A conscientious, empathetic writer with a keen eye for detail, I can bring my own voice to your project or tailor my work to fit your needs. I have years of experience editing and proofreading essays and exams, particularly for non-native speakers of English. My work as an English as a Second Language teacher means that I can help pinpoint errors and explain correct usage.
With extensive experience as a research assistant, I am used to getting my hands dirty in archives and at deciphering hundred-year-old handwriting. I speak, read and write French fluently (both international and Canadian French) and am available to translate from French to English while maintaining the tone of a document.
by Kathleen V Gudmundsson "Are you afraid of getting burned?" asked my supervisor as I gingerly lifted a floppy, undercooked crêpe with a spatula. I looked at it with dismay as it fell apart. She swept it off to the side with one long motion of her own spatula, greasing the griddle again.
Some cookbooks are written to fulfill a necessity. For instance, the first book we tackled for the Historical Cooking Project back in November, Catharine Parr Traill's The Female Emigrant's Guide, was designed to teach town-dwelling Englishwomen how to cook with the ingredients they would find in the Canadian backwoods.
Paella valenciana (made with chicken, rather than seafood), Hontanas, Castilla y León Having introduced readers of the Historical Cooking Project to the Camino de Santiago in my last post, I wanted to talk about my own experience as a pilgrim on the Camino Frances this past fall.
The first time I heard about the Camino de Santiago, I couldn't believe that there were people who wanted to walk a medieval pilgrimage route. After all, it's the twenty-first century, and buses, trains and flights cross Europe - why would anyone choose to walk through Spain?
In 1996, when I was ten years old and living just south of Washington, D.C., my mother took a job at a bakery-café in the tiny town where we lived. The baker was a family friend who had training in both kosher-style and New Orleans-style baking.