Felicia Campbell is an award-winning journalist who has worked in food media around the world. Her media career began after a life-changing experience serving in the military in Iraq. She earned her masters degree in culinary anthropology at NYU and went on to work as travel editor/research chief at Saveur magazine. After writing her first book, The Food of Oman, she moved to Muscat to run the features department at Times of Oman. There she also consulted for BBC travel and CNN’s Parts Unknown and contributed to several guide books about the country. Back in the US, she became the first executive digital editor in the Edible Communities franchise at Edible San Diego where she launched the magazine's multi-media program, including an award-winning recipe video series. Prior to the pandemic, she developed a documentary series about endangered cuisines around the world that was in the funding stage. She is now the Food, Dining and Nightlife Editor for The Arizona Republic (USA Today Network).

Dawn Mobley earned her BA in history and Asian studies at California State University, Sacramento, and lived and traveled extensively throughout Asia before moving to New York to earn her master’s degree in food studies at New York University. Her background in research and absolute commitment to accuracy in the preservation of flavors and techniques ensured that the recipes in The Food of Oman will remain a reliable source for anyone who wants to experience the country in their own kitchn. In addition to her work as a recipe developer, she has worked in the copy and research departments of publications like Saveur magazine, New York magazine, California Home+Design, Curbed, Eater and others.