Culinary Collections

The Julia Child collections at the Schlesinger Library at the Radcliffe Institute contain everything from tax forms to recipes, from personal letters to family to work-related queries to and from the many people with whom Child worked. One stream of correspondence—between Child and her editor Judith Jones documents the production process behind Child’s books.

Dione Lucas, American celebrity chef and TV presenter, toured Australia and demonstrated French cordon bleu (blue ribbon) cooking in major department stores to promote the sale of TV sets during the 1950s.