Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 31, 2023
Bookmark and Share




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 nineteen books, seventeen of which are culinary histories/cookbooks, including his forthcoming Cooking with Chiles, Mediterranean Small Plates, and his sequel An Italian Feast. 

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.


[photo: Michelle van Vliet]

Clifford’s Upcoming Schedule

nothing scheduled at this time.


Clifford on Radio

Listen to the Podcast of Evan Kleiman Good Food on KCRW.

Listen to NPR's "Fresh Air" and Clifford Wright talking about A Mediterranean Feast.

The Restaurant Guys on WCTC-AM, New Jersey

For more of Clifford's radio interviews, visit "podcasts" under the LINKS tab above.



Cooks Tour

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 cwright@cliffordawright.com


Clifford's Contact Representatives:

Doe Coover
The Doe Coover Agency
P.O. Box 668
Winchester, MA 01890
781-721-6000
781-721-6727 (fax)

or

Angela Miller
Miller Agency-Film Center
630 Ninth Ave. Suite 1102
New York, NY 10036
angela@milleragency.net

Clifford's Publishers:

William Morrow | www.harpercollins.com

John Wiley and Sons | www.wiley.com

Harvard Common Press | www.harvardcommonpress.com

Little, Brown | www.hachettebookgroupusa.com

Simon and Schuster | www.simonsays.com

Macmillan | www.macmillan.com


Be notified of updates and events:
 


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

(View all)