As a doctoral student in an innovative interdisciplinary program within the Arts and Humanities that merges texts and technology, I am able to research, interpret, and design individual historically accurate meals, desserts, and drinks from the 1700s-1960s for your program, restaurant, bar, or event.
Interested in developing a historically accurate menu for a restaurant, bar, or event? I am able to work with you to design a menu that fits the time period you desire between the 1700s and 1960s. This service can be done for the purposes of assisting a professional dining venture or for themed personal specialty events such as weddings, birthdays, and other large gatherings.
If you represent a living history museum, culinary museum, or a museum or library that is curating a related exhibit, I am available for consulting and research on projects such as these. Additionally, with a business degree in marketing, I am able to help institutions that preserve culinary history and information through texts and reenactments with marketing services to bring more interest to these programs.
If you or your company needs historical food and beverage consulting for a period piece creative project or a historical drama, I am available to share knowledge on historical American food and beverage, kitchen technology, kitchen spaces, menus, table settings, adulteration issues, and dining practices.
A Master of Arts in English with a Technical Communication specialization and a GradCert in Professional Writing makes me qualified as a technical editor for instructional publications and my area of focus is cookbooks, both modern and historical.
Need food and beverage content for your business or personal blog, social media pages, and website? I provide these services on topics both historical and modern including written recipes, images, videos, and gifs. With a business degree in Marketing and graduate degrees in Writing, I am uniquely able to create compelling content with your audience in mind.
I am experienced in public speaking, stage performance, teaching at the university level, and I am trained in culinary arts with several certifications. With this expertise, I am able to hold virtual speaking engagements and classes across the country. Topics I am able to speak on include; historic American cookery, gender and women's interests concerning domestic labor in the household, modern and historical cocktails, general cooking classes, cookbook writing, home economics, and technical communication
As an adjunct professor, I am available for instructing undergraduate students in an online asynchronous environment on topics of technical communication and English.