Kimberly Voss is a tenured associate professor of journalism at the University of Central Florida. She is the author of The Food Section: Newspaper Women and the Culinary Community (Rowman & Littlefield, 2014) and a co-author of Mad Men & Working Women: Feminist Perspectives on Historical Power, Resistance and Otherness (Peter Lang, 2014). She was the 2014 Winner of the Carol DeMasters Service to Food Journalism Award for my book and research blog about food journalism history.
She is currently under contract to write the book, Politicking Politely: Well-Behaved Women Making a Difference in the 1960s and 1970s. She recently had the article “New York Culinary Community of Jane Nickerson, Cecily Brownstone & James Beard,” published in the journal NYFoodStory. She has upcoming publications for 2015 in the Middle West Review, published by the University of Nebraska Press and in the Columbia Magazine of Northwest History.
Kimberly Voss has published more than 30 articles about women and journalism history. Until recently, she was the Vintage Cocktail columnist for OKRA, the magazine of the Southern Food and Beverage Institute. She continues to write about the history of cocktails for Edible New Orleans magazine. In the summer of 2014, the Poynter Institute featured the research that instructor Lance Speere and she published in Journalism and Mass Communication Quarterly.
She is head/research chair of the History Division of the Association for Education in Journalism and Mass Communication. She is also a member of the Publications Board for the American Journalism Historians Association.
In 2014, she spoke at the Food + Tech conference in New York City, at the Association of Food Journalists in Memphis and at the SPJ-sponsored Excellence In Journalism in Nashville about her research.
Kimberly Voss’ 7-year-old blog, “WomensPageHistory”, was cited in the Columbia Journalism Review and the NPR food blog, The Salt. The blog has more than 266,000 page views. She also blog for We’re History and Ms Magazine about her research.