Jessica Carbone (Contributing Editor), shapes cookbook and food narrative coverage, and the SAVEUR cookbook club. She began her career by editing cookbooks at Alfred A. Knopf and Clarkson Potter, then joined the food history team at the Smithsonian's National Museum of American History.
This interview is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Growing up in London, and having a mixed heritage, I was exposed to so many different cultures. On different days of the week, we might be eating baked ziti or corned beef and rice , and at family celebrations we’d have a huge banquet of traditional Caribbean foods like rice and peas, jerk chicken, salmon, and so on. But then my parents had a lot of friends from different backgrounds. I had a godmother from Mauritius, so we’d also have Mauritian influences.
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