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.
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:
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