Scotch Irish Foodways in America: Recipes from History
M.M. Drymon is a historian living with her family in Maine. She has written articles on historical subjects that have appeared in the Farm and Mill Gazette and the New York Times. With an extensive background as a historian, museum educator and curator, Drymon is dedicated to preserving historic foodways. She is also a passionate advocate for Lyme disease and Autism research. An avid reader, the author maintains an interest in the American Civil War and genealogy. Her Scotch Irish and English Borderland ancestors settled originally in New Jersey, the Carolinas, and Florida. She was trained in the art  of Open Hearth Cooking at the Israel Crane House in Montclair, N.J. and took classes at Colonial Williamsburg in Virginia. She learned how to cook on a wood stove in her grandmother's kitchen. She had a lengthy career as a museum curator, developing recipes and curricula for historic cooking classes that were conducted in working museum kitchens.