Peter W.Y. Lee

Photo of Peter W.Y. Lee
Location
Simi Valley, CA
School
Drew University, California State University, Northridge
Expertise
Food Culture, Dessert, Ancient Recipes
  • A formerly closeted foodie, he has now embraced Alb Media's culinary culture with relish.
  • In his academic wanderings, Peter has developed a love of worldwide cuisine, especially a strong and sharp sweet tooth.
  • He is obsessed with global food trips, with a strong emphasis on desserts.

Experience

Peter has been a professional writer since 2008 and has been writing for Tasting Corner since 2023. He has been published in a variety of online forums, print journals, essay anthologies, and short fiction. In a former life, he participated widely in a variety of academic conferences and dabbled in teaching and tutoring, and he still holds memberships in the Comics Studies Society and the Early English Texts Society. 2018, Peter tied for the Mary Pennywitt Lester Dissertation Prize for his dissertation on postwar American boyhood and the movies. He has published widely in popular culture and American history, including editing three books and publishing one monograph.

Education

Peter has a PhD in history and culture from Drew University and an M.A. and B.A. from California State University, Northridge.
Tasting Corner Editorial Policies

Tasting Corner’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

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