I have authored and contributed to books on food, satire, culture, politics, and history.



My articles have appeared in the New York Times, Washington Post, and the BBC, among other outlets.



With more than 20 years of writing experience, I help clients create editorial projects on a freelance basis.


My New Book: Eatymology

Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are  bartenders fat washing their spirits (and what does that even mean)?


Eatymology (buy now on demystifies the most fascinating new food words to emerge from today’s professional kitchens, food science laboratories, pop culture, the Internet, and more.


With 100 definitions, illustrations, and fun food facts from bistronomy to wine raves, Eatymology shows you why it’s absolutely imperative to adopt a coffee name and what it means to be gastrosexual. Eatymology is the perfect gift for everyone from foodiots to brocavores.

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Upcoming Events

Wednesday, November 4

7:30 p.m.

Words Bookstore

179 Maplewood Avenue

Maplewood, New Jersey 07040


Saturday, November 7

11:00 a.m. – 1:00 p.m.

Union Square Greenmarket

Union Square

New York, New York


Thursday, November 19

7:00 p.m.

Porter Square Books

25 White Street

Cambridge, Massachusetts 02144

Latest Blog Posts

  • thanksgiving-retro-advertisement-turkey
    The New Glossary of Thanksgiving

    Do you suffer from cranberrogance (a haughty preference for homemade cranberry sauce over canned) or pairnic attacks (A feeling of acute anxiety over......

    Why We Stuff: A Brief History of Engastration

    I wrote about turducken, cherpumple (an official entry in Eatymology: The Dictionary of Modern Gastronomy), and the history of engastration (the cooking of......

  • IMG_1050 (1)
    Eatymology Launches Today!

    My new book, Eatymology: The Dictionary of Modern Gastronomy, officially launches today! You can buy it now on or from your favorite......

“The Banksy of the food world”

One fateful night in March 2010, I created Ruth Bourdain, a ridiculous satirical creature with the world-weary visage of globe-trotting uber-“bad boy chef” Anthony Bourdain shrouded in the flowing mane of legendary author, restaurant critic, and Gourmet magazine editor Ruth Reichl.


Dubbed “the Banksy of the food world,” this Frankenstein monster blended two extreme poles of gastronomy: the hedonistic and the holier-than-thou, the crass and the couth, the plastered and the poetic. Joining these opposite forces together into one satirical character became the perfect vehicle for lampooning all corners of the food world, from celebrity chefs to food media cliches.

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About Me


Born in Boston and raised in Berkeley, I am a writer and the author of Comfort Me with Offal: Ruth Bourdain’s Guide to Gastronomy and the forthcoming Eatymology: The Dictionary of Modern Gastronomy (November 3, 2015).


My articles have appeared in The New York Times, The Washington Post, Olive (BBC), Time Out New York, epicurious, CHOW, and Tasting Table, among other newspapers, magazines, and websites.

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