| Author Notes: |
John McQuaid is the author of Tasty: The Art and Science of What We Eat and his journalism has appeared in Smithsonian magazine, The Washington Post , Wired , Forbes.com, and Eating Well magazine. His science and environment reporting for The Times-Picayune anticipated Hurricane Katrina, explored the global fisheries crisis and the problems of invasive species. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. McQuaid is a graduate of Yale. He lives in Silver Spring, Maryland, with his wife and two children.
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