Rosemary Barron’s first book, “Flavours of Greece,” was inspired by the wonderful foods and hospitality she enjoyed in Greece over many years, and by her experiences in her pioneering cookery school, Kandra Kitchen Crete. Published in 1991, and an Editor’s Choice in the New York Times that year, it has never been out of print. Later, she gave courses on Santorini that traced through food, wine and history the island’s long and eventful history. A second book followed, and articles for magazines including Bon Appetit, Decanter and BBC Good Food.

Her cooking classes, workshops and lectures given throughout the United States and in Canada, the United Kingdom, Greece and elsewhere, have been featured in many newspapers and magazines, including Vogue, Cuisine, The Independent and the San Francisco Chronicle. For the past 10 years, Barron has also worked with food producers and cooks in Transylvania, designing programmes to support their community-based food tourism and traditional food skills. She has given papers at the Oxford Symposium on Food & Cookery and contributed to guidebooks and anthologies. Her writing is referred to in numerous books, including The Oxford Companion to Food.

Born in London, and now living in Somerset, Barron is a past president of the International Association of Culinary Professionals, a member of the Society of Authors and Guild of Food Writers, and co-founder of a centre for food and cultural studies at a British university. She is currently writing another book, contributing articles to Food and Travel magazine, and occasionally leading tours in Transylvania, Santorini and the south west of England.