Books We Review
I have been reviewing books for over ten years now and find it enlightening, helpful and honestly, a real privilege. I started reviewing non-fiction books for Publisher’s Weekly and then … Read More
Food
Treasures in Archives: An Interview with Becky Diamond about “City Tavern”
Those of us who follow Becky Diamond on her informative and well designed social media pages (Instagram, Facebook-add links), already know that she has been up to something exciting again. … Read More
Writers We Meet
Many authors are thought of as introverts. Think J.D. Salinger and his reclusive nature after the huge success of The Catcher in the Rye; Emily Dickinson, who rarely left her … Read More
Books We Write: Christmas for Everyone!
Interview with Becky Diamond, author of the The Gilded Age Christmas Cookbook Becky Diamond is the Business Librarian at Rutgers University Libraries–New Brunswick, bringing valuable experience from past roles at … Read More
Reading Cookbooks: Padma’s All American
As someone who writes cookbooks, I also enjoy reading cookbooks. I’ve blogged about this before in the context of historical and manuscript cookbooks, but this goes for any cookbook. Cookbooks … Read More
Summer Reading: Food Books
Summer is here! I always seem to read more in the summer – the longer days and warmer temps give me the opportunity to read outside after dinner, which I … Read More
Writing and Public Speaking
When I first started writing books, I didn’t really think about what happens after the book is published – the necessity of having to promote and (gasp!) give talks and … Read More
Hamburger America: Burgers and Books (Part 2)
This post continues my (non-competitive) efforts to highlight a cross-section of food, books, and libraries, previously detailed in Hamburger America: Burgers and Books (Part 1). Our Hamburger Story (cont’d) While … Read More
Hamburger America: Burgers and Books (Part 1)
Without trying to compete with our in-house foodie and accomplished food writer, Becky Diamond, in this post I’d like to highlight a cross-section of food, books, and libraries that I … Read More
History through food
One of my favorite mantras is “there’s so much history we can learn through food.” Pick any era, and you can delve into a variety of culinary-related subjects that aid … Read More