B.A., English and Sociology, Kenyon College, 2002-2006
Columbia Publishing Course, Columbia School of Journalism, 2006
American food and wine history; history of American cookbooks
Jessica joined the museum in January 2015 with almost a decade of experience in developing food-focused content for the general public. She began her career at Alfred A. Knopf, where she learned to edit cookbooks from Judith Jones, the editor who first published Julia Child and an array of groundbreaking culinary voices from the 1960s to today. At Knopf Jessica wrote extensively about the history of American cookbooks and the science and history of food, and was the editorial lead on the digital development of the Mastering the Art of French Cooking iPad app. In 2012 Jessica moved to the imprint Clarkson Potter where she edited more than 20 books on an array of culinary styles. At the museum she has worked closely with Paula Johnson in the Division of Work & Industry, and with Susan Evans in the Office of Programs and Strategic Initiatives, to develop new curatorial content and programming initiatives around food history. She has served as lead developer and program host for the “Food Fridays” program, now called “Cooking Up History,” the first museum program to utilize the demonstration kitchen on the Wallace H. Coulter Performance Plaza. Since the demonstration kitchen first opened in July 2015, Jessica has hosted more than 30 unique cooking demonstrations, engaging partner chefs and special guests in front of large audiences. She has also written criticism about the performing arts, film, fiction and non-fiction literature for an array of publications.
- Member of curatorial team for update to FOOD: Transforming the American Table 1950-2000
- Program developer and host, Cooking Up History, January 2016-present
- Team member for the annual Food History Weekend program, 2015-present
- Program developer and host, Food Fridays, July-December 2015.
Graduated magna cum laude, Kenyon College, 2006. Phi Beta Kappa, Kenyon College, beta chapter of Ohio, 2006.
Association for the Study of Food & Societies (ASFS), present.