Contributors

François Brocard, economist interested in cooking and food history
Katarzyna Cwiertka, researcher into Asian foodways
Andrew Dalby, author specializing in food in the Classical world
Rachel Edwards-Stuart, researcher into science-driven gastronomy
Hattie Ellis, author, editor, and journalist
Ove Fosså, landscape architect and researcher into food history
David Harris, Emeritus Professor, Institute of Archaeology, University College London
Vicky Hayward, journalist, writer, and editor
Jean Holden, journalist and gardener
Harriet Jaine, television producer
Tom Jaine, author, journalist, and publisher
Rachel Laudan, freelance writer on food history
Gilly Lehmann, leading authority on the history of French cookery books
Jane Levi, combines a career in the City of London with her research into food history
Andy Lynes, food journalist and webiste manager
Giles McDonogh, historian and journalist
Harold McGee, author of the award-winning On Food and Cooking: The Science and Lore of the Kitchen
Neil Martin, Principal Lecturer in Psychology, University of Middlesex
Laura Mason, food writer, who was responsible for compiling list of British foods for the EU Euroterrooirs project
Gillian Riley, writer on Italian food and on food and art
Helen Saberi, food writer
Delwen Samuel, archaeologist specialising in ancient Egyptian foods
Barbara Santich, authority on medieval cookery
Malcolm Thick, agricultural historian with special interest in gardening and food
Melitta Weis Adamson, Associate Professor, University of Western Ontario, and expert on medieval European cookery
Bee Wilson, historian and journalist and Research Fellow of St John's College, Cambridge
Carolyn Young, author and independent scholar