Cathy Kaufman is a trained chef and food historian with extensive experience in the food world in New York and beyond. After working as an attorney in New York for more than a decade, Cathy gained multiple degrees in cooking from Peter Kump's New York Cooking School and the School for American Chefs at Beringer Vineyards, California. She has worked in catering and restaurants in New York, and has been on the faculty at the Institute of Culinary Education. Since the late 1990s, she has written and taught extensively on the history of cuisine, including numerous articles for the Oxford Symposium on Food and Cookery. She is senior editor of the <i>Oxford Encyclopedia of Food and Drink in America</i> and author of the recently published <i>Cooking in Ancient Civilizations</i> (Greenwood Press).
Alexandra Leaf is a culinary historian and cookbook author. She writes for a variety of publications including The Philadelphia Daily News, Gastronomica and Country Living and most recently SAVEUR. She has been featured on radio and television, including NPR and CNN, and in such print media as The New York Times, Food and Wine, and Travel and Leisure. Alexandra is a member of Les Dames d'Escoffier International; is a board member of The New York Food Museum; and is former chair of Culinary Historians of New York. Alexandra holds a Masters' degree in Comparative Literature from NYU and speaks fluent French and Italian. In 1992, she was awarded a Soros Foundation Teaching Fellowship and in 2002 was cited for her outstanding contribution to the James Beard Foundation. Her award-winning (IACP) cookbook "Van Gogh's Table at the Auberge Ravoux" (Artisan Books, 2001) has just been reissued in paperback. In 2002, the French edition of the book was published by Hoebecke. Alexandra's first book, "The Impressionists' Table: Recipes and Gastronomy of 19th Century France" was published in 1994 by Rizzoli International. Alexandra is a well-known expert on chocolate and is the principal organizer of the 92nd St. Y's annual World Chocolate Extravaganza. She lectures around the country on the history, manufacture and appreciation of fine chocolate. In addition, she teaches tasting classes at the Institute for Culinary Education and at the 92nd St. Y in New York City where she resides.
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, as well as address issues of racism, sexism, and xenophobia. Her work has been featured in The Wall Street Journal and The New York Times, as well as on All Things Considered She has ectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California.
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