Clifford A. Wwright is a cook, food writer, and research scholar
specializing in the cuisines of the Mediterranean. He is the author
of six cookbooks and writes frequently for Saveur, Fine Cooking,
Gourmet, Bon Appétit, and Food & Wine, as well as having written
all the food entries for Columbia University's Encyclopedia of the
Modern Middle East.
Wright is also a nationally recognized cook. He was chosen as one
of the most innovative cooks in America by The New York Times in
its "Cooks on the Map" series for his style of emphasizing regional
Mediterranean home cooking with its historical background. Before
writing about food, Wright had a successful career in the field of
international affairs, beginning as a researcher at the Brookings
Institution in Washington, D.C., then as a staff fellow at the
Institute of Arab Studies in Cambridge, Massachusetts, and finally
as the executive director of the American Middle East Peace
Research Institute.
Wright received his master of arts degree in philosophy from the
graduate faculty of the New School for Social Research in New York,
where he was also a doctoral candidate. Today, while he continues
his writing and cooking, Wright is a center affiliate of the Gustav
E. von Grunebaum Center for Near Eastern Studies at the University
of California-Los Angeles. Born in New York, he lived for many
years in the Boston area and now resides in Santa Monica,
California, with his three children.
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