Anastasia Edwards is a writer and food historian, and author of an anthology of writing about Saigon, Saigon: Mistress of the Mekong (2003). She lives in London.

Illuminating the complexities of these creations, Biscuits and Cookies: A Global History is a thorough effort to chronicle the multifaceted gastronomical histories of baked goods, which are shown as taking an array of forms over the centuries. Focusing on the baking of the Americas, Australia, Europe, and the Middle East, Edwards’s book takes the long view by explaining how the production, cultural, and national significance of biscuits and cookies have been interwoven with the intricacies of business and economics. As she explains, baking such treats remains a livelihood for many across cultures . . . As for the book’s style, Biscuits and Cookies evinces parallels to the work of earlier food writers such as the American author M.F.K. Fisher insofar as Edwards offers an accessible, insightful, and lively account that inspires thought . . . Edwards’s book thus offers readers an insightfulhistorical introduction to the ways biscuits and cookies have influenced and enhanced diverse lives. - Food, Culture & Society