Jessica Carbone is an experienced writer, editor, and historian of American foodways. Her work uses food as a lens to explore complex expressions of race, ethnicity, sexuality and class in consumer culture and material culture. She is a graduate of the Columbia Publishing Course, and earned a bachelor's degree from Kenyon College in English and Sociology. Her knowledge of food calls upon her years as a developmental editor of cookbooks and recipes at Alfred A. Knopf and Clarkson Potter, and her role as a food history researcher and public programming developer at the Smithsonian's National Museum of American History. She has worked in restaurants in Washington state and New York City; helped to develop organizations for underground dining experiences, community-supported agriculture, and professional food networking; and provided original research and recipes for an array of publications. Elle parle bien le français, et un jour, l'espagnol aussi. She looks forward to collaborating with you.