Scott Haas is the author of “Hearing Voices” (Dutton) and “Are We There Yet?” (Plume) and a co-author of “The Da Silvano Cookbook” (Bloomsbury). He won a James Beard award in 2004 for his radio work. His work appears in a variety of publications, including Wine Enthusiast, The Boston Globe, and Gastronomica. He has a doctorate in clinical psychology and maintains an active consultative practice emphasizing diagnostic work. He is based in Cambridge, Massachusetts.
Shrink in the Kitchen
Why Talk about Food When There’s a War on OR The Gourmet’s Guide to Berlin, circa 1941…Scott Haas Analyzes The Bunker Mentality
3 responses so far ↓
1 Robert // May 15, 2009 at 9:03 pm
I do very much appreciate your work Scott…when I read about the wine, cheese and other delicacies you write about – i can basically smell them through your words – keep it up!
Best, Rob
2 Abbie // Jan 27, 2010 at 5:01 am
250 books!?
Would you consider donating any of them?
Future Chefs is a Boston-based scholarship and mentoring non-profit for motivated high school students wishing to pursue a career in the culinary arts. It’s an extraordinary program that’s empowering the next generation of chefs.
Cookbooks, food novels, historical accounts of food cultivation/production, chef biographies, etc are an invaluable resource for culinary students, foodies, and chefs alike and I’m sure they would be extremely grateful to receive such a gift.
3 Toni Elka // Feb 1, 2010 at 10:36 am
Thanks so much for thinking of us, Abbie. Books about food are nourishing!
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