Clifford A. Wright is a cook, food writer, and research scholar specializing in the cuisines of the Mediterranean.
He is the winner of the James Beard/KitchenAid Cookbook of the Year and Best Writing on Food awards and nominee for the International Association of Culinary Professionals’ Cookbook of the Year in 2000.
The New York Times has recognized Wright as one of the most innovative cooks in America in its “Cooks on the Map” series and praised him for his style of emphasizing regional Mediterranean home cooking with its historical background.
He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He also wrote all food entries for Columbia University’s Encyclopedia of Modern Middle East.
In addition to his food writing, Wright has been featured on numerous television shows including the Food Network’s Cooking Live with Sara Moulton, PBS’s Cook’s Tour, the Discovery Channel’s Home Matters, and over 40 radio programs.
Wright’s scholarly approach to food writing is rooted in his successful career in the field of international affairs, beginning as a researcher at the Brookings Institution in Washington, DC, then as a staff fellow at the Institute of Arab Studies in Cambridge, Massachusetts, and finally as the Executive Director of the American Middle East Peace Research Institute. Wright received his Master of Arts degree in Philosophy from the graduate faculty of the New School for Social Research in New York. He was a doctoral candidate at the New School for Social Research and at Georgetown University.
Wright has lived in New York, Washington D.C., Boston, France, Switzerland, Austria, and Italy, and now resides in Santa Monica, California.
Author Website: www.cliffordawright.com