Title:Contributing WriterEducation:B.A. in Geography, Queen’s University; Juris Doctor, University of TorontoLocation:Toronto, OntarioExpertise:Asian cuisine, travel, rice and flatbreadsNaomi Duguid is a writer, traveler and photographer. Her most recent book isThe Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food(2022). Her previous books includeBurma: Rivers of Flavor(2012) andTaste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan(2016). In her work, she explores daily home-cooked foods in their cultural context through stories, recipes and photographs.She is the co-author of six earlier award-winning books of food and travel, includingHot Sour Salty Sweet: A Culinary Journey Through Southeast Asia;Seductions of Rice;Flatbreads and Flavors;HomeBaking: The Artful Mix of Flour and Tradition Around the World;Mangoes and Curry Leaves: Culinary Travels through the Great SubcontinentandBeyond the Great Wall: Recipes and Travels in the Other China.Naomi is a trustee of the Oxford Symposium on Food and Cookery and an advocate for whole grains and sustainable agriculture. She leads two food-centered small group trips each year, one in northern Thailand and the other in the Republic of Georgia.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:B.A. in Geography, Queen’s University; Juris Doctor, University of TorontoLocation:Toronto, OntarioExpertise:Asian cuisine, travel, rice and flatbreads
Title:Contributing Writer
Education:B.A. in Geography, Queen’s University; Juris Doctor, University of Toronto
Location:Toronto, Ontario
Expertise:Asian cuisine, travel, rice and flatbreads
Naomi Duguid is a writer, traveler and photographer. Her most recent book isThe Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food(2022). Her previous books includeBurma: Rivers of Flavor(2012) andTaste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan(2016). In her work, she explores daily home-cooked foods in their cultural context through stories, recipes and photographs.She is the co-author of six earlier award-winning books of food and travel, includingHot Sour Salty Sweet: A Culinary Journey Through Southeast Asia;Seductions of Rice;Flatbreads and Flavors;HomeBaking: The Artful Mix of Flour and Tradition Around the World;Mangoes and Curry Leaves: Culinary Travels through the Great SubcontinentandBeyond the Great Wall: Recipes and Travels in the Other China.Naomi is a trustee of the Oxford Symposium on Food and Cookery and an advocate for whole grains and sustainable agriculture. She leads two food-centered small group trips each year, one in northern Thailand and the other in the Republic of Georgia.
Naomi Duguid is a writer, traveler and photographer. Her most recent book isThe Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food(2022). Her previous books includeBurma: Rivers of Flavor(2012) andTaste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan(2016). In her work, she explores daily home-cooked foods in their cultural context through stories, recipes and photographs.
She is the co-author of six earlier award-winning books of food and travel, includingHot Sour Salty Sweet: A Culinary Journey Through Southeast Asia;Seductions of Rice;Flatbreads and Flavors;HomeBaking: The Artful Mix of Flour and Tradition Around the World;Mangoes and Curry Leaves: Culinary Travels through the Great SubcontinentandBeyond the Great Wall: Recipes and Travels in the Other China.
Naomi is a trustee of the Oxford Symposium on Food and Cookery and an advocate for whole grains and sustainable agriculture. She leads two food-centered small group trips each year, one in northern Thailand and the other in the Republic of Georgia.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
