Travels from: Williamstown, Massachusetts
Expertise: Russian culture and cuisine, vodka, caviar, Georgian culture and cuisine, Nordic cuisines, Central Asian cuisines, food history, culinary history, food and art, cutlery, fermentation, culinary diplomacy, Jewish and Ashkenazi foods.
Darra Goldstein is the Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She is also the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. Besides serving as Editor in Chief of the James Beard-nominated Oxford Companion to Sugar and Sweets, she is the author of five cookbooks: A Taste of Russia, The Georgian Feast (the 1994 IACP Cookbook of the Year), The Winter Vegetarian, Baking Boot Camp at the CIA, and Fire and Ice: Classic Nordic Cooking. Her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, will appear in February 2020.
Darra was the national spokesperson for Stolichnaya vodka when it was first introduced to the US, and she has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity. She is currently Series Editor of California Studies in Food and Culture (University of California Press). In 2013 Darra served as Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto, and in 2016 held the Macgeorge Fellowship at the University of Melbourne. She sits on the advisory board of the Julia Child Foundation for Gastronomy and the Culinary Arts and is a member of the advisory “Kitchen Cabinet” for the Smithsonian National Museum of American History.
Beyond the North Wind: Russia in Recipes and Lore, (forthcoming) February 2020.
Fire and Ice: Classic Nordic Cooking, 2015.
A la Russe: A Cookbook of Russian Hospitality, 30th anniversary edition 2012.
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America, 2007.
The Winter Vegetarian, 2000.
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia,1993.
Publication of the Year, James Beard Foundation, Gastronomica, 2012.
Best Food Magazine in the World, Gourmand World Cookbook Awards, Paris, Gastronomica, 2011.
Best Culinary History Book, Gourmand World Cookbook Awards, Culinary Cultures of Europe, 2005.
IACP Julia Child Award for Best Cookbook of the Year , The Georgian Feast, 1993.
“Darra Goldstein is the best kind of food scholar. She’s a gourmet and a gourmand, driven by equal parts hedonism and curiosity." - Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns