Frank Clark is the supervisor of the historic foodways department at Colonial Williamsburg, which researches 18th century food, dining practices and cooking techniques. He has worked for Colonial Williamsburg as a historical interpreter since 1988 and has been employed in foodways since 1993. His primary area of research has been historic beer and brewing. Frank is the author of the paper “A Most Wholesome Liquor”, detailing brewing in 18th century England and her colonies. He has also authored two chapters in the book Chocolate, History, Culture, and Heritage. He has appeared on the Food Network and in the Documentary “American Brew”. Frank holds a bachelor’s degree in international studies and philosophy.

• Seminar(s):
• Beers of Our Founding Fathers