Kathryn McGowan is a Brooklyn-based food journalist and aspiring cookbook author with a penchant for trolling historical cookbooks in search of forgotten dishes and techniques from the the past, when slow food was the only food. She writes the “Novel Dishes” column for the online literary magazine, Fiction Writers Review and also for The Thrifty Gourmet. She’s studied food writing with Alan Richman at the International Culinary Center in New York, and is a member of the Culinary Historians of New York.
The photo at left is by Dianna Tucker Baritot.
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