Felicia Campbell is an award-nominated writer, editor, and producer. She is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia (Andrews McMeel, 2015), which was the first English-language Omani cookbook and culinary history; numerous travel guides; and Chasing Iraqi Chicken: A Memoir (forthcoming).
Felicia writes about culture, travel, food, and lifestyle for a variety of publications including Forbes Travel Guides, Fodor’s, Departures, Saudi Aramco World, Eater.com, Food 52, Emirates Airlines, and others. She has held editorial positions at Saveur, a nationally acclaimed food and travel magazine based in New York City where she was the travel and research editor; Muscat Media Group in Oman where she was the executive editor in-charge of English-language magazines and books; at Phoenix New Times where she was the food section editor; and at Edible San Diego Magazine where she was the executive digital editor.
Felicia began working in video production as location scout and consultant for BBC travel and CNN’s Parts Unknown in Oman. At Edible San Diego, she launched an award-winning recipe video series, and continues to offer recipe development and video services. She is currently developing a docuseries about endangered cuisines.
In addition to developmental editing and coaching for book-length projects, Felicia lectures on Omani culture at universities and organizations like Arizona State University, the Smithsonian Institute and teaches group and individual writing workshops. She holds a masters degree from New York University in food culture with an emphasis on the Middle East, a region she fell in love with while serving as an American soldier in Iraq in 2003.