Kelly Robinson

Photo of Kelly Robinson
University Of Tennessee
Food History, Southern Appalachian Cooking, Cookbooks And Food Writing
  • In Michoacán, Mexico, she spent a week immersed in avocado culture, visiting the groves, and meeting (and sharing meals with) farmers, packers, and restaurateurs.
  • While touring Ireland with a select group of food writers, she inspected the ovens in a 136 year-old bakery, visited a butter museum, and learned to make scones at the Ballyknocken Cookery School.
  • She has strong opinions about grits.


Kelly Robinson is a writer and historian with a strong interest in the history of food, especially the intersection of Indigenous, African, and European cultures that led to the food traditions of Southern Appalachia. She has culinary bylines in magazines like Curve, History, and Smithsonian, and on websites such as Gastro Obscura. Her historical deep dives have led to her lecturing at the Library of Congress and being interviewed for a BBC4 documentary.


Kelly attended the University of Tennessee with a major in Theatre and a minor in Linguistics, but learned far more while simultaneously working in a falafel joint.
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