Known for her works The Taste of America (1977) and The Carolina Rice Kitchen: The African Connection (1992), this food and history writer was one of several founders of an organization known as The Culinary Historians of New York.
She earned a degree in music from Humboldt State University in California.
She penned the introduction to a 1996 edition of Amelia Simmons' 1796 cookbook American Cookery.
Her husband and Taste of America co-author, John L. Hess, worked as a journalist for the New York Times.
She was a vocal critic of Julia Child and several other famous chefs.