Rachel Laudan is author of Cuisine and Empire: Cooking in World History (University of California Press, 2013). Raised on an English farm, she received her Ph.D. in history and philosophy of science from University College London. After faculty positions at Carnegie-Mellon, Viriginia Tech, and the University of Hawaii, grants from Fulbright, NEH, and NSF, fellowships at the Davis Center, Princeton University, the Institute for Advanced Studies at Princeton, and MIT, she moved to Mexico and turned to food history. She has twice won book awards from International Association of Culinary Professionals book awards, served as their Scholar-in-Residence, and been awarded the Sophie Coe Prize of the Oxford Symposium on Food and Cookery. In 2012 she moved to Austin, Texas.