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Guide to the Betty Fussell Papers MSS 160

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 and Special Collections

Collection processed by Jacqueline Rider

This finding aid was produced using ArchivesSpace on June 07, 2018
Finding aid written in English. using Describing Archives: A Content Standard

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.


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