Through this wonderful collection of stories and their accompanying recipes, Linda Berzok shows how literally and lovingly our memories are connected to our familly recipes that we pass down from one generation to the next, from one era to the next, and between one culture to another.
Ms. Berzok is also author of such books as “My Mother’s Recipes: The Diary of a Swedish-American Daughter and Mother” and “American Indian Food” A resident of Tucson, Arizona, Berzok has a Master’s Degree in Food Studies from New York University where she has also taught food writing.
Marion Nestle, Professor of Nutrition, Food Studies and Public Health, New York University, author of best-selling What to Eat said of Storied Dishes,:
Linda Berzok takes readers on a fascinating journey through the multicultural world of family recipes. I can’t think of another book that takes family recipes more seriously or is more welcome.
Linda Murray Berzok has a Master’s Degree in Food Studies from New York University where she has also taught food writing. She is the author of “My Mother’s Recipes: The Diary of a Swedish-American Daughter and Mother” which appeared in the book Pilaf, Pozole and Pad Thai: American Women and Ethnic Food. For her previous book, American Indian Food, she was awarded a Linda D. Russo Travel Grant. Linda is a member of the Association for the Study of Food and Society and a founding member of Sabores sin Fronteras, a bi-national foodways alliance based in Tucson.
Important Storied Dishes upcoming events:
March 6, 2011: Reading and signing at Stone Barns Center for Food and Agriculture, Tarrytown, NY, 3-4:30
March 12, 2011: “How To Write Family History Using Family Recipes” workshop at Tucson Festival of Books, followed by signing, 4-5:30