Hello!

My name is Elisabetta . I am native of the Northern Italian region of Trentino Alto Adige where people speak three different languages. In fact, the region where I was born is a melting pot of three distinct cultures; the Italian, the Austrian Germanic and the Ladin (Romance). Due to my family background and my own professional choices, I have lived, travelled and visited many European, North African and Middle Eastern countries. I live in the United States since 1980.

For the purpose of this blog, and for those who wish to work with me, here I have summarized my resume: 

Language Skills: American-English: fluent – Italian: fluent – German: fluent – French: operational – Spanish: operational

10 + years experience as freelance American English Italian German cookbook and food text/recipe translator

10 + years experience as freelance consultant to chefs, businesses and museums for historically accurate food events and for food related exhibitions [Manitowoc Maritime Museum and Smithsonian]

10 + years experience as freelance newspaper and internet food writer and columnist

10+ years experience as freelance consultant and text reviser to American publishers for food and beverage related texts

10 + years experience as full time language instructor and American history teacher (university, middle school and high school level)

Education:

Graduate from Italian Professional Culinary High School

Graduate from University of Vienna International Business (Hochschule fuer Welthandel – Wien)

Graduate BA from University of Maryland (American Studies and English)

Related Professional Training: 

Food Sanitation and Safety Manager (U.S. Maryland certified)

Proficiency in Microsoft Office Tools including Excel and Power Point

 

Memberships: 

Member of: ATA (American Translator Association); Member of CHOW (Culinary Historians of Washington DC) and Member of the Confraternita di Bacco, Baselga di Pine’, Trentino, Italy.

 

Published work: 

Culinary Roots of the 90’s (Newspaper and Magazine Columns) and Culinary Roots and Recipes at www.culinaryroots.com

Author of LA CIOCCOLATA DEI MISSIONARI – Bestiame e frumento e l’eredita’ di Padre Kino nel Messico settentrionale e nell’Arizona  

 

Special interests: Italian Regional Cuisine and Food Ways – Medieval Renaissance European Food Ways and History – American Regional Food and Cuisine and American History

Available in person: in USA, Austria, and in Italy; willing to travel for determined and planned projects

For cost estimates contact me at culroots@aol.com (per word or project) or info@culinaryroots.com