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Voices from the Food Revolution: People Who Changed The Way Americans Eat
An oral history project conducted by Judith Weinraub
Made possible with a grant from the Leon Levy Foundation
2009-2011
 MSS.309

Fales Library and Special Collections
Elmer Holmes Bobst Library
70 Washington Square South
3rd Floor
New York, NY 10012
Phone: (212) 998-2596
fales.library@nyu.edu


Fales Library and Special Collections

This finding aid was produced using ArchivesSpace on August 22, 2016
Description is in English.

Descriptive Summary

Title: Voices from the Food Revolution: People Who Changed The Way Americans Eat
An oral history project conducted by Judith Weinraub
Dates [inclusive]: 2009-2011
Quantity: 43 interviews
Call Phrase: MSS.309

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Project Description

Voices from the Food Revolution: People Who Changed The Way Americans Eat
An oral history project conducted by Judith Weinraub

Ten years into the 21st century, food is a hot topic. Americans have learned that there are consequences to what we cook, eat, and feed our families. We acknowledge the relationship between our agricultural policy and the country's food system. We recognize cooking as a legitimate and increasingly popular career option and field of study. We lionize successful chefs.

Visitors from fifty years ago wouldn’t recognize today's preoccupation with food. They lived in a world where cherished new 'convenience' foods de-emphasized actual cooking, and the shelves at neighborhood grocery stores and supermarkets were lined with increasingly industrialized products. Fine restaurants of the time were mostly French. And nobody thought of taking on the American food system as a legitimate and desirable way to change the world.

But over time, post-WW II attitudes and buying habits as well as the arrival of new immigrant groups, the re-emergence of farmers markets, and a growing awareness of the consequences of eating poorly have slowly redefined our relationships with food.

The key landmarks are familiar, among them:

* Julia Child's books and television shows, which set new paradigms for learning how to cook
* the home cooks who were Child's devotees and demanded new ingredients, and more sophisticated equipment and the retailers who met that demand
* an increasing interest in foods from other cultures and a changing immigrant population that demanded and cooked with new ingredients
* the explosion of new cookbooks and food magazines
* the resurgence and growth of the farmers' market movement
* the huge expansion of the restaurant scene, which welcomed the latest food trends—nouvelle cuisine, comfort foods, regional foods and multi-cultural menus—and made celebrities of the chefs who cooked them
* food television
* an increasing awareness of problems in the American food supply
* the growing popularity of food issues as legitimate political concerns
* First Lady Michelle Obama's campaign to combat childhood obesity
* and, inevitably, the food writers and critics who chronicled these developments in newspapers, magazines, books and blogs

New York has had a defining role in this process.

This project is made up of oral history interviews conducted by Judith Weinraub with some of the people who have played key roles in these developments, among them writers, editors, food critics, farmers market initiators, entrepreneurs, distinguished chefs, and friends and colleagues of the late James Beard. The interviews are accompanied by introductory notes for each participant, as well as transcripts. In accordance with the accepted tenets of oral history interviewing, the participants have been allowed to delete and clarify material in the transcripts.

The interviewees:

In the beginning: James Beard and his circle: John Ferrone, Barbara Kafka, Irene Saks, Jane White Viazzi, Clark Wolf.

The activists: Barry Benepe, Hilary Baum, Dan Imhoff, Dan Barber

The carriers of change: Judith Jones, Gus Schumacher, Michael Batterberry and Ariane Batterberry

The writers and critics: Betty Fussell, Mimi Sheraton, Gael Greene

The entrepreneurs: Michael Whiteman, Reese Schonfeld, Tim Zagat and Nina Zagat

Two seminal educators and an early supporter of food studies: Jacques Pepin, Marion Nestle, Dalia Carmel

Television's Real Top Chefs: Lidia Bastianich, Tom Colicchio, and Madhur Jaffrey

Acknowledgment

NYU Libraries thanks the Leon Levy Foundation for its generous support of Voices from the Food Revolution, an oral history project documenting the development of American foodways of the last half-century.

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Access Points

Subject Names

  • Carmel, Dalia
  • Benepe, Barry
  • Fussell, Betty Harper
  • Ferrone, John
  • Bastianich, Lidia
  • Beard, James, 1903-1985
  • Batterberry, Ariane Ruskin
  • Batterberry, Michael
  • Schonfeld, Reese
  • Schumacher, Gus
  • Zagat, Nina
  • Pépin, Jacques
  • Zagat, Tim
  • Sax, Irene
  • Whiteman, Michael
  • Wolf, Clark
  • Sheraton, Mimi
  • White, Jane
  • Nestle, Marion
  • Greene, Gael
  • Jaffrey, Madhur, 1933-
  • Jones, Judith, 1924-
  • Kafka, Barbara

Document Type

  • Transcripts.
  • Interviews.
  • Oral histories (document genres)

Subject Topics

  • Cooking, American -- History -- 20th century.
  • Food industry and trade
  • Restaurants -- New York (State) -- New York.

Occupation(s)

  • Food writers.

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Administrative Information

Conditions Governing Access

Digital content can be accessed here.

Conditions Governing Use

Collection use is subject to all copyright laws. Permissions to quote or paraphrase from the interviews or transcripts must be obtained from the interviewee or his/her literary estate. Please contact fales.library@nyu.edu. or call 212 998 2596.

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Container List

Dan Barber

Biographical Note

The youngest person to be interviewed for this project (a 1992 graduate of Tufts University), Dan Barber is nevertheless a celebrity chef with multiple James Beard Foundation awards to his credit. He is well-known, not only for his restaurants: Blue Hill in New York's Greenwich Village and Blue Hill at Stones Barns in Westchester County on the Rockefeller family estate in Pocantico Hills about an hour's drive from Manhattan, but also for his role as an advocate for a sustainable approach to cooking and a healthier food system.

A popular speaker and frequent writer on these issues, in 2009 Barber was included in Time Magazine's annual list of the world's most influential people. Barber is a member of President Barack Obama's Council on Physical Fitness, Sports and Nutrition as well as the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.

This interview covers his early life, education and development as a chef—he insists he wasn't all that good a cook when he started out—and as an advocate for healthy, responsible, flavorful eating.

Access Points

People:
Barber, Dan
Barber. David
Barber. Laureen
Batterberry, Michael
Bouley, David
Rockefeller, David, 1915-
Shipley, David, 1963-

Organizations:
Blue Hill Farm (Great Barrington, Mass)
Blue Hill (Restaurant)
La Cigale (Restaurant)
President’s Council on Fitness, Sports & Nutrition (U.S.)
Stone Barns Center for Food and Agriculture (Pocantico Hills, N.Y)

Subjects:
Agricultural processing industries
Community-supported agriculture
Cooking, American
Dinners and dining
Farm produce
Farmer’s markets
Farrming
Food industry and trade -- United States
Gastronomy
Local foods
Restaurant management

Subject Names

  • Shipley, David, 1963-
  • Batterberry, Michael
  • Barber, Laureen
  • Rockefeller, David, 1915-
  • Bouley, David
  • Barber, David
  • Barber, Dan

Subject Organizations

  • Blue Hill Farm (Great Barrington, Mass)
  • La Cigale (Restaurant)
  • Blue Hill (Restaurant)
  • Stone Barns Center for Food and Agriculture (Pocantico Hills, N.Y.)
  • President's Council on Fitness, Sports, and Nutrition (U.S.)

Subject Topics

  • Restaurant management
  • Local foods
  • Gastronomy.
  • Food industry and trade -- United States.
  • Farming
  • Farmer's markets
  • Farm produce
  • Dinners and dining
  • Cooking, American
  • Community -supported agriculture
  • Agricultural processing industries

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Lidia Bastianich

Biographical Note

The acclaimed cookbook author, television personality, restaurateur, chef and businesswoman Lidia Bastianich was a little girl when the Catholic Charities rescued her family from a Displaced Persons camp in Italy and brought them to the United States after their native Istria was was absorbed by Yugoslavia and communism.

Growing up in Queens, Bastianich originally hoped to become a pediatrician. But years helping to cook for her family, a part-time job in a local bakery while she was still in school and marriage to an Italian man working in the restaurant business reoriented her life.

Today she is one of the best-known chefs in the United States, thanks to her ongoing popular cooking programs on PBS and her many cookbooks. With her son Joseph Bastianich and chef Mario Batali, she is also a partner in a mini-empire of Italian restaurants in New York, Kansas City and Pittsburgh.

This interview tracks over her early life in Italy and America, her young adulthood, her marriage and first restaurants in Queens with her husband, their entry into the New York restaurant world with the acclaimed Felidia, the challenges of being a mother at the same time she ran the restaurant and the growth of her business since then. Throughout it all, Bastianich has made her family an important part of her business and of her television series.

Access Points

People:
Bastianich, Joesph
Bastianich, Lidia
Batali, Mario
Manuali, Tanya Bastianich
Nicotra, Fortunato

Organizations:
Felidia (Restaurant)

Subjects:
Authorship
Cooking, Italian
Dinners and dining
Gastronomy
Friuli Venezia Giulia (Italy)
Immigration
Restaurant management
Restaurants
Television cooking shows
Yugoslavia -- Emigration and immigration

Subject Names

  • Bastianich, Joseph
  • Batali, Mario
  • Bastianich, Lidia
  • Nicotra, Fortunato
  • Manuali, Tanya Bastianich

Subject Organizations

  • Felidia (Restaurant)

Subject Topics

  • Gastronomy.
  • Immigration
  • Restaurant management
  • Authorship
  • Cooking, Italian
  • Dinners and dining
  • Yugoslavia -- Emigration and immigration
  • Television cooking shows
  • Restaurants

Subject Places

  • Friuli-Venezia Giulia (Italy)

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Ariane Batterberry

Biographical Note

Michael and Ariane Batterberry worked together in publishing from the late 1960s until 2010. Michael Batterberry died of cancer on July 28, 2010 in Manhattan at the age of 78.

