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From the clam shacks of Cape Cod and osterias of Orvieto to the dive bars of Denver and Chile’s valley vineyards, Ruth Tobias has made it her mission to navigate the foodways of the world—using menus for maps, her mouth for a compass, and her pen for just about everything else.

Along the way, she has contributed to guidebooks, glossies, websites, alt weeklies, and encyclopedias—and not just on the subjects of dining and cookery, wine and mixology. With an academic background in literature and film studies, she has also covered books and movies and worked as a copyeditor for various publishing houses and nonprofits.

Currently serving as assistant editor for Sommelier Journal, she is the author of Food Lovers’ Guide to Denver & Boulder (Globe Pequot, 2012) and the forthcoming Denver & Boulder Chef’s Table (Globe Pequot, 2013).

For details, please visit her bio and portfolio—and for a taste of what’s on her plate right now, please stop by her blog!