Miri Rotkovitz

Miri Rotkovitz is a food-focused freelance writer, and a Registered Dietitian. An avid home cook and cookbook collector, she has a special interest in international food and culture.

Miri has been a freelance writer since 2001. She spent over three years in clinical practice as a registered dietitian, specializing in prenatal nutrition.

As a former freelancer and associate editor for The James Beard Foundation -- the country's preeminent culinary arts-promoting not-for-profit -- Miri had the opportunity to interview and write about some of America's most notable chefs.

She contributed a 135-page "Super Foods" appendix to Diabetes Self Management's Hidden Secrets of Natural Healing, by Diana W. Guthrie. Her research on kosher food and Jewish American culture, entitled "Kashering the Melting Pot: Oreos, Sushi Restaurants, 'Kosher Treif,' and the Observant American Jew," was published in the book Culinary Tourism, edited by Lucy Long.

As a volunteer instructor for the Cookshop Program, Miri taught cooking and nutrition lessons to 2nd & 3rd-graders in an East Harlem public school.

With a background in theatre and American cultural studies, Miri spent several years performing before switching gears to pursue graduate studies at NYU. There, she earned a Masters in Nutrition and Food Studies, and completed her dietetic internship at New York Methodist Hospital, in affiliation with NYU.

During her years of outpatient nutrition practice, she learned much about international foodways from her clients. In her continued pursuit of food knowledge, she reads, learns about, and tastes all she can.

I've long been fascinated by herbs and spices and their myriad uses, whether culinary, medicinal, or aromatherapeutic. I'm particularly intrigued by the way herbs and spices are used across cultures, and the way in which they transform staple foods into distinct cuisines. I love researching everything from herb and spice history and folklore, to the best spice sources, to restaurants that specialize in herb-based cuisine. As a registered dietitan, I also stay abreast of the latest research related to herbs, spices and health. I'm constantly experimenting with herbs and spices as I develop my own recipes, and recently began trying my hand at container herb gardening. As I continue to explore the incredible world of herbs and spices, I look forward to sharing all I learn with you!