Let's see how efficiently I can condense 40 years into a paragraph or two. I have written two culinary textbooks "International Cooking: A Culinary Journey"(in its third edition) and "American Regional Cooking: A Culinary Journey". Pearson Education (Prentice Hall) published all four of these textbooks.
Prior to that, I taught in culinary schools (receiving tenure from the University of Kentucky), wrote about 25 articles for magazines and newspapers on all sorts of culinary topics, worked as a pastry chef, and received a degree in English.
Currently, I am exploring the world of "trade" cookbooks, which is totally different from when I last looked into it more than 10 years ago! As usual, I am looking forward to a new exploration.
International Cooking: A Culinary Journey, Third Edition
The textbook features discussion of the world’s cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Following the dialogue of each chapter, there are an assortment of recipes representing foods and dishes from the country [countries] in the chapter from all segments of the menu including first course, soup, salad, entrées, vegetables, starch, and dessert.