About the Author

Duncan Markham is a freelance writer and editor. He writes primarily about cooking, ingredients, recipes, products, food issues (including policy) and cultural contexts. He has come to foodwriting through a strong, informed interest in cooking and eating, and an academic background in analysis and explanation. Duncan wrote a number of articles for The Age newspaper, 'Epicure' section, Melbourne , between 2003 and 2006, and a guide to making macarons was published in the National Baking Industry Association magazine launch edition in 2009. Duncan was awarded Highly Commended in the Best New Writer category of the Vittoria Australian Food Media Awards 2004.

For most of 2008, Duncan was editor for the website I eat I drink I work, commissioning content and managing content publication, and then coordinating the move to a new site design in December 2008.

In December 2008, Duncan launched the collaborative book review site The Gastronomer's Bookshelf, and runs it with the help of co-editor Mark Manguerra of No Special Effects.

Duncan has also written pieces for textbooks by Insight Publications, has experience as an academic copy-editor, has translated restaurant and hotel reviews German>English and was the Australian localiser for a large USAmerican cookbook internationalisation project. He speaks English, German and Swedish, with smatterings of French, Italian, Spanish, Portuguese and Danish.

A media profile is available on request to publishers and other parties interested in his services.

Better-known facts

• Chocolate is Duncan's staple
• Espresso coffee is his primary liquid nourishment, followed closely by vacuum brewer coffee
• In 1995 Duncan swore off buying any more cookbooks. He had about 15. In 2007 the collection exceeded 200.

Lesser-known facts

• He loves German-style wheat beers (Belgian ones are okay)
• He feels guilty if his food has the words 'instant', 'ready' or 'quick' on the packaging
• He gets stressed about the number of cookbooks he owns which haven't yet been cooked from
• He gets irate about USAmerican authors who overlook the bazillions of metricated people in the world

Contact details

To contact Duncan, please go to the contact form.

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recently on The Gastronomer's Bookshelf

• Worth a look: The Newlywed Cookbook This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends.
• New release: The Art of Baking Bread The Art of Baking Bread accomplishes what no other book has—it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for delicious rolls and loaves that will make you the envy of your fellow bakers.
• New release: Sticky Fingers’ Sweets Sticky Fingers was voted D.C.'s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network's Cupcake Wars. Sweet! is packed with one hundred of her beloved recipes.
• Nature, Alain Ducasse | 2011 | UK Alain Ducasse is a phenomenon, more than just a chef and a restaurateur, he is a force to be reckoned with in French cuisine. This latest book to be published in English is his attempt to 'come back to the bare essentials and regain the pleasure of cooking simple vegetables, cereals and fruit that are so key to a healthy and balanced diet'. A laudable aim but not entirely successful. Although there are some good ideas here 'Nature' seems to have lost something in translation.