Food History: Q&A with Mark Kurlansky
Mark Kurlansky is the keynote speaker at the "Food and History: From Theory to Practice" conference being held at NC State May 4 - 5. Kurlansky is the best-selling author of “Cod,” “Salt,” “The Big Oyster” and other books focused on the story (and history) of food. He is the winner of the James Beard Award for food writing and the Bon Appetit Food Writer of the Year, among other awards. We recently caught up with Kurlansky to ask him a few questions about food ... and history.