Culinary Anthropologist and former Food Critic with a Master's in Gastronomy. Expert in American regional cuisine, food sourcing, and dining etiquette with 14 years of industry experience.
Julianne LeBlanc treats food as the ultimate cultural artifact, exploring the history and sociology behind American dishes. Having worked as a critic for major publications in New Orleans and San Francisco, she possesses a refined palate capable of distinguishing the nuances between Texas brisket and Carolina pulled pork. Her expertise extends to the supply chain, helping readers understand farm-to-table verification and the economics of restaurant reservations. Julianne teaches travelers how to navigate complex menus, from Michelin-starred tasting menus to ordering etiquette at a rural barbecue shack. She is dedicated to steering tourists away from "fake ethnic" traps and toward authentic culinary experiences that tell the story of American immigration and agriculture.