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 thirteen books, eleven of which are cookbooks, including his latest Bake Until Bubbly: The Ultimate Casserole Cookbook. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food and Wine, Saveur, and other magazines. 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.
Clifford’s Upcoming Schedule
Clifford will be teaching cooking classes at the Central Market cooking schools in Texas in September 2009. More information will be posted in the summer.Clifford on Radio
Listen to the Podcast of Evan Kleiman’s GOOD FOOD on KCRW-FM, California: There are 17 different shows to listen to, follow the link and choose your show.
The Restaurant Guys on WCTC-AM, New Jersey
Clifford on TV
Clifford on the FOOD NETWORK’s “Cooking Live with Sara Moulton” from 2000.
Mediterranean Journeys with Clifford Wright
(Clifford's Television Show Now in Development)
Clifford A. Wright’s Sample Lectures
“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 Agent:
Miller Agency-Film Center
630 Ninth Ave. Suite 1102
New York, NY 10036
212-206-0913
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
