Ohio State University, Columbus, Ohio
Lawrence E. Marks
John B. Pierce Laboratory, Yale University, New Haven, Connecticut
Susan Marks
Author of Finding Betty Crocker: The Secret Life of America’s First Lady of Food, Minneapolis, Minnesota
Tasha Marks
Guest Lecturer at the Victoria and Albert Museum, London, United Kingdom
Laura Mason
Food Historian, Author of Sugar-Plums and Sherbet: The Prehistory of Sweets, Yorkshire, United Kingdom
Emily Matchar
Freelance Writer, Author of Homeward Bound: Why Women Are Embracing the New Domesticity, Chapel Hill, North Carolina
Anne E. McBride
Director of the Experimental Cuisine Collective, Co-author of Les Petits Macarons: Colorful French Confections to Make at Home, New York, New York
Anne Mendelson
Food Historian, Co-founder of the Culinary Historians of New York, and Author of Milk: The Surprising Story of Milk through the Ages, New York, New York
April Merleaux
Author of Sugar and Civilization: American Empire and the Cultural Politics of Sweetness, Department of History, Florida International University, Miami, Florida
Sidney Mintz
William L. Straus Jr. Professor of Anthropology Emeritus and Research Professor, Department of Anthropology, John Hopkins University, Baltimore, Maryland
Mark Morton
Centre for Teaching Excellence, University of Waterloo, Waterloo, Canada
Lisa Morton
Horror Author and Screenwriter, North Hollywood, California
Alexia Moyer
Postdoctoral Fellow, McGill Institute for the Study of Canada and the Department of English, McGill University, Montreal, Canada
Jessica Mudry
Department of Professional Communication, Faculty of Communication & Design, Ryerson University, Toronto, Canada
Marty Mulé
Freelance Sportswriter, Author of Game Changers: The Rousing Legacy of Louisiana Sports, Covington, Louisiana
Roger Munting
School of History, University of East Anglia, Norwich, United Kingdom
Nawal Nasrallah
Independent Scholar, Author of Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, Salem, New Hampshire
Joan Nathan
Author of Jewish Cooking in America, Washington, D.C.
Marion Nestle
Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, New York University, New York, New York
Jacqueline M. Newman
Editor-in-Chief, Flavor and Fortune, Kings Park, New York
Jill Norman
Former Editor of the Penguin Food and Wine List, Author of Herbs and Spices: The Cook’s Reference and The New Penguin Cookery Book, Editor of The Cook’s Book, and Literary Trustee of the Elizabeth David Estate, London, United Kingdom
Sandra L. Oliver
Food Historian and Writer, Author of Maine Home Cooking, Islesboro, Maine
S. Douglas Olson
Department of Classical and Near Eastern Studies, University of Minnesota, Minneapolis, Minnesota
Lynne M. Olver
The Food Timeline, Randolph, New Jersey
Fran Osseo-Asare
BETUMI: The African Culinary Network, State College, Pennsylvania
Tom C. Pagonis
Department of Restorative Dentistry and Biomaterials Sciences, Division of Endodontics, Harvard School of Dental Medicine, Boston, Massachusetts
Fabio Parasecoli
Associate Professor and Director of Food Studies Initiatives, The New School, New York, New York
Matthew Parker
Author of The Sugar Barons: Family, Corruption, Empire, and War in the West Indies, London, United Kingdom
Greg Patent
Cookbook Author, Baker, and Radio Show Host, Author of Baking in America, Missoula, Montana
Karen Pepper
Writing, Rhetoric, and Professional Communication, Massachusetts Institute of Technology, Cambridge, Massachusetts
Charles Perry
Independent Scholar, Author of A Baghdad Cookery Book, Sylmar, California
Michael J. Pettid
Professor of Premodern Korean Studies, Department of Asian and Asian American Studies, Binghamton University, Binghamton, New York
Stuart Pigott
Wine Critic and Author, Berlin, Germany, and New York, New York
John Prescott
TasteMatters Research & Consulting, Author of Taste Matters: Why We Like the Foods We Do, Sydney, Australia
Maricel E. Presilla
Culinary Historian, Restaurant Owner, and Author of The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes, Hoboken, New Jersey
Susan G. Purdy
Cookbook Author, Culinary Journalist, Teacher, and Author of Pie in the Sky, Roxbury, Connecticut
Jeri Quinzio
Author of Food on the Rails: The Golden Era of Railroad Dining, Pudding: A Global History, and Of Sugar and Snow: A History of Ice Cream Making, Boston, Massachusetts
Patricia Rain
Vanilla Queen, Food Historian, Owner of The Vanilla Company (www.vanillaqueen.com), and Author of Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance, Santa Cruz, California
