Susan, the author of The Hungarian Cookbook, in print continuously since originally published in 1972, is a food writer. She has ghosted and edited many other cookbooks, and lectured extensively about cookbook writing.
Dianne is a former editor of Pillsbury Publications. Two of her books are The New Pillsbury Family Cookbook, and Pillsbury's Creative Cooking in Minutes. She is a cultural anthropologist who has also produced cooking shows for television.
Joan's newest book, Foods of Israel Today, tells how contemporary Israel's food has been created by the human ingenuity of its many diverst populations while using native ingredients.
Kay's forthcoming book, The Cuisine of the Caucasus Mountains: Recipes, Drinks and Lore from Armenia, Azerbaijan, Georgia, and Russia, is her seventeenth, combining travel, history, and recipes. She is a food and travel writer with an active interest in geography.
Rayna Green of the National Museum of American History described, with several amusing anecdotes, the process of bringing Julia Child's kitchen to the museum, and reported that the museum staff will be relying on much help from volunteers to accomplish the cataloging and other processes required before the kitchen can be exhibited. When a method for scheduling and using volunteers has been devised, Rayna will inform CHoW members through CHoWLine and by e-mail. In the meantime, those wanting further information may call Rayna at 202-357-2071.
Bryna Freyer accompanied her talk on "101 Ways Not To Use Your Fingers" with an incredible array of silverplate flatware and hollow ware. The text of her talk, as well as that of Roger Horowitz's November presentation is included in this edition.
Curt Wohleber, "From Cheese to Cheese Food," Invention and Technology, Summer 2001, pp. 8-9. How "Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins."
William Boyd, "Making Meat: Science, Technology, and American Poultry Production," Technology and Culture, Vol. 42, No. 4 (October 2001).
Warren Belasco, "Roadside Dreams, Fast Food Nightmares," pp. 767-770, in the same issue of Technology and Culture.
Rodinson, Maxime, A.J. Arberry, and Charles Perry, Medieval Arab Cookery: Essays and Translations, Prospect Books, Totness, Devon, U.K., L35. A reprint with a new foreword.
Newsletter, Association for the Study of Food and Society, Fall 2001, vol. 14, no. 2.
Meeting Notice, Culinary Historians of Boston, December 2001.