Initially, the couple wrote on the history of art and culture. The switch to food began with On The Town in New York, A History of Restaurants from 1776-1976, and generated two ground-breaking magazines:   Food and Wine and  Food Arts. Together, they helped change the way people think about food.

In the early 1960s, the Batterberrys met and became friends with James Beard and subsequently became frequent dinner guests at each other's homes. Beard particularly liked Michael Batterberry's cooking--so much so that Beard invited him to teach a class as part of his Great Cooks series.

In recent years, Michael Batterberry took an active role in educating Americans about problems with the American food system. He was an articulate advocate for small farmers, especially immigrant farmers, and a founding director of Wholesome Wave Foundation, which works to bring fresh, locally grown, affordable food to underserved communities.

The Batterberrys each discuss their early lives (he on several continents and she on the Upper East Side of Manhattan and in London) and their professional lives.

Access Points

People:
Batterberry, Ariane Ruskin
Batterberry, Michael
Beard, James, 1903-1985
Johnson, Hugh, 1939-

Organizations:
Food Arts
Food & wine (New York, N.Y.)
Pantheon Books

Subjects:
Cooking, American -- History -- 20th century
Dinners and dining
Feminism
Food habits -- New York (State) -- New York
Gastronomy
Menus
Publishers and publishing
Restaurants -- New York (State) -- New York
Sex role – Unites States -- History -- 20th century
Sexual division of labor -- United States

Subject Names

  • Batterberry, Ariane Ruskin
  • Beard, James, 1903-1985
  • Batterberry, Michael
  • Johnson, Hugh, 1939-

Document Type

  • Menus.

Subject Organizations

  • Food Arts
  • Pantheon Books
  • Food & wine (New York, N.Y.)

Subject Topics

  • Sexual division of labor -- United States
  • Publishers and publishing
  • Restaurants -- New York (State) -- New York.
  • Sex role -- United States -x History -y 20th century
  • Dinners and dining
  • Feminism.
  • Food habits -- New York (State) -- New York
  • Gastronomy.
  • Cooking, American -- History -y 20th century

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Michael Batterberry

Biographical Note

Michael and Ariane Batterberry worked together in publishing from the late 1960s until 2010. Michael Batterberry died of cancer on July 28, 2010 in Manhattan at the age of 78.

Initially, the couple wrote on the history of art and culture. The switch to food began with On The Town in New York, A History of Restaurants from 1776-1976, and generated two ground-breaking magazines:   Food and Wine and  Food Arts. Together, they helped change the way people think about food.

In the early 1960s, the Batterberrys met and became friends with James Beard and subsequently became frequent dinner guests at each other's homes. Beard particularly liked Michael Batterberry's cooking--so much so that Beard invited him to teach a class as part of his Great Cooks series.

In recent years, Michael Batterberry took an active role in educating Americans about problems with the American food system. He was an articulate advocate for small farmers, especially immigrant farmers, and a founding director of Wholesome Wave Foundation, which works to bring fresh, locally grown, affordable food to underserved communities.

The Batterberrys each discuss their early lives (he on several continents and she on the Upper East Side of Manhattan and in London) and their professional lives.

Access Points

People:
Batterberry, Ariane Ruskin
Batterberry, Michael
Beard, James, 1903-1985
Bricktop, 1894-1984
Claiborne, Craig
Dinesen, Isak, 1885-1962
Grandi, Tony
Prudhomme, Paul
Schumacher, Gus
Stewart, Martha
Waters, Alice

Organizations:
American Express Company
Batterberry Associates
Bloomingdale's (Firm)
Food Arts
Food & wine (New York, N.Y.)
Good living (Television program)
Gourmet
Playboy Enterprises
Wholesome Wave Foundation

Subjects:
Cooking, American -- History -- 20th century
Cooking -- Periodicals
Dinners and dining
Electronic publishing
Food industry and trade -- United States
Food writing
Gastronomy
Local foods
Publishers and publishing
Restaurants -- New York (State) -- New York
Restaurants -- Italy -- Rome
Restaurants -- Venezuela -- Caracas
Television cooking shows

Subject Names

  • Batterberry, Ariane Ruskin
  • Batterberry, Michael
  • Beard, James, 1903-1985
  • Bricktop, 1894-1984
  • Claiborne, Craig
  • Dinesen, Isak, 1885-1962
  • Grandi, Tony
  • Prudhomme, Paul
  • Schumacher, Gus
  • Stewart, Martha
  • Waters, Alice

Document Type

  • Cooking |v Periodicals

Subject Organizations

  • Playboy Enterprises
  • Gourmet
  • Good living (Television program)
  • Food & wine (New York, N.Y.)
  • Food Arts
  • Bloomingdale's (Firm)
  • American Express Company
  • Wholesome Wave Foundation
  • Batterberry Associates

Subject Topics

  • Dinners and dining
  • Cooking, American -- History -y 20th century
  • Gastronomy.
  • Food writing.
  • Food industry and trade -- United States.
  • Electronic publishing
  • Restaurants -- New York (State) -- New York.
  • Restaurants -- Italy -- Rome
  • Local foods
  • Publishers and publishing
  • Restaurants -- Vene-uela -Z Caracas
  • Television cooking shows

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Hilary Baum

Biographical Note

Hilary Baum is a pioneer in the movement to bring attention to problems and possibilities of the American food system, and New York in particular. She is the Director of the Baum Forum, a program that includes conferences and seminars focusing on food and agricultural issues, and the President of Public Market Partners.

Baum is also the co-founder, with Fern Gail Estrow, of Food Systems Network NYC, a collaborative that brings together representatives from food-related non-profits, government agencies, and private citizens interested in the worlds of: food safety and food justice; farmers' markets; public markets; agricultural marketing programs; and community supported agriculture.

Her childhood and early life, however, took place in a more rarified corner of the New York food world. Her father, the prescient Joe Baum, was the force behind The Four Seasons, Windows on the World, and The Rainbow Room—places that redefined what restaurants and the restaurant experience could be. Through her parents, she met legendary figures in that world like James Beard, a family friend.

This interview tracks her childhood, in particular the ways in which her grandparents and parents' businesses, as well has their food world friends, influenced her choice of career. She also talks about her work in the food production business (with her mother), her recollections of James Beard, her early support for farmers and farmers markets, and her work with the Baum Forum today.

Access Points

People:
Aaron, Florence
Baum, Ruth
Baum, Joseph
Beard, James, 1903-1985
Hamilton, Dorothy M.
Lewis, Bob

Organizations:
Culinary Institute of America
Food Systems Network
Four Seasons (Restaurant)
Greenmarket
New York City Food and Fitness Partnership
Project for Public Spaces
Public Market Collaborative
Restaurant Associates
Windows on the World (New York, N.Y.)
World Trade Center (New York, N.Y.)

Subjects:
Agricultural processing industries
Community -supported agriculture
Farm produce -- Marketing
Farmer’s markets
Food industry and trade -- New York (State) -- New York
Food service
Local foods
Produce trade
Restaurant management
Restaurants -- New York (State) -- New York
School children -- Food
Women in the food industry

Subject Names

  • Baum, Ruth
  • Aaron, Florence
  • Hamilton, Dorothy M.
  • Beard, James, 1903-1985
  • Baum, Joseph
  • Lewis, Bob

Subject Organizations

  • Project for Public Spaces
  • Public Market Collaborative
  • World Trade Center (New York, N.Y.)
  • Restaurant Associates
  • Windows on the World (New York, N.Y.)
  • Culinary Institute of America
  • Four Seasons (Restaurant)
  • Food Systems Network
  • New York City Food and Fitness Partnership
  • Greenmarket

Subject Topics

  • Agricultural processing industries
  • Community -supported agriculture
  • Women in the food industry
  • School children -- Food
  • Produce trade
  • Local foods
  • Restaurants -- New York (State) -- New York.
  • Restaurant management
  • Farmer's markets
  • Farm produce -- Marketing
  • Food service
  • Food industry and trade -- New York (State) -- New York

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Barry Benepe

Biographical Note

In 1976, the post-World War II habits of supermarket shopping still ruled American kitchens. Fresh fruits and vegetables were limited to summertime roadside stands. To most urban dwellers, farmers were distant exotic creatures. It would be decades before words like local, seasonal, and organic became commonplace.

Brought to life by Architect Barry Benepe and urban planner Robert Lewis, the Greemarket movement was a major development that helped to change that way of thinking. This movement initiated consumer appreciation—and eventually demand for—fresh food.

At the time, Benepe was the director of his own small firm and therefore not bound by traditional notions of architectural practice, allowing him to expand into unorthodox areas such as open space protection and farmland preservation. Lewis applied for a job at his firm. Together they saw the disconnect between the food to which New Yorkers had access in standard supermarkets, and the much fresher, higher quality food produced by area farmers—and the possibility of bringing the two together. When they located an unused and vacant city lot behind Bloomingdales on Manhattan's Upper East Side, they jumpstarted the New York City Greenmarket movement.


