Julia Child baking a cake during the episode of The French Chef that inspired the opera. Courtesy of Schlesinger LibraryJulia Child baking a cake during the episode of The French Chef that inspired the opera. Courtesy of Schlesinger Library

A Musical Feast: Julia Child, Jean Stapleton, and an Opera about Cake

July 18, 2019

In December 1986, Julia Child received a letter from the actress Jean Stapleton—who had played Edith Bunker on the classic sitcom All in the Family—about possibly collaborating on an opera.

From the Records of THIS for Diplomats. Courtesy of Schlesinger LibraryFrom the Records of THIS for Diplomats. Courtesy of Schlesinger Library

Giving Thanks for a Bountiful Harvest

November 8, 2018

The records of THIS (The Hospitality and Information Service) for Diplomats, newly processed and available for research, include the annual celebration of Thanksgiving by its members.

Can of plums sealed by H. M. Queen Elizabeth at the Women's Institute canning facility in Reading University, England. December 1942. Courtesy of Schlesinger LibraryCan of plums sealed by H. M. Queen Elizabeth at the Women's Institute canning facility in Reading University, England. December 1942. Courtesy of Schlesinger Library

A Symbol of a Grateful Nation

March 24, 2016

More than 70 years after the end of World War II, stories of generosity and community spirit continue to inspire modern audiences. Among Grace E. Frysinger’s papers are materials documenting one such moment featuring networks of women on two continents, a queen, a first lady, and a can of plums.

Preprinted promotional label pasted onto the front free endpaper of Avis DeVoto's copy of Mastering the Art of   French Cooking, vol. 2. Courtesy of the Schlesinger LibraryPreprinted promotional label pasted onto the front free endpaper of Avis DeVoto's copy of Mastering the Art of French Cooking, vol. 2. Courtesy of the Schlesinger Library

Avis DeVoto and the Case of the Missing Mustard

September 24, 2015

The Schlesinger Library has several wonderful association copies of Mastering the Art of French Cooking, including those of Denise Schorr, Barbara Ketcham Wheaton, and Ruth Lockwood. The capstone, however, is our recent acquisition of inscribed copies that belonged to Avis DeVoto.

Americas-First-Cuisines_closeup_courtesy-of-Schlesinger-Library

Sophie D. Coe: Her Work, Her Collection, and Her Prize

July 24, 2013

On Saturday, July 6, in Oxford, England, the 19th annual Sophie Coe Prize was awarded to Barak Kushner for Slurping Towards Modernity: The Birth of an Iconic Japanese National Dish (Global Oriental, 2012). Awarded by the Oxford Symposium on Food & Cookery, it is the longest-running and most generous prize for writing in food history in the English language.

First opening The raw food table / by Dr. Benedict Lust's School of Diet. Butler, N.J. : Published by Benedict Lust, (1915). Schlesinger Pamphlets 613.26 L968r.First opening The raw food table / by Dr. Benedict Lust's School of Diet. Butler, N.J. : Published by Benedict Lust, (1915). Schlesinger Pamphlets 613.26 L968r.

Dining with Dissent: Politics and Protest in Vegetarian Cookbooks

February 11, 2013

The Schlesinger Library's vegetarian cookbooks provide a look into book history, social movements, subcultures, and, certainly, food.  

“The Book . . . is More Important than Anything”

September 24, 2012

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.

Happy 100th Birthday Julia Child

August 14, 2012

With generous funding from the Julia Child Foundation, the Schlesinger Library has recently digitized nearly 4,000 images of Julia and Paul Child from the Julia Child Papers.

Dione Lucas and Australian Television

August 1, 2012

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.

Photo by J?r?me QuilbeufPhoto by J?r?me Quilbeuf

Carme Ruscalleda, 5-star Michelin Chef, visits Schlesinger Library

November 8, 2011

Schlesinger Library had a visit from Carme Ruscalleda, owner/founder/chef of the eponymous restaurant Sant Pau and head chef Jerome Quilbeuf, who are at Harvard to lecture on caramelization in Harvard's Science and Cooking course, came to get acquainted with Schlesinger's rich historical resources on food.

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