Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals’ (IACP) cookbook of the year award that same year. He is the author of sixteen books, fourteen of which are cookbooks, including his latest three One-Pot Wonders (coming in 2013), Hot & Cheesy and The Best Soups in the World. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food and Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.Com. As an independent researcher, Wright wrote the food entries for Columbia University’s Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America among other institutions. As a cooking teacher he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table and other cooking schools around the United States. In 2009 he founded the Venice Cooking School with Martha Rose Shulman in Los Angeles, California. Clifford has a Master's degree in philosophy from the Graduate Faculty of Political and Social Science of the New School for Social Research in New York and was a Ph.d. candidate in philosophy at Georgetown University in Washington, D.C. He also studied international affairs at the School for Advanced International Studies at Johns Hopkins University.
[photo: Michelle van Vliet]
Clifford’s Upcoming Schedule
"The Role of the Arabs in the Formation of Mediterranean Gastronom" a lecture to be delivered at the Middle East Studies Program and Rohatyn Center for Global Affairs, Middlebury College, Vermont on April 15, 2013
Clifford on Radio
Listen to the Podcast of Evan Kleiman’s GOOD FOOD on KCRW-FM, California: There are different shows to listen to, follow the link and choose your show.
Mediterranean Journeys with Clifford Wright
(Clifford's Television Show Now in Development)
Clifford A. Wright’s Sample Lectures
"Mediterranean Demand, Newfoundland Supply: How Salt and Cod Married in
Mediterranean Cuisines" Early Modern Network, St. John's, Newfoundland, Canada.
“The Arab Role in Mediterranean Gastronomy,” Center for Contemporary Arab Studies, Georgetown University.
“Memory and History” Loyola Marymount University, Los Angeles, CA
“Arab Influences on Medieval Mediterranean Cuisine,” Institute of Medieval History, Boston University.
“How Does Cuisine Happen?” Culinary Institute of America, NY.
“The Discovery of Hard Wheat, the Invention of Macaroni, and the Mediterranean Origins of Italian Cuisine,” Center for European Studies, Harvard University.
“The Veil, the Harem and the Kitchen: the Muslim Woman in Context.” Boston University.
“Towards a Phenomenological History of Food: the Development and Origins of European Cuisine.” Radcliffe College, Harvard University.
“Mediterranean Transits, Trade Routes and Foodways in the Late Medieval World.” Oldways International Symposium,” Barcelona, Seville, Madrid, Spain.
For inquiries concerning demonstration-only or hands-on cooking classes, cooking contest judging, private dinner parties, lecturing, teaching, and consulting contact Clifford at firstname.lastname@example.org
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