In these interviews, Benepe talks about his childhood in New York and on a family farm in Maryland, his education, his early architectural practice, the start-up of the Greenmarkets and what followed. Today, the original market is one of 50 in all five boroughs and has served as a model for markets all over the country.

Access Points

People:
Benepe, Adrian
Benepe, Barry
Conklin, William J.
Jacobs, Jane, 1916-2006
Lewis, Bob
McPhee, John, 1931-
Rossant, James S., 1928-2009
Weinberg, Robert C. (Robert Charles), 1901-1974

Organizations:
Council on the Environment of New York City
Greenmarket
New York (N.Y.). Dept. of Parks and Recreation
New York (N.Y.). Dept. of City Planning
Union Square Community Coalition

Subjects:
Architecture
City planning
Community supported agriculture
Farm produce -- Marketing
Farmer’s markets
Farmers -- New Jersey
Farmers -- New York (State)
Food industry and trade
High Line (New York, N.Y.)
Historic preservation
Local foods
Produce trade
Newcastle upon Tyne (England)
Newburgh (N.Y.)
Saugerties (N.Y.)
Union Square (New York, N.Y.)
Washington Square (New York, N.Y.)

Subject Names

  • Benepe, Adrian
  • Benepe, Barry
  • Lewis, Bob
  • McPhee, John, 1931-
  • Conklin, William J.
  • Jacobs, Jane, 1916-2006
  • Rossant, James S., 1928-2009
  • Weinberg, Robert C. (Robert Charles), 1901-1974

Subject Organizations

  • Council on the Environment of New York City
  • Greenmarket
  • Union Square Community Coalition
  • New York (N.Y.). Dept. of Parks and Recreation
  • New York (N.Y.). Dept. of City Planning

Subject Topics

  • City planning
  • Architecture
  • Farm produce -- Marketing
  • Community -supported agriculture
  • Farmer's markets
  • Food industry and trade
  • Historic preservation
  • Local foods
  • Produce trade

Subject Places

  • Union Square (New York, N.Y.)
  • Washington Square (New York, N.Y.)
  • Newburgh (N.Y.)
  • Saugerties (N.Y.)
  • High Line (New York, N.Y. : Park)
  • Newcastle upon Tyne (England)

Occupation(s)

  • Farmers |z New Jersey
  • Farmers |z New York (State)

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Dalia Carmel

Biographical Note

Food scholar Dalia Carmel has been called "the angel of American food writers" because she made her 11,000-volume personal library of cookbooks available to all who asked. Assembled over 40 years, the library covers nearly every geographical area, ethnicity, and ingredient.

Born in Israel, Carmel came to the United States in 1960. She had been inadvertently caught up in Operation Suzannah, a 1954 plot to undermine international support for Egypt as a reliable administrator of the Suez Canal. When the operation failed, it morphed into a political quagmire known as the Lavon Affair. Because Carmel, then a young soldier working in the Finance Ministry, had, under orders, altered a document related to the affair, she unhappily became a public figure.

Carmel discusses the Lavon Affair; her eventual decision to leave Israel, first for London and eventually—she thought temporarily—for the United States; the gradual development of her cookbook collection, and her decision to donate the volumes to the Fales Library.

Access Points

People:
Avigur, Shaoul
Ben-Gurion, David, 1886-1973
Brown, Bianca
Carmel, Dalia
De Silva, Cara
Eshkol, Levi, 1895-1969
Gibli, Binyamin
Goldstein, Herbert
Hausner, Gideon, 1915-1990
Kirshenblatt-Gimblett, Barbara
Lavon , Pinchas
Nestle, Marion
Pachter, Mina
Peer, Edith
Stern, Annie
Taube, Judith
Taylor, Marvin J.

Organizations:
El al, netive aṿir le-Yiśrael (El Al Israel Airlines)
Fales Library
Yad ṿa-shem, rashut ha-zikaron la-Shoah ṿela-gevurah (Yad Vashem, Jerusalem)

Subjects:
Book collecting
Cookbooks
Cooking, American -- History -- 20th century
Cooking, Jewish -- History -- 20th century
Concentration camp inmates’ writings
Dinners and dining
Entertaining
Gastronomy
International cooking
Israel -- Politics and government -- 1948-1967
Publishers and publishing

Subject Names

  • Lavon, Pinchas
  • Nestle, Marion
  • Pachter, Mina
  • Eshkol, Levi, 1895-1969
  • Ben-Gurion, David, 1886-1973
  • Brown, Bianca
  • Carmel, Dalia
  • De Silva, Cara
  • Avigur, Shaoul
  • Peer, Edith
  • Stern, Annie
  • Taub, Judith
  • Taylor, Marvin J.
  • Kieshenblatt-Gimblett, Barbara
  • Hausner, Gideon, 1915-1990
  • Goldstein, Herbert
  • Gibli, Binyamin

Document Type

  • Cookbooks.

Subject Organizations

  • El al, netive ayir le-Yiśrael (El Al Israel Airlines)
  • Fales Library
  • Yad va-shem, rashut ha-zikaron la0Shoah vela-gevurah (Yad Vashem, Jerusalem)

Subject Topics

  • Publishers and publishing
  • Israel -- Politics and government -y 1948-1967
  • International cooking
  • Gastronomy.
  • Entertaining
  • Dinners and dining
  • Concentration camp inmate's writings
  • Cooking, Jewish -- History -y 20th century
  • Cooking, American -- History -y 20th century
  • Book collecting.

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Tom Colicchio

Biographical Note

One of the byproducts of the food revolution is the increasing respect for chefs. Along with that and the attention to the profession given by the media, a new category has emerged—the Celebrity Chef. No one of them is better-known than Tom Colicchio. Already a highly respected and well-reviewed chef and restaurateur when he became the head judge of the wildly popular television program Top Chef, Colicchio is probably the best-known chef in America.

As a young teenager, he started cooking at home, discovered he enjoyed it and worked his way through a swim club food concession, a Burger King, and increasingly more ambitious restaurants in his native New Jersey before heading to Manhattan. His teachers were his on-the-jobs training, the chefs he worked for there and in New York and books, especially Jacques Pepin's on method and technique.

He came to wide attention at the Gramercy Tavern in New York's Flatiron district, and then at Craft nearby.

The recipient of five James Beard Foundation awards, today Colichio and his cooking can be seen not only at the Craft restaurants (including Craftbar and Craftsteak) in New York, LA, Dallas, and Las Vegas), but also at Colicchio and Sons in Manhattan's Meatpacking District. In 2003, Colicchio and two partners founded the more affordable sandwich and salad outlets, 'wichcraft. In 2010 his work at Craft was honored when the Beard Foundation named him the country's Outstanding Chef.

Colicchio is married to his frequent writing partner, the documentary filmmaker Lori Silverbush.

Access Points

People:
Bras, Michel
Bryan, Jerry
Colicchio, Tom
Keller, Thomas, 1955-
Meyer, Danny
Portale, Alfred
Silverbush, Lori
Wine, Barry

Organizations:
Colicchio & Sons (Restaurant)
Craft (Restaurant)
Food Research and Action Center
Gramercy Tavern
Mondrian (Restaurant)
Top chef (Television Program)

Subjects:
Cooking
Dinners and dining
Gastronomy
Local foods
Nutrition
Restaurant management
Restaurants -- New York (State) -- New York
School children -- Food
Television cooking shows

Subject Names

  • Bryan, Jerry
  • Bras, Michel
  • Silverbush, Lori
  • Portale, Alfred
  • Meyer, Danny
  • Keller, Thomas, 1955-
  • Colicchio, Tom
  • Wine, Barry

Subject Organizations

  • Food Research and Action Center
  • Gramercy Tavern
  • Mondrian (Restaurant)
  • Top Chef (Television Program)
  • Colicchio & Sons (Restaurant)
  • Craft (Restaurant)

Subject Topics

  • Television cooking shows
  • Nutrition
  • Restaurant management
  • Restaurants -- New York (State) -- New York.
  • School children -- Food
  • Cooking
  • Dinners and dining
  • Gastronomy.
  • Local foods

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Mark Federman

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John Ferrone

Biographical Note

John Ferrone was already a respected New York literary editor when he met James Beard and the two became lifelong friends. That friendship took Ferrone beyond his already illustrious list of authors—Anais Nin, Alice Walker, Eudora Welty, C.S. Lewis, Janet Flanner—into the world of food.

Working at night after he finished his day job, Ferrone began, out of a devotion to the friendship, editing scores of Beard's articles. Eventually he worked on some of Beard's books and continued to do so (as Beard’s literary executor) after his death. The books include: the James Beard Cookbook, the  Armchair James Beard, and several small format books, including:  Soups and Stews and  Poultry and Shellfish. Ferrone continues to steward Beard's books and attempt keep them in print.

Ferrone discusses not only he and Beard's friendship and their work together, but also others in Beard's circle. He also speaks of their many meals together. A list of those meals, compiled by Ferrone, is included in this file.

Access Points

People:
Beard, James, 1903-1985
Brown, Helen Evans
Callvert, Isabel E.
Claiborne, Craig
Cofacci, Gino
Coward, Noel, 1899-1973
Ferrone, John
Flanner, Janet, 1892-1978
Sax, Irene
Triplette, Clay
Walker, Alice, 1944-
Welty, Eudora, 1909-2001
Wilson, José

Organizations:
Dell Publishing Company
Green Giant Company
Harcourt, Inc.

