When were forks first used at the table?
What was pasta like in sixteenth century Tuscany?
Who wrote the first American cookbook?
We often receive requests from journalists, researchers, and media for expert information in different areas of culinary history. Below we have listed several of our members with their areas of expertise and contact information. We invite you to visit their websites, or contact them directly with your questions.
|Member Name||Areas of Expertise||Website|
|Elizabeth Andoh||Japan, its food culture, traditions (including washoku) and history; Japanese foodstuffs, food preparation techniques and equipment, plating and food presentation firstname.lastname@example.org||www.tasteofculture.com|
|Jayne Cohen||All aspects of Jewish food: Diaspora and Israeli cuisines, Jewish food history and traditions, and Jewish cuisine as cultural email@example.com||jewishholidaycooking.com|
|Juia Della Croce||All things Italian—its cooking, culinary history, regions, ingredients, agricultural traditions, and pasta lore and history. Italian-American immigration & food history; American organic and local food movements; healthy school food||www.juliadellacroce.com||www.juliadellacroce.com|
|Megan Elias||American cookbooks, American food, Lunch, history of food technology, history of nutrition and food science, home economics, global food firstname.lastname@example.org|
|Cathy Kaufman||Ancient Mediterranean cookery; Material Culture, Meal Service Styles, and Etiquette; New York City food & drink; Christmas; Early American Cookeryemail@example.com||new site under construction|
|Michael Krondl||The history of sugar and dessert, especially in Italy, France, Central Europe, India and the Middle East; the history of donuts in the United States and abroad; the history of spice use and the spice trade; history of American cookery; firstname.lastname@example.org||michaelkrondl.net/food.html|
|Linda Pelaccio||Ancient Roman cooking and dining habits, Italian cuisine, regional American cuisine, early modern America, industrialization and food email@example.com||www.ATasteofthePast.com|
|Stephen Schmidt||English cooking pre-1900; American cooking; English and American cookbooks and manuscript cookbooks; Desserts, cakes, breads, baking; Sugar firstname.lastname@example.org||www.manuscriptcookbookssurvey.com|
|Andrew F. Smith||American food and beverage history; tomatoes; ketchup; soup; potatoes; peanuts; popcorn; hamburgers; turkeys; tuna; junk food; fast food; sugar; food and the environment; food industry; New York City; food and email@example.com||Andrewfsmith.com|
|Carolina Capehart||Hearth cooking using the receipts, equipment, utensils, and ingredients of the late 18th and early 19th firstname.lastname@example.org||historiccookery.com|
|Sarah Wassberg||Food, agriculture, and home economics from 1893 to 1945, with special emphasis on the Progressive Era, WW I, and WW II, including food riots and agricultural strikes, rationing, food preservation and thrift, victory gardens, home economists and extension agents, nutrition science, health email@example.com||www.thefoodhistorian.com|