Denise Ramzy
Cornell University, Ithaca, New York; Parsons The New School for Design, New York, New York
Eric C. Rath
Author of Food and Fantasy in Early Modern Japan, Professor, History Department, University of Kansas, Lawrence, Kansas
Patricia Bixler Reber
Independent Culinary Historian, Ellicott City, Maryland
LaDonna Redmond
Campaign for Food Justice Now, Minneapolis, Minnesota
Matt Reid
PWR Wines: The People’s Wine Revolution, Calistoga, California
Peter W. Rein
Emeritus Professor, Louisiana State University, Stone, United Kingdom
Peter Reinhart
Founder of Brother Juniper’s Bakery, Charlotte, North Carolina
Elizabeth Gawthrop Riely
Independent Scholar, Author of The Chef’s Companion, Brookline, Massachusetts
Neide Rigo
Founder and Author of “Come-Se” (come-se.blogspot.com), São Paulo, Brazil
Gillian Riley
Author of The Oxford Companion to Italian Food, London, United Kingdom
Alicia Rios
Food Historian and Food Artist, Author of Heritage of Spanish Cooking, Madrid, Spain
Toni Risson
University of Queensland, Brisbane, Australia
Joe Roberts
Travel Writer and Contributor to The Oxford Companion to Food, Bath, United Kingdom
Andrea Rocco
Journalist and Food Writer, Genoa, Italy
Frank Rosillo-Calle
Honorary Senior Research Fellow, Faculty of Natural Sciences, Centre for Environmental Policy, Imperial College London, London, United Kingdom
Alice Ross
Historical Food Consultant, Co-founder of the Culinary Historians of New York, and Director of Alice Ross Hearth Studios, Smithtown, New York
Susan M. Rossi-Wilcox
Botanical Museum, Harvard University (Retired), Author of Dinner for Dickens: The Culinary History of Mrs. Charles Dickens’s Menu Books, Independent Scholar, Niles, Ohio
Noah Rothbaum
Cocktails and Spirits Expert and Author of The Business of Spirits and The Art of American Whiskey, New York, New York
Leyla Rouhi
John T. McCoy and John B. McCoy Professor of Romance Languages, Williams College, Williamstown, Massachusetts
Paul Rozin
Professor, Psychology Department, University of Pennsylvania, Philadelphia, Pennsylvania
William Rubel
Author of Bread: A Global History, Santa Cruz, California
Helen Saberi
Food Historian and Co-author of Trifle, London, United Kingdom
Elinor Samuelsson
Parsons The New School for Design, New York, New York
Barbara Santich
Professor Emeritus, University of Adelaide, Adelaide, Australia
Fred Sauceman
Center for Appalachian Studies and Services, East Tennessee State University, Johnson City, Tennessee
Jill Sauceman
Center for Appalachian Studies and Services, East Tennessee State University, Johnson City, Tennessee
Jeanne Schinto
Independent Writer, Andover, Massachusetts
Doreen Schmid
Independent Curator, Writer, and Editor, www.doreenschmid.com, Napa, California
Stephen Schmidt
Principal Writer and Researcher for the Manuscript Cookbooks Survey, New York, New York
Peter Scholliers
History Department, Vrije Universiteit Brussel, Brussels, Belgium
Mindy Segal
Chef and Owner of Mindy’s HotChocolate Restaurant and Dessert Bar, Chicago, Illinois
Francine Segan
Food Historian, Public Speaker, and Author of Dolci: Italy’s Sweets, New York, New York
Colleen Taylor Sen
Independent Scholar, Chicago, Illinois
Laura Shapiro
Journalist and Culinary Historian, Author of Julia Child: A Life, New York, New York
Mimi Sheraton
Food Critic, New York, New York
Robert Sietsema
Food Critic, Eater, New York, New York
Daniel Bowman Simon
Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
Nina Simonds
SpicesofLife.com, Author of Spices of Life: Simple and Delicious Recipes for Great Health and A Spoonful of Ginger, Salem, Massachusetts
Max P. Sinsheimer
Editor, Oxford University Press, New York, New York
Juliann Sivulka
Professor, American Studies, Waseda University, and Author of Soap, Sex, and Cigarettes: A Cultural History of American Advertising, Tokyo, Japan
Andrew F. Smith
Food Studies Department, The New School, New York, New York
Hannah Smith-Drelich
Doctoral Candidate, Department of English, Stanford University, Stanford, California
Rodney Snyder
Chocolate History Research Director, Mars Chocolate, Elizabethtown, Pennsylvania
Raymond Sokolov
Former Food Editor of the New York Times and Restaurant Critic for The Wall Street Journal, Author of Steal the Menu: A Memoir of Forty Years in Food, Gardiner, New York
Toby Sonneman
Author of Lemon: A Global History, Bellingham, Washington
Rebecca Spang
