Elisabeth Townsend is a culinary sleuth who specializes in food, wine or travel. She writes about the best of everything from lobster to dark chocolate to artisanal cheese to sparkling wine. Her first book Lobster offers the original comprehensive narrative about the lobster’s transformation from peasant food into a luxurious delicacy.
Townsend has reviewed restaurants for The Boston Globe and The Boston Phoenix. She has written features for magazines including the Quarterly Review of Wines and Portland Monthly. “The Cooking Ape: An Interview with Richard Wrangham” was selected for The Gastronomica Reader (2010), the tenth anniversary celebration of Gastronomica: The Journal of Food and Culture. Townsend has contributed several articles to The Oxford Encyclopedia of Food and Drink in America.
She is a member of the Culinary Historians of Boston. In 2008, Townsend received a scholarship to Harvard’s Nieman Conference on Narrative Journalism.