Emily Beyda

• Emily studied culinary anthropology as an undergraduate at NYU, learning about how the way we eat has evolved over time and the various ways food impacts culture.
• She has a cooking TikTok called @cozycuisine where she develops and posts simple and nourishing recipes for the whole family for her almost 800 followers
• A lifelong food lover and adventurous eater, Emily grew up cooking with her mother and siblings and has been writing about food since she founded her elementary school newspaper's restaurant review column, reviewing the best macaroni and cheese in her hometown of Los Angeles.

Experience

Emily Beyda has been writing about food since a young age. In her early 20s she wrote for a now defunct British food blog called Pork & Gin and online publications like The Hairpin before covering food news for The Austin Chronicle, where she also wrote a food advice column called "Ask a Glutton." Her food journalism has appeared in The Los Angeles Times, and she currently develops recipes for "The Contrarian." A passionate and enthusiastic home cook, she has developed recipes for clients including ButcherBox, Sunbasket, and other meal delivery companies. Today, her work focuses on eating well and simply for a better quality of life. Her non-food-related writing includes the novel "The Body Double," which was published by Doubleday.

Education

Emily holds a bachelor's degree in comparative literature with a minor in culinary anthropology from New York University and a master's degree in creative writing from Texas State University