About this eBook
“A well-researched collection of portraits of famous figures from the culinary world’s past and present.” ―Library Journal
Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer.
Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.
Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer.
Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.
About the author
Charles A. Baker-Clark is assistant professor of hospitality and tourism management at Grand Valley State University in Allendale, Michigan.
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