Meryl Rosofsky writes and teaches about food, with special expertise in the culture and food systems of New Orleans, the East End of Long Island, and Tuscany. Her writing has appeared in such publications as Saveur, Gastronomica, The Organic Wine Journal, Edible East End, and NYFoodStory, as well as numerous encyclopedias devoted to food, culture, and sustainability. Meryl earned a Masters in Food Studies from NYU and an MD from Harvard Medical School. She serves on the boards or advisory councils of the Food Book Fair, the Farm to Table International Symposium in New Orleans, and the New York Women’s Culinary Alliance, and is a past board member of the New York chapter of Les Dames d’Escoffier.
