Gary Allen (who was once an illustrator) now cooks, eats, dreams, talks, and writes about food. After writing The Resource Guide for Food Writers (1999), he edited Remarkable Service for The Culinary Institute of America (2001). He's contributed articles to Culinary Biographies (2006), and Scribner's Encyclopedia of Food and Culture (2003). He was Associate Editor of, and contributor to, The Oxford Encyclopedia of Food and Drink in America (2004) and The Concise Oxford Encyclopedia of Food and Drink in America (2007).The Herbalist in the Kitchen, a reference work on herbs and spices, was published by the University of Illinois Press (July, 2007). He also co-edited, with historian Ken Albala, The Business of Food: Encyclopedia of the Food and Drink Industries for Greenwood Press (October 2007). He has also written articles for other encyclopedias from Greenwood: Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia (2008), and They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World (January 2012). His anthology of writings about cannibalism -- humorous, scary, thoughtful, disgusting, and touching -- was published in 2008. Its called Human Cuisine, and it was also co-edited with Ken Albala.He's even written occasional stories -- of a nostalgic/humorous nature -- that have appeared in others' anthologies such as The Anxious Groom (2004), Prima Materia Volume 4 (2005), Fear and Loathing of Boca Raton (2007), and Let Them Eat Crepes (2010).His latest book, Herbs: A Global History, for Reaktion Press (scheduled for publication May 2012 -- in hard cover and Kindle). He recently completed the next book in the series, this time on sausage.Occasionally, 'midst chewing and swallowing, he writes for magazines, e-zines, and symposia, including that of the Association for the Study of Food and Society, for which he's been their web master and newsletter editor. He is food history editor at LeitesCulinaria.com. He has also published, for ten years, a monthly electronic newsletter about online resources for food writers, which is now part of his blog (http://justserved.onthetable.us). In his spare time, he teaches food writing, plus various courses on food history and culture, at Empire State College (part of the State University of New York).You'll find a directory of his online writings at "A Quiet Little Table in the Corner" (http://tinyurl.com/2duwe93) or visit his own website: "On the Table" (http://onthetable.us).