Molly Hannon is a freelance writer based in Berlin who hails from Virginia. She holds a Bachelors degree in Political Science specializing in the Middle East and a Master’s degree in gastronomy and communications from the University of Gastronomic Sciences in Italy, where she leads a seminar on 20th-century food literature and its relationship to contemporary food writing. She has written for the New York Times, TimeOutBerlin, SlowTravelBerlin, Gambero Rosso, La Cucina Italiana, and is a contributor to the Newsweek’s Daily Beast, Swallow Magazine, and NPR.