Claire S. Cabot is an accomplished feature and travel writer, who has freelanced for major syndicated newspapers and has been a staff writer for a number of regional Connecticut magazines. In addition, she became a certified Graphoanalyst in the 1990s and owned a fancy food distributorship called the Gourmet Express. She has now combined all of these experiences and turned her talents into writing books.

“A Short History of Ingredients” was her first cookbook. It is composed of 134 recipes and gives the origin of one of the ingredients in each recipe. Often, these historical notes are amusing. For example, the Victorians thought strawberries were aphrodisiacs.

The Romans thought a farmer would have a better crop if he ranted and raved while planting basil.

Her most recently released cookbook: “Cooking Through History” is a comprehensive manual on how to give a theme party. This book carefully outlines the lives of thirteen historic figures with an analysis of their handwriting and appropriate menus.

Trading on her expertise as a Graphoanalyst, Claire has written several books with the lead character, Adelaide Stubbs, a handwriting analyst who solves international capers using this unique skill. Look for “Write is Wrong” and “Literary Terrorists” to find out more. Ms. Cabot is currently working on her third novel about Adelaide.