Barbara Ketcham Wheaton

[1] In 1976, Wheaton produced a modern edition of Agnes B. Marshall's Victorian classic The Book of Ices, originally published in London in 1885.

She is the author of the well-reviewed Savoring the Past: The French Kitchen and Table from 1300 to 1789,[2] and of the biography of Marie-Antoine Carême, French exponent of grande cuisine, in Alan Davidson's Oxford Companion to Food (1999).

[3] She developed "The Cook's Oracle",[4] a searchable database that establishes relationships among recipes in cookbooks from different historical periods.

Wheaton hopes to find someone who will continue her database, now on Microsoft Access, and make it available.

In 1964-65 she attended the École des Trois Gourmandes founded in Paris by Julia Child, Simone Beck, and Louisette Bertholle.