Sandra Sherman
Sandra Sherman is a world authority on the history and culture of food, cooking, and cookbooks. She has written three books on the subject, as well as dozens of articles, and has spoken on virtually every continent. She can address sophisticated, academic audiences, as well as general audiences who want to be entertained. Sandra is very entertaining, even though she has an immense store of detailed knowledge. Her latest book, "Invention of the Modern Cookbook," was the basis of talks in such diverse venues as Oxford University, Harvard, the University of Michigan, and culinary history societies in fifteen states. She uses dramatic visuals taken from original 16th, 17th, and 18th century texts, and then brings all of this down to what is happening today across the culinary spectrum. She is particularly expert on the phenomenon of the celebrity chef which, as she will explain, got started in the 17th century and -- in principle -- is still following along the patterns laid down by Robert May and Mrs. Raffald. You will never read a cookbook the same way after hearing Sandra, not will you ever think that Julia Child was or Martha Stewart sprung up out of nowhere in the 20th cnetury.
Sandra is both a lawyer and an English professor, and has worked on nuclear energy, international trade, and the history of economics. Her four books are standards in every major library, and are cited extensively. She knows how to make a riveting presentation (as lawyers and English professors must!). Sandra has lived all over the world, but is a native New Yorker. She will not waste any time, but will get right to the point and stay with it. She is great at answering follow-up questions. She relates to an audience.
One of Sandra's major interests is how cookbooks learned to connect with their audience, i.e. with their readers. Old cookbooks were barely able to list ingredients, much less teach . . . but in time, they figured this out. How? Sandra has offered the most original, creative explanations for how a craft like cooking -- usually learned in real time as an apprentice -- was finally reduced to at least a semblance of intelligible instructions. How did they figure this out? The result was a revolution in peagogy, as cookbooks led the way in print media education. As sandra talks, audineces get a real, in-depth understanding of modern self-help books developed. Women flocked to these books, and Sandra is an expert on the growth of women's educational opportunities.
Sandra is a dynamic speaker., full of energy and love for her subject. She is fun, deeply informative, and an all-around pleasure to invite.
Sandra Sherman is a world authority on the history and culture of food, cooking, and cookbooks. She has written three books on the subject, as well as dozens of articles, and has spoken on virtually every continent. She can address sophisticated, academic audiences, as well as general audiences who want to be entertained. Sandra is very entertaining, even though she has an immense store of detailed knowledge. Her latest book, "Invention of the Modern Cookbook," was the basis of talks in such diverse venues as Oxford University, Harvard, the University of Michigan, and culinary history societies in fifteen states. She uses dramatic visuals taken from original 16th, 17th, and 18th century texts, and then brings all of this down to what is happening today across the culinary spectrum. She is particularly expert on the phenomenon of the celebrity chef which, as she will explain, got started in the 17th century and -- in principle -- is still following along the patterns laid down by Robert May and Mrs. Raffald. You will never read a cookbook the same way after hearing Sandra, not will you ever think that Julia Child was or Martha Stewart sprung up out of nowhere in the 20th cnetury.
Sandra is both a lawyer and an English professor, and has worked on nuclear energy, international trade, and the history of economics. Her four books are standards in every major library, and are cited extensively. She knows how to make a riveting presentation (as lawyers and English professors must!). Sandra has lived all over the world, but is a native New Yorker. She will not waste any time, but will get right to the point and stay with it. She is great at answering follow-up questions. She relates to an audience.
One of Sandra's major interests is how cookbooks learned to connect with their audience, i.e. with their readers. Old cookbooks were barely able to list ingredients, much less teach . . . but in time, they figured this out. How? Sandra has offered the most original, creative explanations for how a craft like cooking -- usually learned in real time as an apprentice -- was finally reduced to at least a semblance of intelligible instructions. How did they figure this out? The result was a revolution in peagogy, as cookbooks led the way in print media education. As sandra talks, audineces get a real, in-depth understanding of modern self-help books developed. Women flocked to these books, and Sandra is an expert on the growth of women's educational opportunities.
Sandra is a dynamic speaker., full of energy and love for her subject. She is fun, deeply informative, and an all-around pleasure to invite.
