Joanna O'Leary
Joanna Shawn Brigid "Bridey" O'Leary was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Houston, Texas home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey serves as a culinary consultant, food historian, and travel/food critic for media outlets such as Let's Go travel guides, Wine Enthusiast, BlackBook, the Onion, Houston Press, Houstonia, ColinCowie Weddings, and Fit, Strong & Sexy.
Articles by Joanna O'Leary
The Showstopping Jewish History of Green Goddess Dressing
There’s one thing that’s clear about Green goddess dressing: People love it.Since its introduction in the early 1920s (more on ...
Jewish Food Trends and Celebrity News
The 5 Best Jewish Food Moments in Ina Garten’s Memoir
From her dad's secret pastrami sandwiches to Barefoot Contessa bagels.
The Jewish History of Snapple
Spilling the tea on the Jewish American tea industry...
The Jewish History of America’s Favorite Crackers
How Ritz and animal crackers grew to prominence in America.
What Is Hanukkah Chocolate Gelt?
A deep dive into Hanukkah’s foil-wrapped chocolate currency.
The Jewish History of Margarine
The spread we love to hate, but just can't quit.
It’s Time to Rethink The Egg Cream
They have so much more to offer than just nostalgia.
The Nice Jewish Boys Shaping the U.S. Pizza Scene
Great pizza can be Jewish pizza, no matter how you slice it.
The Jewish History of Beano and Lactaid
It's no surprise that these digestion aids were invented by someone Jewish.
The Jewish History of Sweet’N Low
The pink packets hold a special niche in Jewish culinary culture.