We're food professionals, dedicated food lovers, cooks
of all kinds, and a few culinary curmudgeons. We chose the name the peripatetic
epicure because we are constantly searching for the best ingredients,
equipment, and information, new or old. Note the use of lowercase of "peripatetic" and
"epicure". That is because "Peripatetic" and "Epicure",
spelled with initial capitals, refer to two schools of philosophy and not
to the generalized meaning of the words as we are using them here.
Author, editor, culinary historian and general historian Madge Griswold, CCP holds a BA degree with majors in history and journalism from Syracuse University and an MA degree in history from The University of Arizona. (The designation CCP stands for "Certified Culinary Professional," the certification of the International Association of Culinary Professionals.) She has studied food and cooking with prominent chefs and instructors in the United States, France, and Italy.
Ms. Griswold is author of A Cook's Tour of Tucson, which was published in Tucson by Bright Forest Publishers in 1992 and reissued for the Web in 2002, and of two other cookbooks, and is also author of the "Arizona and New Mexico" segment of Culinaria, The United States(Könemann, Cologne 1998) and coauthor of its "Texas" section. She has recently contributed articles to Scribnerıs Encyclopedia of Food and Culture and to the Oxford Encyclopedia of American Food and Drink. She is currently at work on a book about food and travel writer Charles H. Baker Jr.
An active member of the Scholarship Committee of the International Association of Culinary Professionals Foundation for several years, Ms. Griswold wrote the introductory material on scholarships for Culinary Schools (Peterson, Princeton 1998, 1999, 2002).
She is a professional member of The International Association of Culinary Professionals (IACP), and has received the CCP certification (Certified Culinary Professional) from the IACP. She is a judge for the Linda Russo Awards, jointly sponsored by the International Associations of Culinary Professionals Foundation and the James Beard Foundation. She is also a judge for the IACP Cookbook Awards, where she serves as the Executive Committee and is Chair in Training. Ms. Griswold is a past Chairman of the Board of Trustees of the International Association of Culinary Professionals Foundation. She serves on the Advisory Board of the University of California Press journal Gastronomica.
In addition to her culinary activities, writing and research Ms. Griswold is
actively involved in geneological work (family history) and is
coauthor of four books and numerous articles in the field
of computer programming languages.
e-mail: Webmaster
Return to bigaradehome page.