With master's degrees in social work and history as well as rabbinical ordination, Gil Marks may seem an unlikely candidate for either a food expert or a writer. Yet he has emerged as a leading authority on culinary subjects in general and Jewish cuisine in particular. In addition, Gil has become an accomplished writer.
In 1986, Gil combined his interests in food, history, and writing to become founding editor of Kosher Gourmet magazine, a position he held for six years. After leaving Kosher Gourmet, Gil turned his attention to writing fiction and biblical research as well as continuing his work on culinary subjects. His efforts include two plays, Therapist, and, in collaboration with Stanley Allan Sherman, The Golem of Gavah. Among Gil's books are James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley 2004), The World of Jewish Desserts (Simon & Schuster, September 2000), The World of Jewish Entertaining (Simon & Schuster, 1998), and James Beard Award-finalist The World of Jewish Cooking (Simon & Schuster, 1996). He was also among the international team of contributors to the prestigious Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing, 2009). Gil has recently completed his manuscript for The Encyclopedia of Jewish Food to be published by Wiley in 2010.
Gil has also written articles for various magazines, served as a guest lecturer at the Culinary Institute of America and Drisha Institute, acted as consultant for various companies and organizations, and given presentations throughout much of the United States, including the 92nd Street Y, Macy’s DeGustibus cooking school, The Learning Annex, the Kislak Adult Center, and the Fresh Start Program at New York’s Rikers Island. Gil continues to write, lecture, and perform cooking demonstrations for groups across the country and make appearances on various television and radio programs.
