Readership: Students, historians, and scholars of culinary history, journalists, academic and general libraries, and a wide general audience
Editor-in-chief: Andrew Smith, The New School, New York, and Editorial board member Bruce Kraig
Andrew F. Smith teaches culinary history and professional food writing at The New School University in Manhattan. He serves as a consultant to several food television productions (airing on the History Channel and the Food Network), and is the General Editor for the University of Illinois Press' Food Series. He has written several books on food, including The Tomato in America, Pure Ketchup, and Popped Culture: A Social History of Popcorn in America.
See attached list of articles.