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 currently pursuing a doctoral degree in American Studies, focusing on food history and culture, at Harvard University. As of January 2019, she is the managing editor of Gastronomica, the journal of critical food studies.

Jess is a graduate of the Columbia Publishing Course, and earned her 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 fran├žais, et un jour, l'espagnol aussi. She looks forward to collaborating with you.