Subjects:
Authors and publishers
Cookbooks
Cooking, American -- History -- 20th century
Dinners and dining
Entertaining
Food writers
Gastronomy
Homosexuality
Manuscript preparation (Authorship)
Manuscripts -- Editing
Menus
Publishers and publishing
Restaurants -- New York (State) -- New York

Subject Names

  • Sax, Irene
  • Flanner, Janet, 1892-1978
  • Ferrone, John
  • Coward, Noel, 1899-1973
  • Triplette, Clay
  • Beard, James, 1903-1985
  • Cofacci, Gino
  • Claiborne, Craig
  • Callvert, Isabel E.
  • Brown, Helen Evans
  • Welty, Eudora, 1909-2001
  • Walker, Alice, 1944-
  • Wilson, José

Document Type

  • Menus.
  • Cookbooks.

Subject Organizations

  • Harcourt, Inc.
  • Green Giant Company
  • Dell Publishing Company

Subject Topics

  • Manuscripts -- Editing.
  • Manuscript preparation (Authorship).
  • Homosexuality
  • Gastronomy.
  • Entertaining
  • Dinners and dining
  • Cooking, American -- History -y 20th century
  • Restaurants -- New York (State) -- New York.
  • Publishers and publishing
  • Authors and publishers.

Occupation(s)

  • Food writers.

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Betty Fussell

Biographical Note

The distinguished historian Betty Fussell was one of the first American writers to focus on food as a legitimate subject of scientific, social, and anthropological inquiry.

In her 1999, The Story of Corn: the Myths and History, the Culture and Agriculture, the Art and Science of America's Quintessential Crop, Fussel used the history of corn to tell a distinctly American story. She also created a genre, now much imitated by other writers, focused on a single foodstuff.

Born in 1927 in California and reared there, she has made her home in New York's Greenwich Village for decades. She lives around the corner from James Beard's cooking school run out of his home. Her only contact was a week's worth of classes there, but they share an abiding passion for American food.

Her essays in literary journals, major newspapers, national magazines and encyclopedias are written with a grace few food writers can match. She also lectures at museums, universities, state fairs, corn festivals, historical societies and culinary groups. In 1999, her food memoir, My Kitchen Wars, traced her life from her childhoood through her marriage to a college sweetheart, her travails as an academic wife, her own academic career, the women's movement, and her wider success when she found her essential subject: food.

Fussell discusses her early years as well as her life and work since 1999, including her presence in the growing food blogosphere.

Access Points

People:
Beard, James, 1903-1985
Bocuse, Paul, 1926-
Child, Julia
Claiborne, Craig
David, Elizabeth, 1913-1992
Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992
Fussell, Betty Harper
Fussell, Paul, 1924-
Jones, Judith, 1924-
Hodgson, Moira
Normand, Mabel, 1894-1930

Organizations:
Alfred A. Knopf, Inc.
American Institute of Wine & Food
Doubleday and Company, Inc.
International Association of Culinary Professionals
Ordre international des disciples d'Auguste Escoffier
Ticknor and Fields
Times Books (New York, N.Y.)
Viking Press

Subjects:
Authors and publishers
Authorship
Blogs
Cooking, American -- History -- 20th century
Cooking, American -- Midwestern style
Cooking, French
Cooking -- Study and teaching
Corn
Dinners and dining
Entertaining
Feminism
Food habits
Food writing
Gastronomy
Marriage
Menus
Sex roles
Universities and colleges -- Faculty

Subject Names

  • Hodhson, Moira
  • Normand, Mabel, 1894-1930
  • Fussell, Paul, 1924-
  • Jones, Judith, 1924-
  • David, Elizabeth, 1913-1992
  • Claiborne, Craig
  • Fussell, Betty Harper
  • Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992
  • Beard, James, 1903-1985
  • Child, Julia
  • Bocuse, Paul, 1926-

Document Type

  • Menus.
  • Blogs

Subject Organizations

  • Alfred A. Knopf, Inc
  • American Institute of Wine & Food
  • Ticknor and Fields
  • Times Books (New York, N.Y.)
  • International Association of Culinary Professionals
  • Ordre international des disciples d'Auguste Escoffier
  • Viking Press
  • Doubleday and Company, Inc.

Subject Topics

  • Gastronomy.
  • Marriage
  • Sex roles
  • Universities and colleges -- Faculty
  • Cooking -- Study and teaching
  • Corn
  • Cooking, American -- Midwestern style
  • Cooking, French
  • Cooking, American -- History -y 20th century
  • Authors and publishers.
  • Authorship
  • Food writing.
  • Feminism.
  • Food habits
  • Dinners and dining
  • Entertaining

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Gael Greene

Biographical Note

Gael Greene, the New York Magazine restaurant critic, knew James Beard casually when an article in  The New York Times brought them together. The piece described the plight of impoverished senior citizens who received food aid from the city during the week, but had no source of food on weekends and holidays.

The situation appalled her, and she was inspired to call everyone she could think of who might have money or goods to ameliorate the situation.

James Beard was one of those people. It was common knowledge that food companies often sent Beard samples of their products in the hope that he would try them, like them, and, with luck, promote them in his columns. Greene figured Beard might have some actual food to contribute on a more-or-less regular basis.

Jumping into action, she phoned him to enlist his support, and encouraged him to join her effort to remedy the situation. The result was CityMeals On Wheels, where he lent his name and enthusiasm to a project that still exists today.

Greene left New York Magazine in 2008 and today has become an active free-lance writer, blogger, and tweeter. Her interview discusses the inception of CityMeals on Wheels as well as her early years as a free-lance writer and book author, and her early work at  New York Magazine.

Access Points

People:
Beard, James, 1903-1985
Claiborne, Craig
Felker, Clay
Forgione, Larry
Frieman, Jane
Greene, Gael
Kretchmer, Jerry
Portali, Alfred
Soltner, André, 1932-
Waxman, Jonathan. 1950-

Organizations:
Meals on Wheels
New York Magazine
New York Post
Time, Inc.

Subjects:
Authorship
Benefit auctions
Cooking -- Periodicals
Cooking – Study and teaching
Dinners and dining
Food writing
Gastronomy
Journalism
Restaurants -- New York (State) - - New York

Subject Names

  • Beard, James, 1903-1985
  • Portale, Alfred
  • Soltner, André, 1932-
  • Greene, Gael
  • Kretchmer, Jerry
  • Forgione, Larry
  • Frieman, Jane
  • Claiborne, Craig
  • Felker, Clay
  • Waxman, Jonathan, 1950-

Document Type

  • Cooking |v Periodicals

Subject Organizations

  • Time, Inc.
  • New York Post
  • New York Magazine
  • Meals on Wheels

Subject Topics

  • Authorship
  • Benefit auctions
  • Dinners and dining
  • Food writing.
  • Cooking -- Study and teaching
  • Journalism.
  • Gastronomy.
  • Restaurants -- New York (State) -- New York.

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Dan Imhoff

Biographical Note

The first decade of the 21st century has been marked by an increasing concern about flaws and dangers in the American food system, a world dominated by the rules and regulations of the United States Farm Bills. Massive and abstruse pieces of federal legislation that are reworked every five years or so, the farm bills are little understood but enormously influential on food and farm related subjects from food stamps to commodity crops to conservation and trade.

Activist speaker, writer and publisher Dan Imhoff illuminated that world for the lay public (and perhaps also for members of Congress) in his 2007 book,  Food Fight: The Citizen's Guide to a Food and Farm Bill.

This Interview tracks over Imhoff's childhood in York PA, his education, his travels in Asia and Europe after college, some of important influences in his thinking about the environment (including a businessman who later became his father-in-law), his interest in a variety of environmental issues, and his life in Northern California, where he and his wife have a small farm that provides much of the food for their family.

With the recent publication of  CAFO: The Tragedy of Industrial Animal Factories, Imhoff took on the increasingly contentious world of American meat production. He is currently at work on a revised edition of Food Fight.

Access Points

People:
Imhoff, Dan
Imhoff, Quincey Tompkins
Jackson, Wes
Kirschenmann, Fred
Tompkins, Douglas

Organizations:
Esprit (Firm)
Foundation for Deep Ecology
Kellogg Foundation
Watershed Media
Wild Farm Alliance

Subjects:
Agricultural processing industry
Agricultural subsidies -- Law and legislation
Agriculture and state
Animal rights
Authorship
Community-supported agriculture
Environmentalism
Factory farms
Food industry and trade
Food stamps
Nutrition

Subject Names

  • Kirschenmann, Fred
  • Tompkins, Douglas
  • Imhoff, Quincey Tompkins
  • Jackson, Wes
  • Imhoff, Dan

Subject Organizations

  • Kellogg Foundation
  • Watershed Media
  • Esprit (Firm)
  • Foundation for Deep Ecology
  • Wild Farm Alliance

Subject Topics

  • Food industry and trade
  • Factory farms
  • Nutrition
  • Food stamps
  • Authorship
  • Animal rights
  • Environmentalism
  • Community -supported agriculture
  • Agricultural processing industries
  • Agriculture and state
  • Agricultural subsidies -- Law and legislation

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Madhur Jaffrey

Biographical Note

Few American cooks were able to produce authentic Indian food until Madhur Jaffrey's 1973 An Introduction to Indian Cooking. The book demystified Indian food and in a way, was a reflection of her own introduction to Indian cooking, once she left New Delhi to pursue an acting career in England and America. Like many upper class Indian women, Jaffrey hadn't learned to cook as a child. Once she left home, she longed for the food of her childhood. Letters from her mother as well as Jaffrey's own strong sense of taste set her on her way.

