Halloween has grown from its origins as a Celtic harvest festival and a Catholic celebration of saints and martyrs to be one of America’s favorite holidays. Popular magazines from over the past century, housed at the Radcliffe Institute's Schlesinger Library illustrate the evolution from a simple children’s amusement to an extravaganza for people of all ages and from a small domestic celebration to an $8 billion retail event.
Fantasia Fair, founded by activist Ariadne Kane whose papers are at the Schlesinger, has provided a supportive environment for individuals exploring alternative gender identities and roles since 1975. Held annually in Provincetown, Massachusetts, the Fair celebrated its 37th year in October 2012.
October 12—the Day of Digital Archives—and every day at the Schlesinger Library is dedicated to finding new ways to use technology in manuscript processing. The library began an Experimental Archives project in 2011 with a team of archivists working collaboratively to brainstorm and then test new approaches.
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.
Opening this Friday, September 21, the Siting Julia: Julia Child Centenary Exhibition from the Schlesinger Library's Julia Child Papers traces her path through various sites: post–World War II Paris, Cambridge, Massachusetts, and national television.
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.
French cuisine and French culture are practically synonymous, so we are celebrating Bastille Day (July 14) by highlighting some of Schlesinger’s culinary books from late-18th-century France. Grain shortages and the consequent increase in bread prices were among the causes of the French Revolution, and the food supply was also a problem for the new government.