My grandmother prepared incredible meals. She made biscuits three times a day and cornbread twice a day. I used to follow her around the kitchen and I would try to make her biscuits. And I would use her bowls, her flour, her shortening.
A biochemist by profession, Atlanta native Shirley Corriher is the author of CookWise andBakewise. She graduated from Vanderbilt University with a bachelor’s degree in chemistry and has spent her career in the broad field of food science.
Her expertise earned the attention of Nathalie Dupree. By the late 1970s, Corriher was teaching a class on science and cooking for Dupree. She has since taught and lectured throughout the world, and has also written a syndicated column in The Los Angeles Times as well as technical articles in the Journal of Biological Chemistry. She lives in Atlanta.
Date of interview: February 5, 2005Interviewer: Angie Mosier, SFA Member