A well-known Indian actress, Jaffrey was at home in front of cameras and. As her food writing career developed, that experience made her a natural for television. Since that first cookbook—then praised by New York Times food critic Craig Claiborne as "perhaps the best Indian cookbook available in English"—she has written 28 more, many of them in tandem with multiple television series both in the United States and the UK. She has also written countless newspaper and magazine articles, and continued a much-praised acting career. Both of those threads of her life are discussed in this interview.

Access Points

People:
Allen, Sanford
Beard, James, 1903-1985
Claiborne, Craig
Ivory, James
Jhabvala, Ruth Prawer , 1927-
Jaffrey, Madhur, 1933-
Jaffrey, Saeed, 1929-
Jones, Judith, 1924-
Merchant, Ismail

 Organizations:
British Broadcasting Corporation
Gourmet
Alfred A. Knopf, Inc.
Merchant Ivory Productions

Subjects:
Acting
Authorship
Cookbooks
Cooking, Indic
Cooking -- Study and teaching
Dinners and dining
Food writing
Gastronomy
India -- History -- 1947-
Motion pictures
Publishers and publishing
Television cooking shows
Theater
Vegetarian cooking

Subject Names

  • Jones, Judith, 1924-
  • Merchant, Ismail
  • Jhabvaka, Ruth Prawer, 1927-
  • Ivory, James
  • Jaffrey, Saeed, 1929-
  • Jaffrey, Madhur, 1933-
  • Allen, Sanford
  • Claiborne, Craig
  • Beard, James, 1903-1985

Document Type

  • Cookbooks.

Subject Organizations

  • Alfred A. Knopf, Inc
  • Merchant Ivory Productions
  • British Broadcasting Corporation
  • Gourmet

Subject Topics

  • Vegetarian cooking
  • Cooking, Indic
  • Acting.
  • Authorship
  • Theater.
  • India -- History -y 1947-
  • Motion pictures.
  • Publishers and publishing
  • Television cooking shows
  • Cooking -- Study and teaching
  • Dinners and dining
  • Food writing.
  • Gastronomy.

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Judith Jones

Biographical Note

Judith Jones first made her mark in publishing as a young woman working in the Paris office of Doubleday, when she came upon a manuscript of The Diary of Anne Frank in a reject pile and enthusiastically recommended it for publication. That star turn gave her considerable credibility when, back in the United States working as an editor for Knopf, she urged the publishing house to pay attention to an unsolicited manuscript by Julia Child, Louisette Bertholle, and Simone Beck that would become  Mastering the Art of French Cooking.

A prominent fiction editor already, Jones went on to discover and edit not only the rest of Julia Child's books, but also books by some of the most successful cookbook authors in America, including Madhur Jaffrey, Marcella Hazan, Irene Kuo, Edna Lewis, and Joan Nathan. More than any other figure in publishing, she has helped to change the way America thinks about food. She has also authored books, both with her late husband Evan Jones and on her own. In 2006, she received a Lifetime Achievement Award from the James Beard Foundation.

Access Points

People:
Bastianich, Lidia
Beard, James, 1903-1985
Chapin, Paul
Child, Julia
Cunningham, Marion
David, Elizabeth, 1913-1992
Farmer, Fannie Merritt, 1857-1915
Frank, Anne, 1929-1945
Giobbi, Edward
Jaffrey, Madhur, 1933-
Jones, Evan, 1915-1996
Jones, Judith, 1924-
Knopf, Alfred A., 1892-1984
Knopf, Blanche W., 1894-1966
Kuo, Irene
Lewis, Edna
Malraux, André, 1901-1976
Pépin, Jacques
Roden, Claudia
Updike, John
Weil, Andrew
Wilson, José

Organizations:
Alfred A. Knopf, Inc.
Doubleday and Company, Inc.

Subjects:
Authors and publishers
Bread
Cookbooks
Cooking, American -- History -- 20th century
Cooking, French
Cooking -- Study and teaching
Diet
Dinners and dining
Editing
Food habits
Food writing
Gastronomy
Manuscripts -- Editing
Publishers and publishing
Restaurants --- New York (State) -- New York

Subject Names

  • Knopf, Alfred A., 1892-1984
  • Weil, Andrew
  • Jones, Judith, 1924-
  • Wilson, José
  • Jones, Evan, 1915-1996
  • Jaffrey, Madhur, 1933-
  • Cunningham, Marion
  • Bastianich, Lidia
  • Child, Julia
  • Knopf, Blanche W., 1894-1966
  • Chapin, Paul
  • Kuo, Irene
  • Lewis, Edna
  • Beard, James, 1903-1985
  • Giobbi, Edward
  • Malraux, André, 1901-1976
  • Frank, Anne, 1929-1945
  • Pépin, Jacques
  • Farmer, Fannie Merritt, 1857-1915
  • Roden, Claudia
  • David, Elizabeth, 1913-1992
  • Updike, John

Document Type

  • Cookbooks.

Subject Organizations

  • Alfred A. Knopf, Inc
  • Doubleday and Company, Inc.

Subject Topics

  • Publishers and publishing
  • Restaurants -- New York (State) -- New York.
  • Cooking -- Study and teaching
  • Cooking, French
  • Dinners and dining
  • Diet
  • Bread
  • Authors and publishers.
  • Cooking, American -- History -y 20th century
  • Manuscripts -- Editing.
  • Editing
  • Food habits
  • Food writing.
  • Gastronomy.

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Barbara Kafka

Biographical Note

An acclaimed presence in the food world for decades, Barbara Kafka has been a cookbook author, food writer, and a food and restaurant consultant.

No other writer working today can claim as long a professional association with James Beard. Their association began when she was hired to supervise and write much of The Cook's Catalogue, a book edited by Beard with Milton Glaser and Burton Richard Wolf in 1975. She continued to work with him, teaching classes at his cooking schools in California and New York, and helping him with his writing. After Beard's death, she put together  The James Beard's Celebration Cookbook in order to raise money for the James Beard Foundation. Kafka's own exhaustively-researched single-subject cookbooks (  Vegetables, Roasting, Microwave Cooking) have set a standard for excellence. In 2007, Kafka received a Lifetime Achievement Award from the James Beard Foundation.

In her interview, she discusses her relationship with Beard and her own extensive work.

Access Points

People:
Baum, Joseph
Beard, James, 1903-1985
Bramson, Ann
Cage, John
Child, Julia
Cofacci, Gino
Cournand, Edouard
Cunningham, Marion
Ferrrone, John
Glaser, Milton
Guerin, Jacques
Jones, Judith, 1924-
Kafka, Barbara
Kump, Peter
Sax, Irene
Talmey, Allene
Tower, Jeremiah
Villas, James
Waters, Alice
Wilson, José
Wolf, Burton

Organizations:
Dial Publishing Company
Farrar, Straus, and Company
Four Seasons (Restaurant)
Mademoiselle
Playbill
Revue du vin de France
Vogue
Windows on the World (New York, N.Y.)

Subjects:
Authorship
Celiac disease
Cookbooks
Cooking, American -- History -- 20th century
Cooking -- Equipment and supplies
Cooking, French
Cooking -- Periodicals
Cooking -- Study and teaching
Food writing
Homosexuality
Journalism
Microwave cooking
Publishers and publishing
Restaurants --- New York (State) -- New York
Wine

Subject Names

  • Villas, James
  • Tower, Jeremiah
  • Wilson, José
  • Waters, Alice
  • Wolf, Burton
  • Kafka, Barbara
  • Sax, Irene
  • Talmey, Allene
  • Kump, Peter
  • Cournand, Edouard
  • Cunningham, Marion
  • Child, Julia
  • Cofacci, Gino
  • Guerin, Jacques
  • Jones, Judith, 1924-
  • Ferrone, John
  • Glaser, Milton
  • Cage, John
  • Bramson, Ann
  • Beard, James, 1903-1985
  • Baum, Joseph

Document Type

  • Cooking |v Periodicals
  • Cookbooks.

Subject Organizations

  • Mademoiselle
  • Four Seasons (Restaurant)
  • Farrar, Straus, and Company
  • Vogue
  • Revue du vin de France
  • Windows on the World (New York, N.Y.)
  • Playbill

Subject Topics

  • Microwave cooking
  • Publishers and publishing
  • Homosexuality
  • Journalism.
  • Wine.
  • Restaurants -- New York (State) -- New York.
  • Authorship
  • Cooking, French
  • Cooking -- Study and teaching
  • Food writing.
  • Celiac disease
  • Cooking, American -- History -y 20th century
  • Cooking -- Equipment and supplies

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Marion Nestle

Biographical Note

Marion Nestle is the premiere food studies professional in the United States. She unequivocally transformed the field when, in 1988, she took over the Department of Home Economics and Nutrition at New York University, and soon turned it into a ground-breaking academic program in nutrition, food studies, and public health.

Her path traces a childhood without much parental encouragement, academic successes and multiple degrees, a pre-second wave feminism early career filled with the common restrictions and frustrations women then faced, and an adulthood at the highest rank of academic and personal achievement.

A much sought-after speaker with particular interests in food politics, food marketing, and nutrition, she has written five books, and balances a schedule that includes teaching; research and writing; speaking; and an active highly-read blog (www.foodpolitics.com).

