Writing books is one of my vices. I love immersing myself in the research and—for cookbooks—developing and testing the recipes. It's such a pleasure to travel around the world, experience new places, eat local foods, interview interesting people, and delve into library resources dating back hundreds of years.

The four books I've written include an award-winning cookbook about the regional cuisines of Spain, a memoir about my life in Siberia, and a history of the University of Maryland's education programs around the world. I've also contributed entries to encyclopedias published by Oxford University Press and written articles for several compilation books, such as the Proceedings of the Oxford Symposium on Food and Cookery. I'm now writing a cookbook for a university press, and I have two other books in development. Read more about my books (below) and watch this page for updates.


Cooking with Two Texans in Siberia




by Sharon Hudgins

with recipes by Sharon Hudgins & Tom Hudgins

(forthcoming from University of North Texas Press)

A new collection of culinary adventures, fascinating food stories, and regional recipes from the Asian side of Russia.

WEBOOK-02Currently I'm writing a cookbook with my husband about our culinary adventures in Siberia. That's right: We ate very well in Siberia during nearly two years of working and traveling there—from the dining cars of luxury trains on the Trans-Siberian Railroad, to the humble apartments of Russian friends in frozen cities, to remote little dachas in the lush green forests near the Russian-Chinese border. This new collection of fascinating food stories and regional recipes will introduce you to another world of eating, from the Asian side of Russia. Look for a publication announcement in this space!


A Slice of Life in Siberia and the Russian Far East


by Sharon Hudgins

Texas A & M University Press, 2003, 2004, 2009

ForeWord Magazine Book of the Year Bronze Award, 2003

Cordon d'Or—Gold Ribbon International Award, 2005

 Order From Amazon

WEBOOK-03bTravel with Sharon Hudgins to the Asian side of Russia, a vast area closed to most foreigners during much of the 20th century. Stories of her personal experiences are set within their historical, geographical, and cultural context: the cities of Vladivostok and Irkutsk; Lake Baikal; the Trans-Siberian Railroad; Russian feasts, festivals, and farmers' markets; Christmas, New Year, and Easter celebrations; housing conditions in Russia's "high-rise villages"; the Russian education system; and even the Spanish, French, and Tex-Mex dinner parties she hosted in Siberia. Now in its third printing, this richly detailed book will open your eyes to a region of the world still unknown to most people in the West.


"Sharon Hudgins has written a vivid and engrossing book about a part of the world that's both geographically and ethnically complex. She's done much to make the unfamiliar familiar."  — Larry McMurtry, Pulitzer Prize-winning author

"Sharon Hudgins' perceptive memoir of survival in modern Siberia is full of anecdotes, conversation, humor, food, friendships, and animated examination of grim, grimy, and unpredictably gracious ordinary life in the extraordinary place she calls 'Absurdistan.' "  — Alfred Friendly, Jr., co-author of Ecocide in the USSR and former Newsweek Moscow bureau chief

"Chapter 7, entitled 'The High-Rise Village,' is an instant classic in the literature on Russia. This is a wonderful book that has something for will entertain everyone from lay persons to Slavic scholars."   — Victor L. Mote, University of Houston and author of Siberia: Worlds Apart

"As an eyewitness portrayal of Russia's East during the first years of the post-communist era, this book is destined to become a key primary description of social change in an often forgotten region of the world. Highly recommended."  — E. J. Vajda, Western Washington University


(Spain: The Cuisine, the Land, the People)


by Sharon Hudgins (text), Bruno Hausch (photos), Christine Messer (recipes)

Edited by Sharon Hudgins

Hädecke Verlag, Germany, 1991

Silver Medal for Gastronomy, German Academy of Gastronomy, 1992

Order From Amazon

Sharon Hudgins wrote the text and edited the recipes for this award-winning cookbook about the regional cuisines of Spain, illustrated with 250 color photographs by one of Germany's most acclaimed food photographers. The author traveled through every province on the Spanish mainland to research the history, geography, agriculture, religions, and customs that shaped the great variety of dishes eaten in different parts of Spain, from Galicia to Andalusia, from Catalonia to Castile. Spain Gourmetour magazine praised Spanien: Küche, Land und Menschen as "a very thoroughly and accurately researched book that leaves nothing excellent book to read and then to cook from." Includes 125 recipes from every region of Spain.



by Sharon Hudgins

University of Maryland University College, 2008




by Sharon Hudgins

University of Maryland University College, 2000

Beyond the Ivory Tower: The First Sixty Years, 1947-2007 is a new, updated edition of Never an Ivory Tower: University of Maryland University College—The First 50 Years, a commemorative history written for UMUC's 50th anniversary in 1997. The 60th-anniversary edition, published in 2008, features nearly 300 pages of stories and photographs covering the history of UMUC's non-traditional education programs in more than 70 countries around the globe, from the Pentagon in 1947 to war-torn Germany in 1949, from icy Greenland to sunny Bermuda, from South Korea to Japan. Some of the most poignant stories are those told by students and faculty in UMUC's education programs for the US military stationed in Vietnam in the 1960s, Bosnia in the 1990s, and other areas of conflict abroad.

Purchase This Book



Sharon Hudgins has edited cookbooks for publishers in the United States and Europe, including dual-language cookbooks such as Original Bayrisch / The Best of Bavarian Food. She has also adapted into special English several books on international politics and political theory for people who read English as a second language. She is a contributor to several compilation cookbooks, including Storied Dishes: What Our Family Recipes Tell Us about Who We Are and Where We've Been (edited by Linda Murray Berzok, 2010). She has written entries for The Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to American Food and Drink, Culinary Biographies, The Oxford Companion to Sugar and Sweets, and Street Food around the World, as well as eight articles published in the annual Proceedings of the Oxford Symposium on Food and Cookery.