Director, Center for Eighteenth-Century Studies, Indiana University, Bloomington, Indiana
Charles Spence
Department of Experimental Psychology, University of Oxford, United Kingdom
Harley Spiller
Museum Educator, New York, New York
Zona Spray Starks
Independent Food Researcher and Writer, Nokomis, Florida
Keith Stavely
Independent Scholar and Co-author of Northern Hospitality: Cooking by the Book in New England and America’s Founding Food: The Story of New England Cooking, Jamestown, Rhode Island
Sonja Stummerer
Honey & Bunny Productions, Co-author of Eat Design, Vienna, Austria
Damon Talbott
American Studies, University of Kansas, Lawrence, Kansas
Aylin Öney Tan
Food Journalist, Researcher, and Author of A Taste of Sun & Fire: Gaziantep Cookery, Ankara, Turkey
John Martin Taylor
Culinary Historian and Food Writer, Author of Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain, Savannah, Georgia
Malcolm Thick
Historian, Author of Sir Hugh Plat: The Search for Useful Knowledge in Early Modern England, Harwell, United Kingdom
Carolyn Thomas
Professor, American Studies, University of California, Davis, Davis, California
Bret Thorn
Senior Food Editor at Nation’s Restaurant News, New York, New York
Rebecca Tolley-Stokes
Associate Professor and Librarian, East Tennessee State University, Johnson City, Tennessee
Poppy Tooker
Producer and Host of Louisiana Eats!, New Orleans, Louisiana
Roy C. Towlen
Retired Financial Writer and Outdoors Editor, Underhill Center, Vermont
Amy B. Trubek
Associate Professor, Nutrition and Food Science Department, University of Vermont, Burlington, Vermont
Michael Turback
Restaurateur, Author of Ice Cream Sundae: 100 Greatest Fountain Formulas, Ithaca, New York
Nicoline van der Sijs
Professor of Dutch Historical Linguistics at Radboud University Nijmegen, and Senior Researcher at Meertens Institute, Amsterdam, the Netherlands
Joanna Waley-Cohen
Silver Professor of History, New York University, New York, New York, and Provost, New York University Shanghai, Shanghai, China
Emily Wallace
Deputy Editor, Southern Cultures, Chapel Hill, North Carolina
Carole Walter
Past President of the New York Association of Cooking Teachers, Winner of the James Beard Award, Author of Great Cakes, Great Pies & Tarts, Great Cookies, and Great Coffeecakes, West Orange, New Jersey
Deborah Jean Warner
National Museum of American History, Smithsonian Institution, Washington, D.C.
Ardath Weaver
Research Director at North Carolina Arts Council, Raleigh, North Carolina
William Woys Weaver
Author of As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine, Devon, Pennsylvania
Robin Weir
Co-author of Ice Creams, Sorbets and Gelati, London, United Kingdom
Laura B. Weiss
Journalist and Author of Ice Cream: A Global History, New York, New York
Ken Wells
Journalist and Novelist, New York, New York
Robert Wemischner
Pastry Chef and Culinary Educator, Author of The Dessert Architect, Los Angeles, California
Barbara Wheaton
Honorary Curator of the Culinary Collection at the Schlesinger Library, Radcliffe College, Cambridge, Massachusetts
Anne Willan
Founder of La Varenne Cooking School and Author of The Cookbook Library, Burgundy, France, and Santa Monica, California
Psyche Williams-Forson
Associate Professor, American Studies, University of Maryland, College Park, Maryland
Carol Wilson
Food Writer, Cookbook Author, Wirral, United Kingdom
Clifford A. Wright
Cook, Independent Research Scholar, and Author of A Mediterranean Feast, Santa Monica, California
Bill Yosses
Former White House Executive Pastry Chef and Co-author of Desserts for Dummies and The Perfect Finish: Special Desserts for Every Occasion, New York, New York
Carolin C. Young
Dining Historian and Author of Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art, Paris, France
Sera Lewise Young
Author of Craving Earth: Understanding Pica—the Urge to Eat Clay, Starch, Ice, and Chalk, Division of Nutritional Sciences, Cornell University, Ithaca, New York
Su-Mei Yu
Owner, Saffron, and Author of Cracking the Coconut: Classic Thai Home Cooking, Asian Grilling, and The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living, La Jolla, California
Nancy Zaslavsky
Author of A Cook’s Tour of Mexico: Authentic Recipes from the Country’s Best Open-Air Markets, City Fondas, and Home Kitchens, Los Angeles, California
Melissa Ziobro
Monmouth University, Department of History and Anthropology, West Long Branch, New Jersey
Marcia Zoladz
Chef, Journalist, and Food Historian, Rio de Janeiro, Brazil