This interview covers her early life and education; her two marriages; the challenges of balancing motherhood and a career; the responsibilities and challenges she faced writing the 1988 Surgeon General's Report on Nutrition and Health; her books; her years at New York University; and the development of the University’s Food Studies Department.

Access Points

People:
Bentley, Amy, 1962-
Berg, Jennifer
Brody, Jane E.
Burros, Marian Fox
Gussow, Joan Dye
Koop, C. Everett (Charles Everett), 1916-
Lee, Philip R.
McGinnis, Michael
Nestle , Marion
Petrick, Gabriella M.
Pollan, Michael
Ray, Krishnendu
Taylor, Marvin J.
Wolf, Clark

Organizations:
American Dietetic Association
Brandeis University
Dames d'Escoffier of New York
Fales Library
Monsanto Agricultural Company
New York Times
New York University
Newsweek
United States. Dept. of Health and Human Services
United States. Dept. of Agriculture
University of California, Berkeley
University of California School of Medicine, San Francisco

Subjects:
Agricultural processing industry
Agriculture and state
Authorship
Children -- Nutrition
Diet
Editing
Farm produce -- Marketing -- Government policy
Feminism
Food adulteration and inspection
Food industry and trade
Food security
Junk food
Health
Nutrition
Pet food industry
Public health
Sex roles
Urban agriculture
Women in higher education

Subject Names

  • Lee, Philip R.
  • Koop, C. Everett (Charles Everett), 1916-
  • Gussow, Joan Dye
  • Burros, Marian Fox
  • Brody, Jane E.
  • Berg, Jennifer
  • Bentley, Amy, 1962-
  • Wolf, Clark
  • Ray, Krishnendu
  • Taylor, Marvin J.
  • Petrick, Gabriella M.
  • Pollan, Michael
  • McGinnis, Michael
  • Nestle, Marion

Subject Organizations

  • American Dietetic Association
  • Brandeis University
  • Dames d'Escoffier of New York
  • Fales Library
  • Monsanto Agricultural Company
  • New York Times
  • New York University
  • Newsweek
  • University of California School of Medicine, San Francisco
  • University of California, Berkeley
  • United States. Department of Agriculture
  • United States. Dept. of Health and Human Services

Subject Topics

  • Agricultural processing industries
  • Agriculture and state
  • Pet food industry
  • Nutrition
  • Diet
  • Editing
  • Authorship
  • Children -- Nutrition
  • Sex roles
  • Public health
  • Women in higher education
  • Urban agriculture
  • Food industry and trade
  • Food adulteration and inspection
  • Feminism.
  • Farm produce -- Marketing -- Government policy
  • Health
  • Junk food
  • Food security

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Jacques Pepin

Biographical Note

Long before cable reality programs brought chefs into American homes, Jacques Pepin was already there, starring in his own multiple cooking series on public television.

Pepin's father was a cabinetmaker and his mother ran a restaurant. When his family sent him out as a restaurant apprentice, their goal was both to feed him and to teach him a trade. He discovered a passion for the work and his talent soon propelled him from the provinces, to the kitchens of French presidents, to one of New York's best restaurants. When a serious automobile accident made long hours in a restaurant impossible, he turned to teaching and then television.

Along the way he became a husband and father, an American citizen, a bestselling writer, and one of the guiding spirits of both the prestigious French Culinary Institute in Manhattan and the culinary program at Boston University.

Included among his more than 20 books are arguably two of the most influential on cooking techniques ever written in this country, La Technique and  La Methode. His eleven television series, with more on the way, have reflected both his years in America and a wide range of culinary possibilities, from cooking for celebrations to cooking with Julia Child.

Access Points

People:
Beard, James, 1903-1985
Claiborne, Craig
Child, Julia
Curnonsky, 1872-1956
Gaulle, Charles de, 1890-1970
Gaulle, Yvonne de, 1900-1979
Franey, Pierre
McCully, Helen
Pépin, Jacques

Organizations:
Boston University
French Culinary Institute (New York, N.Y.)
Howard Johnson Co.
New York Times
Pavillon (Restaurant : New York, N.Y.)
Plaza Athénée
Société Des Cuisiniers

Subjects:
Authorship
Cookbooks
Cooking, American -- History -- 20th century
Cooking, French
Cooking -- Periodicals
Cooking -- Study and teaching
Dinners and dining
Food writing
Gastronomy
Publishers and publishing
Restaurants -- France -- Paris
Restaurants -- New York (State) -- New York
Television cooking shows

Subject Names

  • Pépin, Jacques
  • McCully, Helen
  • Franey, Pierre
  • Gaulle, Yvonne de, 1900-1979
  • Gaulle, Charles de, 1890-1970
  • Curnonsky, 1872-1956
  • Child, Julia
  • Claiborne, Craig
  • Beard, James, 1903-1985

Document Type

  • Cooking |v Periodicals
  • Cookbooks.

Subject Organizations

  • New York Times
  • French Culinary Institute (New York, N.Y.)
  • Howard Johnson Co.
  • Boston University
  • Pavillon (Restaurant : New York, N.Y.)
  • Plaza Athénée
  • Société Des Cuisiniers

Subject Topics

  • Publishers and publishing
  • Restaurants -- France -- Paris
  • Restaurants -- New York (State) -- New York.
  • Television cooking shows
  • Cooking, French
  • Cooking, American -- History -y 20th century
  • Gastronomy.
  • Food writing.
  • Dinners and dining
  • Cooking -- Study and teaching
  • Authorship

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Irene Sax

Biographical Note

A journalist and food writer, Irene Sax co-wrote Beard on Pasta and helped him prepare magazine articles. She became the food editor of  New York Newsday, which closed in 1995, and now teaches food writing at New York University, while maintaining an active career as a freelance food writer and occasional restaurant critic.

Sax discusses her working relationship with Beard and other aspects of her career.

Access Points

People:
Beard, James, 1903-1985
Cofacci, Gino
Cunningham, Marion
Jones, Judith, 1924 -
Kafka, Barbara
Sax, Irene
Wilson, José

Organizations:
Disney.com
Epicurious
Food Arts
Gourmet
Martha Stewart Living
New York Daily News
Newsday

Subjects:
Authors and publishers
Cooking -- Periodicals
Editing
Food writing
Freelance writing
Ghostwriting
Manuscripts -- Editing

Subject Names

  • Wilson, José
  • Kafka, Barbara
  • Sax, Irene
  • Cunningham, Marion
  • Jones, Judith, 1924-
  • Beard, James, 1903-1985
  • Cofacci, Gino

Document Type

  • Cooking |v Periodicals

Subject Organizations

  • Gourmet
  • Martha Stewart Living
  • Epicurious
  • Food Arts
  • Disney.com
  • Newsday
  • New York Daily News

Subject Topics

  • Editing
  • Authors and publishers.
  • Manuscripts -- Editing.
  • Ghostwriting
  • Freelance writing
  • Food writing.

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Reese Schonfeld

Biographical Note

The Food Network has arguably had the greatest impact on the way Americans think about food. The network was launched in November 1993 as TVFN with 6.8 million cable subscribers. Scripps, the Food Network's parent company, has started its own magazine based on the popularity of food programs and advertiser demand. In May 2010, Scripps initiated a second 24-hour network of food programming called The Cooking Channel.

It was Reese Schonfeld who got the Food Network going, developing the concept with a group put together by the Providence Journal Company's president Trygve Myhren. Schonfeld was a natural for the job. A longtime TV journalist and entrepreneur, he'd been the first president and chief executive of another big television success story, CNN, which he co-founded with Ted Turner in 1979.

This interview tracks his early life, education, and career. Schonfeld also speaks about the early years of cable television and his participation in it, the original programming concepts and stars at TVFN, and the way the network redefined the image of food and cooking in American homes.

Access Points

People:
Batali, Mario
Child, Julia
Cunningham, Marion
Field, Sally
Flay, Bobby
Hanover, Donna, 1950-
Lagasse, Emeril
Leach, Robin
Myhren, Tryg
Ray, Rachael
Rosengarten, David
Schonfeld, Reese
Turner, Ted

Organizations:
Belo Broadcasting
British Broadcasting Corporation
Cable News Network
Food Channel
Food Network (Firm)
Independent Television News Association
Iron chef (Television program)
Johnson & Wales University. College of Culinary Arts
Providence Journal Company
United Press International

Subjects:
Cable television
Cooking -- United States
Digital television
Direct broadcast satellite television
Food habits -- United States
Television cooking shows

Subject Names

  • Ray, Rachael
  • Rosengarten, David
  • Schonfeld, Reese
  • Turner, Ted
  • Hanover, Donna, 1950-
  • Lagasse, Emeril
  • Leach, Robin
  • Myhren, Tryg
  • Cunningham, Marion
  • Child, Julia
  • Flay, Bobby
  • Field, Sally
  • Batali, Mario

Subject Organizations

  • British Broadcasting Corporation
  • Cable News Network
  • Belo Broadcasting
  • Independent Television News Association
  • Iron chef (Television program)
  • Food Channel
  • Food Network (Firm)
  • United Press International
  • Jognson & Wales University. College of Culinary Arts
  • Providence Journal Company

Subject Topics

  • Television cooking shows
  • Food habits -- United States.
  • Direct broadcast satellite television
  • Digital television
  • Cooking -- United States.
  • Cable television

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Gus Schumacher

Biographical Note

High-level government employees are rarely known for sharing information with outsiders. It can be particularly difficult to get answers to questions about agricultural economics or the American food system. Yet Gus Schumacher—the only farmer in the Harvard class of 1961—has always considered educating the public (and the U.S. Congress) an essential and enjoyable part of his role.

