Karen Hess

Karen Hess (1918–2007) was an American culinary historian and author, renowned for her work in the field of food history. She is best known for her meticulous research and writings on American culinary traditions and historical recipes.

Early Life and Education

Karen Hess was born in 1918. She developed an early interest in cooking and food, which later became the focus of her professional career. Hess pursued her education in various fields, which contributed to her comprehensive understanding of culinary history.

Career

Karen Hess's career as a culinary historian began in earnest when she started to delve into historical American cookbooks. Her work often involved detailed analysis and interpretation of historical recipes, providing insights into the culinary practices and food culture of past eras.

One of her most notable contributions is her annotated edition of Mary Randolph's The Virginia House-Wife, originally published in 1824. Hess's annotations provided historical context and explanations for the recipes, making the work accessible to modern readers and scholars.

Major Works

• The Virginia House-Wife by Mary Randolph (Annotated Edition)
• The Carolina Rice Kitchen: The African Connection

Contributions to Culinary History

Karen Hess's work has been instrumental in preserving and interpreting American culinary traditions. Her research often highlighted the influences of various cultures on American cuisine, particularly the contributions of African and African American culinary practices.

Personal Life

Karen Hess was married to John L. Hess, a journalist and food critic. Together, they shared a passion for food and culinary history, often collaborating on various projects.

Legacy

Karen Hess is remembered as a pioneering figure in the field of culinary history. Her meticulous research and dedication to the subject have left a lasting impact on the study of American food traditions.

Related Pages

• Food history
• Mary Randolph
• The Virginia House-Wife
• John L. Hess