Our culinary collections include the papers of renowned British food writer Elizabeth David, author of Italian Food.
Our collections also include the papers of the American culinary editor and Radcliffe College staffer Avis DeVoto, who shepherded Julia Child’s work to publication and was instrumental in steering Child’s papers to the Schlesinger.
The close relationship between food writer and editor and the effort involved in altering a work for a different audience are exemplified in this copy of the British edition of Elizabeth David’s Italian Food, originally published in England by MacDonald in 1954. Avis DeVoto used this copy to prepare the American Knopf edition, published in 1958, which incorporated extensive changes in measurements, language, and style. DeVoto and David both marked up this copy extensively, and David attached slips of paper with new wording and even new recipes.