I have written for several encyclopedias, in a style that blends academic research with accessible, consumer-oriented writing.
I wrote the “Wylie Dufresne” entry in Savoring Gotham, published in 2015.
I wrote the “Macarons,” “Pastry Chef,” “Popping Sugar,” “Sugar in Experimental Cuisine,” and “Switzerland” entries in The Oxford Companion to Sugar and Sweets, published in 2015.
I wrote the entries on “Molecular Gastronomy,” “Sous Vide Cooking,” and “Wylie Dufresne” for The Oxford Encyclopedia of Food and Drink in America, 2nd Edition, published in 2012.
I wrote the “Switzerland” entry for Food Cultures of the World, published in 2011.
I wrote the “Molecular Gastronomy” entry for The A-Z Encyclopedia of Food Controversies and the Law, published in 2010.