About this item
Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.
About the Author
Jennifer Cognard-Black is an award-winning writer of short fiction, essays, and studies of women writers. A contributor to Ms Magazine, she is the author of five books: an anthology of essays on women and their machines, _From Curlers to Chainsaws_ (MSUP 2016) ; a collection of food writing, _Books that Cook: The Making of a Literary Meal_ (NYUP 2014) ; a writing textbook, _Advancing Rhetoric_ (Kendall Hunt 2006) ; an anthology of letters by women writers, _Kindred Hands_ (U of Iowa P 2006) ; and a study of transatlantic Victorian women writers, _Narrative in the Professional Age_ (Routledge 2004) . Cognard-Black has received a Fulbright to Slovenia, a Maryland State Arts Council grant, and the Norton T. Dodge Award for Creative and Scholarly Achievement. Her short fiction, which she publishes under the penname J. Annie MacLeod, has been nominated for Pushcart prizes and has appeared in journals such as _Another Chicago Magazine_, _The Magazine of Fantasy and Science Fiction_, _Versal_, and most recently, _PoemMemoirStory_. A Professor of English, Cognard-Black teaches fiction writing, Victorian literature, and women writers at St. Mary's College of Maryland, a public liberal arts college. In addition to writing and teaching, Cognard-Black is ever perfecting recipes for her special topics class on the literatures of food, "Books that Cook." Visit her website: jennifercognard-black.com or email her at jcognard@smcm.edu
