ユージニア・ボーン

EUGENIA BONE is a nationally known nature and food writer and author. Her work has appeared in many magazines and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, Sunset, and The Denver Post. She is the author of six books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award and was on many best cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award and was on many best cookbooks of 2014 lists. Her current book, Microbia: A Journey into the Unseen World Around You, will be published by Rodale in April 2018. Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others. Eugenia has lectured widely, in venues like the Denver Botanical Garden and the New York Public Library, judged food, and wine competitions, and she has appeared on television and radio many times. She is the founder of Slow Food Western Slope in Colorado, a master preserver, the former president of the New York Mycological Society, and a member of the National Association of Science Writers. She writes the blog, www.kitchenecosystem.com. Eugenia lives in New York City and Western Colorado.