A Culinary Crowley

This is the place where culinary historian, Carolyn Tillie, will flesh out ideas and share research tidbits about her project (and hopefully book) analyzing the gastronomic endeavors of Aleister Crowley.

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Author

Carolyn Tillie is a culinary historian, artist, and curator. With an MFA in jewelry and metalsmithing from CSULB, she also obtained a Certified Master Chef certificate from Epicurean school in Los Angeles, and Level Two certification from the Wine Spirit Education Trust. Combining gastronomic and artistic passions, she specializes in food-themed jewelry and artwork, as well as co-founding the Bay Area Culinary Historians. After the publication of her first book, Oysters, A Global History, she curated several exhibitions in conjunction with the release of her second book, A Feast for the Eyes: Edible Art from Apple to Zucchini. In 2023 she staged her first solo exhibition in reaction to the COVID-19 pandemic, Mixed Emotions.

Carolyn is a true Renaissance woman. Along with continuing to create and exhibiting artwork, she is simultaneously working on two culinary biographies: Henri Soulé, the creator of the first and most influential French restaurant in America, New York’s Le Pavilion, and the Victorian mage, mountaineer, and chess maven, Aleister Crowley.