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ABOUT THE AUTHOR
The author’s formal science training began at the University of Western Ontario in
London, Ontario where he received a Bachelor’s of Science degree in Geology in 1961. He
continued his university education at McGill University in Montreal where he was awarded a
Ph.D. in geology in 1969.
Erdosh taught geology at university level for a few years, then continued as a mineral
exploration geologist, traveling throughout the world, until mid-1980s when he switched career
into the wonderful world of food sciences. He ran a catering business in Colorado and later in
northern California until he began writing food-related books.
He lives with his wife in Northern California, in the foothills of the Sierra Nevada
Mountains.
Erdosh’s published books are:
·
·
The African American Kitchen—Food for Body and Soul. Reference/text book for grades 7 to
12, The Rosen Publishing Group, 1999
Cooking Throughout American Histories, series of six reference/text books for elementary
school children, The Rosen Publishing Group, 1997:
Food and Recipes of the Pilgrims
Food and Recipes of the Revolutionary War
Food and Recipes of the Western Expansion
Food and Recipes of the Thirteen Colonies
Food and Recipes of the Civil War
Food and Recipes of the Native Americans
·
Start and Run a Profitable Catering Business. Self-Counsel Press: North Vancouver, British
Columbia, 1994
eBook: Science in the Kitchen—Food, Cooking and Science for Kids, edible science
experiments for kids from grades 7 to 12, 1999
play © erdosh 5
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