Mary Margaret Pack is a fifth-generation Texan who grew up on the Gulf Coast eating shrimp, blue crabs, and rice and gravy. She’s a food writer/historian and private chef who divides her time between Austin and San Francisco. A former librarian and technical writer, she's a graduate of Rice University, the University of Texas, and California Culinary Academy, and has been writing about food since 1998. A regular contributor to The Austin Chronicle and Edible Austin, she’s published in Gastronomica, The San Francisco Chronicle, Sugar & Rice, Oxford Encyclopedia of Food & Drink in America, Nation’s Restaurant News, Scribner's Encyclopedia of Food and Culture, The Dictionary of Culinary Biography, and Southern Foodways Alliance’s Cornbread Nation 1. She’s presented on food and foodways to various museums and food history groups, as well as to IACP (International Association of Culinary Professionals), Les Dames d’Escoffier International, CIA-Napa, Southern Foodways Alliance, Foodways Texas, Texas Folklore Society, and the Historic New Orleans Collection.