Felicia Lee

Growing up in a family of doctors and pharmacists, Felicia was raised with an insider's view of the healthcare field, often accompanying her physician father to his office at the hospital and to medical conferences. Health and fitness have always been priorities, and she became a dedicated, though admittedly slow, long-distance runner, completing a full marathon and several half-marathons, along with numerous shorter runs. A passionate writer since childhood, Felicia earned her first bylines in college, serving as editor of three student publications and an intern for several newspapers and magazines, some with international reach. She began her writing career as a corporate technical and promotional writer before earning a doctorate in linguistics. Even while pursuing her academic career, Felicia continued to write about food, wellness, and other topics for a number of commercial publications, including the Los Angeles Times magazine and Salon.com., along with a number of local and regional publications.

Felicia holds a BA with honors and an MA in English from Stanford University, a Ph.D. in linguistics from the University of California, Los Angeles, and a Cordon Bleu certificate in pastry and baking (with honors) from the California School of Culinary Arts.