As Commissioner of Agriculture of Massachusetts, Administrator of the Foreign Agriculture Service, and then Undersecretary of the Farm and Foreign Agriculture Service at the USDA in the Clinton administration, Schumacher consistently found ways to spread the word. He educated reporters; regularly spoke on the farm radio network; facilitated conversations between journalists, political officials, farmers, and agricultural economists; and was always available to explain a new law or regulation or Farm Bill.

Since he left government in 2007, Schumacher has continued that pattern as a consultant. Assisting and enabling new farmers—immigrants, women, young people—is one of his passions. Currently Schumacher is also the president of Wholesome Wave, a Connecticut-based charitable foundation that has been particularly active in finding ways to help the needy purchase nutritionally-rich produce at farmers markets at discount rates.

All of these subjects are discussed in these interviews.

Access Points

People:
Batterberry, Michael
Benepe, Barry
Child, Julia
Clinton, Bill, 1946-
Dukakis, Michael S. (Michael Stanley), 1933-
Espy, Mike, 1953-
Hamersley, Gordon
Lewis, Bob
McNamara, Robert S., 1916-2009
McPhee, John, 1931-
Newman, Paul, 1925-2008
Nischan, Michel
Schumacher, Gus
Waterston, Albert
Winthrop, Freddie

Organizations:
Commodity Credit Corporation
Food Network (Firm)
Greenmarket
HeartBeat Restaurant
Kellogg Foundation
Massachusetts. Commission on Agriculture
Monsanto Agricultural Company
New American Farmer Initiative
People for the Ethical Treatment of Animals
United States. Dept. of Agriculture
United States. Food and Nutrition Service
Wholesome Wave Foundation
World Bank

Subjects:
Agricultural processing industries
Agriculture and state
Animal rights
Community-supported agriculture
Farm produce
Farmers’ markets -- Massachusetts
Farmers’ markets -- New York (State) -- New York
Food habits -- United States
Food industry and trade
Food stamps
Local foods
Nutrition
Produce trade
Refugees -- United States
Special Supplemental Nutrition Program for Women, Infants, and Children (U.S.)
Tomatoes
Union Square (New York, N.Y.)

Subject Names

  • Nischan, Michel
  • Newman, Paul, 1925-2008
  • McPhee, John, 1931-
  • McNamara, Robert S., 1916-2009
  • Schumacher, Gus
  • Espy, Mike, 1953-
  • Dukakis, Michael S. (Michael Stanley), 1933-
  • Lewis, Bob
  • Hamersley, Gordon
  • Benepe, Barry
  • Batterberry, Michael
  • Clinton, Bill, 1946-
  • Child, Julia
  • Waterston, Albert
  • Winthrop, Freddie

Subject Organizations

  • World Bank
  • Wholesome Wave Foundation
  • United States. Food and Nutrition Service
  • United States. Department of Agriculture
  • People for the Ethical Treatment of Animals
  • New American Farmer Initiative
  • Monsanto Agricultural Company
  • Commodity Credit Corporation
  • Food Network (Firm)
  • Kellogg Foundation
  • Massachusetts. Commission on Agriculture
  • Greenmarket
  • HeartBeat Restaurant

Subject Topics

  • Nutrition
  • Produce trade
  • Farm produce
  • Community -supported agriculture
  • Farmer's markets -- New York (State) -- New York
  • Farmer's markets -- Massachusetts
  • Food industry and trade
  • Food habits -- United States.
  • Local foods
  • Food stamps
  • Special Supplemental Nutrition Program for Women, Infants, and Children (U.S.)
  • Tomatoes
  • Agricultural processing industries
  • Refugees -- United States
  • Animal rights
  • Agriculture and state

Subject Places

  • Union Square (New York, N.Y.)

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Mimi Sheraton

Biographical Note

Mimi Sheraton is a writer, critic, and cookbook author perhaps best known for her transformational work as a restaurant critic at The New York Times from 1975 to 1984. She has worked at  Good Housekeeping, Seventeen, House Beautiful, and  Time and written for  The New Yorker, Vogue, Smithsonian Magazine, and Smart Money.

Access Points

People:
Baum, Joseph
Beard, James, 1903-1985
Brown, Helen Gurley
Claiborne, Craig
Glaser, Milton
Sheraton, Mimi
Snyder, Jerome
White, Agnes

Organizations:
Condé Nast’s Traveler
Cosmopolitan
Cue New York
Four Seasons (Restaurant)
Gault Millau (Firm)
Gourmet
Guide du Pneu Michelin
House Beautiful
New York
New York Times
Pavillon (Restaurant : New York, N.Y.)
Restaurant Associates
Seventeen
Time

  Subjects:
Authorship
Cooking, American -- History --20th century
Cooking -- Periodicals
Cooking -- Study and teaching
Dinners and dining
Gastronomy
Food habits -- United States
Food industry and trade
Food writing
Journalism
Local food
Produce trade
Restaurants -- New York (State) -- New York

Subject Names

  • Brown, Helen Gurley
  • Beard, James, 1903-1985
  • Baum, Joseph
  • Claiborne, Craig
  • Glaser, Milton
  • Sheraton, Mimi
  • Snyder, Jerome
  • White, Agnes

Document Type

  • Cooking |v Periodicals

Subject Organizations

  • Pavillon (Restaurant : New York, N.Y.)
  • Restaurant Associates
  • Seventeen
  • Time
  • Guide du Pneu Michelin
  • House Beautiful
  • New York
  • New York Times
  • Gourmet
  • Condé Nast's Traveler
  • Cosmopolitan
  • Cue New York
  • Four Seasons (Restaurant)
  • Gault Millau (Firm)

Subject Topics

  • Restaurants -- New York (State) -- New York.
  • Local foods
  • Produce trade
  • Food writing.
  • Journalism.
  • Food habits -- United States.
  • Food industry and trade
  • Dinners and dining
  • Gastronomy.
  • Cooking -- Study and teaching
  • Authorship
  • Cooking, American -- History -y 20th century

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Michael Whiteman

Biographical Note

One of the most ubiquitous eating venues today is the food court—an essential component in suburban shopping malls, office complexes, railroad stations, and other public spaces. Upscale versions are currently very fashionable in New York City. We take them for granted.

But food courts run by a single operator didn't exist until the 1970s, when restaurant consultants Joe Baum and Michael Whiteman created The Big Kitchen, a 350-seat complex on the concourse level of the World Trade Center.

Baum, who was the president of Restaurant Associates (RA) for many years, was a life force in the restaurant industry, a man full of innovative methods of preparing and serving food at places like The Four Seasons, The Forum of the Twelve Caesars, and Fonda del Sol. In 1970, Baum left RA to form his own consulting company. In that same year, he landed a big contract to create the master plan for restaurants in the World Trade Center, and he needed help.

His choice was the much younger Whiteman, then the Editor of Nation's Restaurant News, a biweekly trade magazine he had created. Eventually the two set up "Baum + Whiteman - The World's Preeiminent Food + Restaurant Consulting Company." After Baum's death in 1998, Whiteman and his wife, chef and cookbook author Rozanne Gold, carried on the business with Dennis Sweeney.

Whiteman discusses that history and the company's work since then. He includes memories of working with James Beard, one of of the consultants on the World Trade Center restaurant project.

Access Points

People:
Baum, Joseph
Beard, James, 1903-1985
Glaser, Milton
Gold, Rosanne, 1954-
Kafka, Barbara
Kumin, Albert
Lang, George, 1924-
Pépin, Jacques
Tower, Jeremiah
Whiteman, Michael
Wines, Barry

Organizations:
Four Seasons (Restaurant)
Hilton International (Firm)
National Gallery of Art (U.S.)
Port Authority of New York and New Jersey
Quilted Giraffe (Restaurant)
Rainbow Room (Restaurant)
Restaurant Associates
Stars (Restaurant)
Windows on the World (New York, N.Y.)
World Trade Center (New York, N.Y.)

Subjects:
Cooking, American -- History -- 20th century
Food habits -- United States
Food industry and trade -- United States
Food service
Restaurant management
Restaurants -- New York (State) -- New York

Subject Names

  • Baum, Joseph
  • Glaser, Milton
  • Beard, James, 1903-1985
  • Whiteman, Michael
  • Wine, Barry
  • Pépin, Jacques
  • Tower, Jeremiah
  • Kumin, Albert
  • Lang, George, 1924-
  • Gold, Rosanne, 1954-
  • Kafka, Barbara

Subject Organizations

  • World Trade Center (New York, N.Y.)
  • Stars (Restaurant)
  • Windows on the World (New York, N.Y.)
  • Rainbow Room (Restaurant)
  • Restaurant Associates
  • Port Authority of New York and New Jersey
  • Quilted Giraffe (Restaurant)
  • National Gallery of Art (U.S.)
  • Four Seasons (Restaurant)
  • Hilton International (Firm)

Subject Topics

  • Cooking, American -- History -- 20th century.
  • Food habits -- United States.
  • Food industry and trade -- United States.
  • Food service
  • Restaurant management
  • Restaurants -- New York (State) -- New York.

