URSULA HEINZELMANN

independent scholar & culinary historian 

Ursula Heinzelmann, independent scholar and culinary historian born and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food writer, specializing in cheese. She is the author of a highly acclaimed cultural history of food in Germany, Beyond Bratwurst, as well as several books on cooking and cheese. She acted as area editor for both the Oxford Companion to Cheese and Sugar and Sweets. Heinzelmann also is the director of the Oxford Symposium on Food and Cookery and co-curator of the Cheese Berlin festival.