Jessica Carbone

JESSICA CARBONE is a food writer and historian, and a contributing editor of books coverage at SAVEUR. She is a former cookbook editor at Alfred A. Knopf and Clarkson Potter and a former member of the food history team at the Smithsonian’s National Museum of American History. She has taught at the Gastronomy Program at Boston University, Johnson & Wales and at Harvard University, where she completed her PhD in 2024. Find her at @jessfscarbone.