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Jane White Viazzi

Biographical Note

An actress and cabaret performer in the late 1940s and 1950s, Jane White Viazzi was married to Alfredo Viazzi, owner of several Greenwich Village restaurants that featured Italian regional cooking before it was fashionable. The daughter of Walter White, the executive director of the NAACP from 1931-1955, and Gladys White, Viazzi grew up amid the optimism and pride of the Harlem Renaissance.

In this interview she discusses her childhood; her education at the Ethical Culture Schools in New York City and Smith College; her career; her husband's groundbreaking restaurants; and their friendship with James Beard.

Access Points

People:
Bauer, Jerry
Baum, Joseph
Beard, James, 1903-1985
Epstein, Jason
Gussow, Ann
Mann, Ted
Viazzi, Alfredo
White, Jane
White, Walter Francis, 1893-1955

Organizations:
Circle in the Square (Theater)
National Association for the Advancement of Colored People

Subjects:
Acting
Civil rights movements -- United States
Cooking, American -- History -- 20th century
Cooking, Italian
Gastronomy
Harlem Renaissance
Restaurant management
Restaurants -- New York (State) -- New York

Subject Names

  • Epstein, Jason
  • Gussow, Ann
  • Baum, Joseph
  • Beard, James, 1903-1985
  • Bauer, Jerry
  • White, Walter Francis, 1893-1955
  • White, Jane
  • Viazzi, Alfredo
  • Mann, Ted

Subject Organizations

  • National Association for the Advancement of Colored People
  • Circle in the Square (Theater)

Subject Topics

  • Restaurants -- New York (State) -- New York.
  • Acting.
  • Civil rights movement -- United States
  • Cooking, American -- History -y 20th century
  • Cooking, Italian
  • Gastronomy.
  • Harlem Renaissance
  • Restaurant management

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Clark Wolf

Biographical Note

A food and hospitality consultant, Clark Wolf has advised a wide range of clients including restaurants, hotels, casinos, public institutions, and specialty food companies. Wolf was a far-sighted cheese purveyor in San Francisco when James Beard walked into his cheese shop one day. The meeting launched a friendship that lasted from the early 1980s until Beard's death in 1985. Encouraged by Beard to come to New York, Wolf made the move in 1982 when Barbara Kafka invited him to open her specialty shop, Star Spangled Foods. Although he kept a home in Northern California, Wolf has maintained a New York presence ever since. An enthusiastic supporter of and fundraiser for New York University's Food Studies program, Wolf created the popular Critical Topics series on food studies for the Fales Library. He is the author of the 2008 American Cheeses.

These interviews track his early years, his life in San Francisco, his first meeting with James Beard, his arrival in New York, his work as a food and restaurant consultant, and his longtime friendship with Beard.

Access Points

People:
Baum, Joseph
Beard, James, 1903-1985
Burros, Marian Fox
Carroll, John
Cofacci, Gino
Cunningham, Marion
Gilder, Emily
Glaser, Milton
Grimes, William
Kafka, Barbara
Kump, Peter
Lewis, Bob
Mariani, John F.
Nestle, Marion
Phelps, Joseph
Reichl, Ruth
Rogers, Judy
Santo, Joseph
Spector, Stephen
Taylor, Marvin J.
Tower Jeremiah
Waters , Alice
Wolf, Clark

Organizations:
American Cheese Society
American Institute of Wine & Food
Arizona 266 (Restaurant)
Bloomingdale's (Firm)
Cook’s Magazine
Loews Hotels
Markham (Restaurant)
New York University
Oakville Grocery
Sign of the Dove (Restaurant)
Yellowfingers (Restaurant)

Subjects:
Cheese
Cooking, American -- California style
Cooking, American -- History -- 20th century
Cooking -- Study and teaching
Food habits
Food industry and trade -- United States
Food service
Gastronomy
Homosexuality
Restaurants -- California -- San Francisco
Restaurant management
Restaurants -- New York (State) -- New York

Subject Names

  • Santo, Joseph
  • Spector, Stephen
  • Taylor, Marvin J.
  • Tower, Jeremiah
  • Nestle, Marion
  • Phelps, Joseph
  • Reichl, Ruth
  • Rogers, Judy
  • Waters, Alice
  • Wolf, Clark
  • Grimes, William
  • Kafka, Barbara
  • Kump, Peter
  • Lewis, Bob
  • Mariani, John F.
  • Baum, Joseph
  • Beard, James, 1903-1985
  • Burros, Marian Fox
  • Carroll, John
  • Cofacci, Gino
  • Cunningham, Marion
  • Gilder, Emily
  • Glaser, Milton

Subject Organizations

  • American Cheese Society
  • American Institute of Wine & Food
  • Arizona 266 (Restaurant)
  • Bloomingdale's (Firm)
  • Cook's Magazine
  • Markham (Restaurant)
  • Leows Hotels
  • Oakville Grocery
  • New York University
  • Yellowfingers (Restaurant)
  • Sign of the Dove (Restaurant)

Subject Topics

  • Restaurants -- California -- San Francisco
  • Restaurant management
  • Restaurants -- New York (State) -- New York.
  • Cheese
  • Food habits
  • Cooking -- Study and teaching
  • Cooking, American -- History -y 20th century
  • Cooking, American -- California style
  • Homosexuality
  • Gastronomy.
  • Food service
  • Food industry and trade -- United States.

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Nina Zagat

Biographical Note

Nina Zagat is the co-founder and co-chair of the Zagat Survey. Along with her husband, she oversees the company's global operations and expansion, including its entry into new US and international markets, leisure categories and content platforms, and web and wireless ventures.

Nina earned an LLB from Yale Law School in 1966 and an AB from Vassar College in 1963. Following law school, she spent 24 years as an attorney at the Wall Street law firm of Shearman and Sterling. When their firms sent the couple to Paris, Nina Zagat attended Le Cordon Bleu cooking school. Nina Zagat was named one of the Leading Women Entrepreneurs of the World by the Star Group in 2001, one of Crain's Top Tech 100, which featured New York City's most influential people in technology in 2001, and one of Crain New York's 100 Most Influential Women in 2007.

Access Points

People:
Claiborne, Craig
Zagat, Nina
Zagat, Tim

Organizations:
Cordon bleu (School : Paris, France)
Enu Ti Ti Dokomo (Firm)
Sherman & Sterling
Zagat Survey (Firm)

Subjects:
Booksellers and bookselling
Cooking, American -- History -- 20th century
Electronic publishing
Food habits
Food industry and trade
Food writing
Gastronomy
Guidebooks
Paris (France) -- History -- 20th century
Publishers and publishing
Restaurants
Restaurants -- France -- Paris
Social media
User-generated content

Subject Names

  • Zagat, Nina
  • Zagat, Tim
  • Claiborne, Craig

Document Type

  • Guidebooks

Subject Organizations

  • Zagat Survey (Firm)
  • Sherman & Sterling
  • Enu Ti Ti Dokomo (Firm)
  • Cordon bleu (School : Paris, France)

Subject Topics

  • Electronic publishing
  • Food habits
  • Food industry and trade
  • Food writing.
  • User-generated content
  • Booksellers and bookselling
  • Cooking, American -- History -y 20th century
  • Restaurants -- France -- Paris
  • Restaurants
  • Social media
  • Gastronomy.
  • Publishers and publishing

Subject Places

  • Paris (France) |x History |y 20th century

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Tim Zagat

Biographical Note

Born on the Upper West Side of Manhattan, where he and his wife Nina still live, Tim Zagat grew up in a home where food wasn't a particular focus. His mother's only food passion involved freezing foods—both before or after cooking. Her freezing habit was so strong that marked and dated packages retrieved from her freezer much later on could be identified as the 1955 Thanksgiving turkey or the 1957 Easter ham. The food Tim Zagat ate at school wasn't much better. "Chicken a la King was a high point," he recalls. But his father and grandfather, who liked fine dining, set the stage for the future by taking the young man to some of the best restaurants of the 50s.

After a few post-college years when he considered a life of poltics and public service, Tim Zagat went to Yale Law School. There his home-cooked culinary world opened up when he met and married classmate, and good cook, Nina Safronoff.

Access Points

People:
Moyers, Bill D.
Myhrvold, Nathan
Shriver, Sargent, 1915 -
Zagat, Nina
Zagat, Tim

Organizations:
Facebook (Firm)
Hughes Hubbard & Reed
Peace Corps (U.S.)
Twitter (Firm)
United States National Student Association
Zagat Survey (Firm)

Subjects:
Booksellers and bookselling
Cooking, American -- History -- 20th century
Electronic publishing
Food habits
Food industry and trade
Food writing
Gastronomy
Guidebooks
Publishers and publishing
Restaurants
Social media
User- generated content
Wine

Subject Names

  • Moyers, Bill D.
  • Myhrvold, Nathan
  • Zagat, Tim
  • Shriver, Sargent, 1915-
  • Zagat, Nina

Document Type

  • Guidebooks

Subject Organizations

  • Twitter (Firm)
  • United States National Student Association
  • Hughes Hubbard & Reed
  • Peace Corps (U.S.)
  • Zagat Survey (Firm)
  • Facebook (Firm)

Subject Topics

  • Gastronomy.
  • Food writing.
  • Publishers and publishing
  • Electronic publishing
  • Social media
  • Cooking, American -- History -y 20th century
  • Restaurants
  • Food industry and trade
  • Wine.
  • Food habits
  • User-generated content
  • Booksellers and bookselling

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