Carol Field took a flying leap and wrote a novel, Mangoes and Quince, after writing about Italy and Italian food since 1972 when she spent three months in Italy working on a film for PBS. In the ensuing years she wrote six other books:
She writes for the culture section of Il Sole 24 Ore, an Italian newspaper, and was a foreign correspondent for the Italian magazine La Gola, from 1990 to 1993. She was elected to membership in the Accademia Italiana della Cucina in 1993. She has lectured at the Smithsonian Institute, Washington, D.C., Schlesinger Library at Radcliffe College, Cambridge, Mass.; the California Academy of Sciences, and Oldways Preservation & Exchange Trust International Congresses in Greece, Spain, Italy, and America, among many others.
She has been featured on Lorenza de'Medici's Public Television series and baked bread with Julia Child on her series, In Julia's Kitchen with Master Chefs. She has taught cooking at many schools in America and at various sites in Italy, including the Cipriani Hotel in Venice and Badia a Coltibuono and Avignonesi Winery, both in Tuscany.
She is on the editorial board of Gastronomia, a journal published by the University of California Press and is the American editor of the forthcoming Oxford Companion to Italian Food (Oxford University Press, 2004).
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