Contributors

Warren Brown is a baker who has seven shops in the Washington, D.C., and Baltimore areas. He is the author of CakeLove, CakeLove in the Morning and United Cakes of America.

Ken Albala is a professor of history at the University of the Pacific. He is the author or editor of 14 books on food history, including Beans: A History, which won the 2008 International Society of Culinary Professionals Jane Grigson Award and the Cordon D'Or award for Food History/Literature. He has also edited three food series and a 4-volume Food Cultures of the World Encyclopedia for Greenwood Press. Albala serves as the co-editor of the journal Food Culture and Society.

Rosanna Nafziger Henderson is a chef and editor. She is the co-author of The Lost Art of Real Cooking.

Bruce Aidells is a food writer and the founder of Aidells Sausage Company. He has written 11 cookbooks, two of which were nominated for James Beard awards and one of which received the IACP Julia Child award for Best Single Subject Cookbook. Aidells is a contributing editor at Bon Appetit and Eating Well, as well as a contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light.

Lily Binns is a writer and a producer for the dance company Pilobolus. She is co-author of The Hungry Scientist Handbook.

Patrick Buckley has worked at Lawrence Livermore Laboratories as a mechanical engineer. He is the co-author of The Hungry Scientist Handbook.

Patrick McFarlin is a painter and graphic designer. His art has been shown in New York, San Francisco, Houston, Scottsdale, Ariz., and Santa Fe, N.M., among other cities. He is the co-author of What We Eat When We Eat Alone.

 Tamasin Day-Lewis is a food writer and author. She writes a weekly food column for The Daily Telegraph and has written several books, including Supper for a Song, All You Can Eat: 1,000 Recipes and Tamasin's Kitchen Bible: The One and Only Book for Every Cook.

Mitchel London is a chef and author. He runs the Fairway Café and Steakhouse, and is its chef de cuisine. He is the co-author of The Mitchel London Gracie Mansion Cookbook and his recipes also appear in The Food Life.