Jessica Carbone is an experienced writer, editor, and historian of American foodways, and has developed material for museums, books, magazines, and a variety of media spaces. She is a contributing editor of books coverage at SAVEUR, where she also manages the SAVEUR cookbook club, and is the managing editor of Gastronomica: The Journal for Food Studies. She has contributed recipes, editorial guidance, and original research to an array of outlets, including Serious Eats, SAVEUR, The Boston Globe, and the HBO series The Gilded Age. She has taught multiple courses relating to food history and culture at Harvard University and at the Gastronomy Program at Boston University. She is a former board member for the Association of the Study of Food and Society (ASFS), and a former co-president of the Graduate Association of Food Studies. Her Substack newsletter, French Fries and Martinis, can be read here.

In her publishing career, Jess served as a cookbook editor at Clarkson Potter, working with chefs, journalists, and food writers to develop their exceptional culinary ideas into exceptional cookbooks, and as assistant managing editor at Alfred A. Knopf on a range of literary fiction and nonfiction titles. She has also worked with the curatorial and programmatic components of the American Food History Project at the Smithsonian National Museum of American History, conducting research and developing content for events and media relating to food and wine exhibitions and programming.

In 2024, she received her doctorate in American Studies from Harvard University, where her dissertation chronicled shifts in public culinary pedagogy in American media and discourse from the late nineteenth century to the present. She holds a master’s degree in History from Harvard University and a bachelor’s degree in English and Sociology from Kenyon College, and completed the Columbia Publishing Course. She has worked in restaurants in Washington state and New York City; helped to develop organizations for underground dining experiences, community-supported agriculture, and professional food networking; and has written extensive criticism on literature, film, theatre, and popular culture for a range of websites and online journals. Elle parle bien le français, un po’ di italiano, y, un día, español. She looks forward to collaborating with you.