James Beard Award winner
Mark Kurlansky
- Discipline
- James Beard Award winner
Portrait of Mark Kurlansky
i. Biography
"It’s so much easier talking about non-fiction than fiction anyway."
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The Climb
Mark Kurlansky’s early career moved restlessly and vividly across the page and the working world: playwright, commercial fisherman, dock worker, paralegal, cook, and pastry chef, before he became a foreign correspondent at The International Herald Tribune, The Chicago Tribune, The Miami Herald, and The Philadelphia Inquirer (1976–1991). Today, he brings that breadth of experience to the classroom as guest lecturer of Columbia University School of Journalism, Yale University, Colby College, and various other schools.
Signature
Mark's signature dishes include Cod: A Biography of the Fish That Changed the World, Salt: A World History, and The Big Oyster: History on the Half Shell.
In Their Words “I sometimes think there is nothing really to be said about a novel but ‘read the book’.” “It’s so much easier talking about non-fiction than fiction anyway.”
Recognition
Mark's honors include James Beard Award for Food Writing, Dayton Literary Peace Prize (2007), and Bon Appetit’s Food Writer of the Year Award.
FAQ
Asked of Mark
Where did Mark Kurlansky work before?
Mark Kurlansky's earlier career included The International Herald Tribune, The Chicago Tribune, The Miami Herald, and The Philadelphia Inquirer.
What recognition has Mark Kurlansky received?
James Beard Award for Food Writing.
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The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.