Clarissa Hyman is an award-winning freelance writer, specialising in all aspects of food and travel taking in producers, ingredients, restaurants, recipes, food policy and consumer trends, and she uses food as a means to explore a wider world of culture and history, art and agriculture.  She contributes to a wide range of newspapers, magazines and guides, and is the author of Cucina Siciliana (Conran Octopus 2001), The Jewish Kitchen (2003), and The Spanish Kitchen (2005).  She has been shortlisted for all of the major cookery writing awards, and twice has won the Glenfiddich Food Writer of the Year Award.  She contributed the Fruit section of Dorling Kindersley’s Ingredients (2010).  In 2013 Reaktion published her Oranges: A Global History.