Scope and Contents
The Betty Fussell Papers consist of materials Fussell created and collected for her research and publications on food history, international cuisines, and cooking. In particular, the collection documents her creation of several cookbooks and food histories focused on US regional foods and specific ingredients, such as corn and beef. The collection contains many interviews with prominent 20th century food writers and chefs, such as James Beard, Craig Claiborne, M. F. K. Fisher, Alice Waters, and Jean-Georges Vongerichten. Materials also chronicle Fussell's evolving sense of her personal identity as a woman, scholar, and food historian of the 20th century. Document types include manuscripts, notes, interview tapes and transcripts, recipes, and correspondence, including handwritten and typed letters, as well as email printouts. The collection also contains unique menus from several international restaurants and works by others, including books, published articles and newspaper clippings that Fussell collected and arranged by subject.
Arrangement
Materials are arranged at the series level. Series I and II are further arranged to the sub-series level, maintaining original order when evident: Series I, Research and Subject Files Subseries 1, Places Subseries 2, Foods, alphabetized Subseries 3, General notes
Series II, Writings, Interviews, Lectures, Classes Subseries 1, Betty Fussell Books and Related Materials Subseries 2, Betty Fussell Articles, Interviews, Lectures and Classes; Contributions to Works by Others
Series III, Events and Correspondence
Series IV, Media, Graphics, Books