This week's guest on REPORT FROM SANTA FE is Cheryl Alters Jamison, one of America’s premiere food writers, food expert, radio host, cookbook author whose books have sold over 2 million copies, and winner of four James Beard Foundation Awards.

Jamison discusses the shift in the power and influence of the culinary arts. Food writing is no longer just recipes, but has expanded to storytelling, and descriptions of cultural behaviors and backgrounds that capture the imagination. Food World stars such as Chef Jose Andres and his World Central Kitchen, and Bryant Terry in books such as Black Food, have become inspiring food justice advocates, inside the kitchen and out.

Jamison is considered an authority on American cuisine, and has written the classic book on the topic: American Home Cooking, which won Cheryl and her late husband and co-author Bill one of their James Beard Awards, as well as the International Association of Culinary Professionals Award. Their seminal book on BBQ Smoke and Spice has sold over one million copies, and earned Cheryl and Bill Jamison the title of "The King and Queen of Grilling and Smoking," bestowed on them by Bon Appetit Magazine.

Some of their other best-selling cookbooks include: Tasting New Mexico, the Rancho de Chimayo Cookbook, the Restaurant Martin cookbook, the Border cookbook, the Perini Ranch Steakhouse, the Texas Slow Cooker cookbook, and Cooking with Kids Cookbook.