About Mary Gunderson
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History Cooks® fires the imagination and fuels the appetite. Our innovative culinary history books and presentations celebrate great adventures in American history. Food not only plays a role in every story, it almost always helps to shape it. We specialize in Great Plains and Western American food history, but that's just a starting point for the endlessly connected web of who we are and what we eat.
Mary Gunderson, food history innovator-in-chief, writes, speaks, consults, and cooks. She reaches audiences across the country, in person, and via the web, radio, television, and print. During her programs, you'll feel the sweat and toil of the Lewis & Clark Expedition. Or, you'll step into pioneer America through May's poignant presentation,"Dining with Antonia: Inspired by Willa Cather" History Cooks® consults for corporate projects and special events, too.
History of History Cooks®
Nationally noted food writer and culinary historian Mary Gunderson established History Cooks® in 1998. Good food, authentic, yet appealing, is at the heart of Mary's approach to food history and journalism. She's leavened her lifelong passion for food and history with academic and professional work in food and journalism. Mary is committed to accuracy of fact and authenticity in spirit in every project she does.
Awards
The Food Journal of Lewis & Clark: Recipes for an Expedition has earned numerous awards:
- Gold Medalist, 2004 Ben Franklin Award’s Bill Fisher Award for Best First Book, Non-fiction
- Most Original Concept, IPPY’s 2004 Most Original Concept—Top Ten Outstanding Book of the Year
- Best of Show, Best Cookbook, and Best Interior Design, 2004 Midwest Book Awards
- Official Cookbook, National Council of the Lewis & Clark Bicentennial
Affiliations
- International Association of Culinary Professionals
- International Book Publishers Association and Midwest Independent Publishers
- Editorial Freelancers Association, Inc.
- Consumer Trends Forum, International, Inc.
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