Bite by Bite: American History Through Feasts, Foods, and Side Dishes (Hardcover) (ISBN-13: 9781665935500)

Paul Freedman is a history professor at Yale University and the author of American Cuisine: And How it Got This Way, Ten Restaurants that Changed America, and Out of the East: Spices and the Medieval Imagination. He is also the editor of Food: The History of Taste.

Dr. Frederick Douglass Opie is a professor of history and foodways at Babson College, where he teaches courses such as "African American History and Foodways" and "Food and Civil Rights." The author of Hog and Hominy: Soul Food from Africa to America, he also hosts a food history blog.

Amanda Palacios has a master's degree in anthropology with a minor in food studies and a graduate certificate in public health from New Mexico State University. She plans to do work on addressing health issues and food access in the border region.

Tatum Willis is an enrolled member of the Confederated Tribes of the Umatilla Indian Reservation (CTUIR) and descends from the Yakama, Nez Perce, and Oglala Lakota peoples. A graduate of Yale University, she is currently a managing director of Cayuse Mission Solutions, part of the Cayuse family of companies.

David Zheng is an artist and filmmaker. After growing up in China, he immigrated to South Carolina and later attended Yale University. His passion for cooking got him started in food history, and he is especially interested in the history of Chinese cuisine.

Toni D. Chambers earned her BFA in illustration at the University of Massachusetts. Born to Jamaican immigrant parents, Toni has always had family, culture, and the arts as prominent inspiring forces in her life.