Alumna Author Aleksandra Crapanzano class of 1988
2023/02/08
再生時間： 44 分
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Alumna Author Aleksandra Crapanzano class of 1988

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This podcast features alumna author Aleksandra Crapanzano, class of 1988. Aleksandra is a screenwriter and food writer. A recipient of The M.F.K. Fisher Award for Distinguished Writing from The James Beard Foundation, she is a dessert columnist for “The Wall Street Journal.” She is the author of “The London Cookbook” and “Eat. Cook. LA.,” and her work has been widely anthologized, most notably in “Best American Food Writing.” She has been a frequent contributor to “Bon Appetit,” “Food & Wine,” “Food52,” “Saveur,” “Town & Country,” “Elle,” “The Daily Beast,” “Departures,” “Travel + Leisure,” and the “New York Times Magazine.” She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris, received her AB from Harvard and her MFA from NYU, where she has taught writing.

Her most recent book is "Gâteau: The Surprising Simplicity of French Cakes."

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あらすじ・解説

This podcast features alumna author Aleksandra Crapanzano, class of 1988. Aleksandra is a screenwriter and food writer. A recipient of The M.F.K. Fisher Award for Distinguished Writing from The James Beard Foundation, she is a dessert columnist for “The Wall Street Journal.” She is the author of “The London Cookbook” and “Eat. Cook. LA.,” and her work has been widely anthologized, most notably in “Best American Food Writing.” She has been a frequent contributor to “Bon Appetit,” “Food & Wine,” “Food52,” “Saveur,” “Town & Country,” “Elle,” “The Daily Beast,” “Departures,” “Travel + Leisure,” and the “New York Times Magazine.” She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris, received her AB from Harvard and her MFA from NYU, where she has taught writing.

Her most recent book is "Gâteau: The Surprising Simplicity of French Cakes."

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