Linda Civitello
PhD in History, UCLA; author, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking, named one of the Ten Best Food Books of 2017 by the Smithsonian Magazine; Cuisine and Culture: A History of Food and People, winner of the Gourmand Award for Best Food History Book in English (U.S.). Dr. Civitello has taught history of food at a number of culinary schools, and writes the Food History column for Edible Los Angeles magazine. She is a frequent speaker and writer on topics related to the history of food.
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