The Roger Smith Cookbook Conference
February 7-9, 2013
Tickets available at cookbookconf.com
Tune in to free webcast February 8-9, 2013
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 and won several journalism awards. Her essays, reviews and features have appeared in The New Yorker, Gourmet, and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Revinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. Most recently she was 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.
Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. 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. For more about him, visit his website: www.andrewfsmith.com
Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network. www.heritageradionetwork.com/programs/77-Straight-No-Chaser