In the News
Before "Iron Chef," before Rachael Ray, before Emeril Lagasse, there was Julia Child. A 6-foot-2 culinary force of nature, Child used her passion for food, her wit, and her charm to demystify French cuisine for the American masses. Child's memory lives on—vividly—at the Radcliffe Insitute's Schlesinger Library at Harvard.
The Schlesinger Library at the Radcliffe Institute houses 100,000 volumes tracing the history of women in America, including 20,000 cookbooks and cooking related materials. Stars within that collection are the papers of M.F.K. Fisher, the Rombauer Beck team of "Joy of Cooking," and everything Julia Child, from her cookbook collection to television scripts to private letters.
An in-depth article from The Boston Globe about the impressive harbor neighborhood that never was, featuring Dean Lizabeth Cohen's historical perspective on why it never took shape.
An article that tells the story of the Digital Public Library of America - where things stand today with this effort to provide public access to millions of materials, and how it began at the Radcliffe Institute.
Not your average summer school. The New York Times covers Rare Book School, where fellow Michael Suarez (RI '06) is the director.
Harvard Professor and former Radcliffe Institute fellow Maria Tatar led a group of teachers in a summer seminar sponsored by the National Endowment for the Humanities, “Golden Compasses as Moral Compasses: The Ethics and Aesthetics of Fairy Tales and Fantasy.”
Nottingham Trent University Professor Carole Perry will start a year-long fellowship to pursue work on the interaction between organisms and materials.