This week I received some copies from the Fales Library and Special Collections at NYU. The Library is building a collection related to food.

I had ordered copies from the papers of Cecily Brownstone – the longtime food writer for the Associated Press. Here is more about her career.

What I received were letters from Jeanne Voltz (who was the food editor at the Miami Herald in the 1950s and the Los Angeles Times in the 1960s) and Jane Nickerson (who was the food editor at the New York Times and the Lakeland Ledger). My favorite part was the note from Jane’s daughter who I think I might have tracked down based on a public record search. Jeanne’s letter showed her great sense of humor – which I had seen in her letters to Miami writer Helen Muir. Muir’s papers are at the University of Miami.

I am revising a paper about Voltz for a journal and I am beginning data collection on the careers of Nickerson and Brownstone. All three have been overshadowed by the NYT Craig Claiborne in the limited history of food journalism.

Please follow and like us:

This week I received some copies from the Fales Library and Special Collections at NYU. The Library is building a collection related to food.

I had ordered copies from the papers of Cecily Brownstone – the longtime food writer for the Associated Press. Here is more about her career.

What I received were letters from Jeanne Voltz (who was the food editor at the Miami Herald in the 1950s and the Los Angeles Times in the 1960s) and Jane Nickerson (who was the food editor at the New York Times and the Lakeland Ledger). My favorite part was the note from Jane’s daughter who I think I might have tracked down based on a public record search. Jeanne’s letter showed her great sense of humor – which I had seen in her letters to Miami writer Helen Muir. Muir’s papers are at the University of Miami.

I am revising a paper about Voltz for a journal and I am beginning data collection on the careers of Nickerson and Brownstone. All three have been overshadowed by the NYT Craig Claiborne in the limited history of food journalism.

Please follow and like us: