Karen Hess

Karen Hess

Karen Hess
Born	(1936-01-07)January 7, 1936 New York City, New York, U.S.
Died	May 15, 2007(2007-05-15) (aged 71) New York City, New York, U.S.
Occupation	Food historian, author

Karen Hess (January 7, 1936 – May 15, 2007) was an American food historian and author. She was known for her extensive research on American culinary history and her contributions to the field of food studies.

Early Life and Education

Karen Hess was born on January 7, 1936, in New York City, New York. She developed a passion for food and cooking from a young age, inspired by her mother's love for traditional American recipes. Hess pursued her interest in culinary history and enrolled in the Culinary Institute of America, where she obtained a degree in culinary arts.

Career

After completing her culinary education, Karen Hess began working as a food historian, focusing on American cuisine. She conducted extensive research in libraries, archives, and historical documents to uncover the roots of American food traditions. Her work shed light on the influences of various cultures on American cooking, including Native American, African, European, and Asian.

Hess authored several influential books on American culinary history, including The Taste of America and Carolina Rice Kitchen: The African Connection. Her meticulous research and attention to detail made her a respected authority in the field. She also collaborated with other food historians and scholars, contributing to the development of food studies as an academic discipline.

Legacy

Karen Hess's contributions to the field of food history and studies have had a lasting impact. Her research and writings continue to be referenced by scholars and enthusiasts alike. She was recognized for her work with numerous awards and honors, including the Julia Child Cookbook Award and the James Beard Foundation Award.

External links

• Official website