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Barbara Haber is a food historian and the former curator of books at Radcliffe's Schlesinger Library at Harvard University where she built a major collection of cookbooks and other books related to food, and influenced the recognition of food history as a viable field of academic and professional study. She founded the Radcliffe Culinary Friends, which supported the library's culinary collection and provided a forum for food writers from across the country to present their work to an appreciative audience. She also held monthly gatherings, called "First Monday," where local chefs and writers came together to hear talks on timely food-related topics.

Barbara's books include "From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals" and "From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food," which she co-edited. She has written numerous articles and reviews including "Home Cooking in the White House" published in "White House History." She is currently working on a book about food and World War II in the Pacific tentatively called "Cooking in Captivity."

She is a former director of the International Association of Culinary Professionals and currently serves on the awards committee and chairs the Who's Who Committee of the James Beard Foundation. She is a frequent speaker on topics related to the history of food as well as popular food topics, and has appeared on television's "The Today Show," "Martha Stewart Living" and The Cooking Channel. Barbara was elected to the James Beard Foundation's "Who's Who in Food and Beverages" and received the M.F.K. Fisher Award from Les Dames d'Escofier.

Frantic Telephone-Call Roasted Potatoes. Credit: Barbara Haber

I will go to any length to obtain a recipe that interests me, and this leads to an embarrassing admission. While waiting in my

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The gadget that stands guard in Barbara Haber's garden. Credit: Barbara Haber

As a gardener who looks forward each year to eating my homegrown tomatoes, I have been bitterly disappointed when squirrels and other small animals

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Sad Cake. Credit: Barbara Haber

A British friend recently told me about a cake she grew up with called Sad Cake. That title struck me as pretty funny because

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Chocolate Chip-Pecan Biscotti. Credit: Barbara Haber

I am planning to compile a personal cookbook -- not for publication, but rather as a private collection of favorite recipes to give to

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Flagels. Credit: Barbara Haber

When I hear about a tantalizing version of a food I love, nothing will stop me from going to the ends of the earth

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Honey-coated fried swordfish. Credit: Barbara Haber

It seems that Americans are not making much culinary use of honey these days and are more likely to value bees for their ability

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Travel food. From left: Marcona almonds, stuffed peppers, albacore tuna, two types of olives, olive oil, Bomba rice for paella, and in the foreground sweet orange-flavored torta made with olive oil. Credit: Barbara Haber

I never thought I would say this, but I am beginning to miss airline meals. I know, I know, they were pretty bad, but

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Fudge bottom pie. Credit: Barbara Haber

We are frequently reminded that food prompts memory, a recognition that has led to the flourishing of food memoirs, a literary genre that has

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