Adrienne Katz Kennedy
School
Cleveland State University, Roehampton University
Expertise
Culinary Anthropology, Food Industry Interviews, Food And Social Justice
- Adrienne has collaborated with chef Jeremy Pang on four cookbooks, including the Gourmand Award-winning "Hong Kong Diner."
- In 2019 Adrienne was awarded the Guild of Food Writers Bursary Award, for her work in New Mexican cuisine and culture.
- Adrienne's work within cookery schools earned her a finalist title in the category of Unsung Heroes at the UK's Cookery School Awards.
Experience
Adrienne has spent 14 years in the food media and food education industry, with four years as tireless freelance writer under her belt. Her work has appeared in Sierra Magazine, Heated by Bittman, Whetstone Journal, Vittles, Pit Magazine, Courier Media, Life & Thyme, Eater London, TOPIA World of Good and more. Adrienne uses her training in anthropology and performance to investigate culture through the lens of food, including where comes from, who makes it, and what it's so important. Her collection of spices remains forever incomplete — a new curiosity is always lurking just around the corner.
Education
Adrienne completed her undergraduate work in cultural anthropology at Cleveland State University, before packing her suitcases and moving to England to earn her master's in the field of Dance Anthropology from Roehampton University. She now applies her training in anthropology and performance to the wide world of food and culture.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Adrienne Katz Kennedy
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Swedish candy encompasses everything from salty licorice to decadent chocolate. We tried some of the regional candies to see which one was the best.
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Many female food figures have paved the way for the culinary world we know today. Learn about these powerful women and their contributions to food and more.
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Adajoké Bakare is the first Black female UK chef to be awarded with a Michelin star, and we got the chance to speak with her and dine at Chishuru.
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From small eateries to citywide sensations, this is a list of great places to eat East and Southeast Asian cuisine in London, according to a local.
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Here are a few of Seattle's Caroline Wright's top tips and tricks for how to cook your way to a delicious and satisfying vegan, gluten-free soup.
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Two of Cleveland's unique and delicious pastries were born out of its active Ashkenazic Jewish community: Russian tea biscuits and coconut bars.
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Caroline Wright's professional and personal life has included numerous ups and downs. Here's the story behind the Seattle-based chef's remarkable journey.
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Russian tea biscuits are one of Cleveland's best-kept secrets when it comes to local food, and any Ohio traveler would be wise to try this delicious pastry.
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Vegetarians and vegans rejoice. London's tasty vegetable and plant-based restaurant choices and offerings have never been so varied or so delicious.
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London alone has many reputable restaurants serving high-quality steaks for those with a penchant for beef. A local gives their recommendations on where to eat.
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No, hemp milk won't get you high ... but it will increase your nutrient intake, help the environment, and taste delicious in recipes or on its own.
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School lunches, and the school lunch experience for students, have evolved tremendously over the past century or so. Here's what, why, and how it happened.
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If you want to bulk up a homemade soup and add nutritional value too, canned ingredients are the way to go. These are some of the best ingredients to consider.
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Just because sweet potatoes don't have savory in their name doesn't mean they can't be a great addition to a savory dish. Here's everything you need to know.
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England has a great many food traditions, but few times of the year are as full of good eats as Christmas. Here's how Brits eat through the holiday season.
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A cheese board is the perfect way to impress your dinner party guests, or to indulge in solo. These best palate cleansers will make your cheese board perfect.
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If you've never heard of the root vegetable boniato from the Caribbean, we've put together all the information and fun facts you need to know about it.
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Discover some of the most historic dining destinations of Britain's capital, where you can still feast like royalty amid classic settings of fine cuisine.
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It's far too easy to make mistakes that can wreck your holiday get-together. These are some of the best ways to avoid making many of those mistakes.
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Part of the joy of growing up is having a bunch of weird foodstuffs that are destined to be removed from circulation. Here are the foods from the 80s we miss.
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Canned food drives are a great way to help your community, but there is a lot you might not know about their history and how to maximize your help.
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In a city as big as London, there is no shortage of breathtaking experiences. But these London restaurants take the cake in stunning ambience for diners.
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There are countless warming spices that add bold flavor and welcome heat to your dishes, and naturally, they come from all corners of the globe.
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Explore a posh array of spots for enjoying a cuppa with gourmet delights around London, where anyone with a pocketful of pounds can dine like a queen.
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Canned beans, in particular, should be considered the ultimate convenience food. Here is a bit of butter bean-shaped inspiration.
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Yum Bug is a company hoping to make bugs a more widely consumed food source in the Western world. We tried its London pop-up to find out what to expect.
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Give your sweet potatoes a second life to savor with these suggestions for enhancing soups, cookies, waffles, and much more with leftover yams.