food editors
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Discount on The Food Section
Order directly through Rowman & Littlefield at https://rowman.com/ISBN/ 9781442227200 for a 30% discount on The Food Section. Use promotion code 4M14VOSS at checkout for 30% off – this promotion is valid until December 31, 2014. This offer cannot be combined with any other promo or discount offers.
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Food Studies Presentation: Ohio Food Editor History
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My OKRA Post About German Chocolate Cake
My column about the History of German Chocolate Cake is now live on OKRA, the magazine of the Southern Food and Beverage Museum. Before there was the Internet, finding a new or favorite recipe could be problematic. For decades, home cooks turned to the food sections of their newspaper for inspiration or replacement of lost recipes. Most food editors ran a recipe exchange column where readers could seek and share recipes. The popularity of the German Chocolate Cake can be traced back to a newspaper exchange column in the June 3, 1957 issue of the Dallas Morning Star. On that day, homemaker Georgia Clay’s recipe ran in the column “Recipe…
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Food Studies Presentation: Ohio Food Editor History
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History of Newspaper Food Journalism
I am looking forward to presenting “Newspaper Food Journalism: The History of Food Sections & The Story of Food Editors” at the AEJMC Southeast Colloquium. It will be held at the University of Florida in March. For years, historians considered the food sections of newspapers to be either fluff and/or lacking an ethical framework because the food editors were controlled by advertisers. As I began to challenge those assumptions, I looked at what was covered at the week-long meetings of food editors which ran in the 1950s and 1960s. The meetings were sponsored by advertisers and featured their newest products. Yet, the meetings also featured significant speakers and events. A…
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Food Studies Presentation: Ohio Food Editor History
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Investigating Food Journalism History
As I go through the page proofs of The Food Section, I was reminded how this research got started. My investigation of food journalism began with a Call For Papers for the Icons of American Cooking chapters several years ago. I responded and pitched Jeanne Voltz’s name. I was familiar with Jeanne’s work as the food editor at the Miami Herald and knew that she went on to a successful career at the Los Angeles Times. Instead, I got assigned the chapter for James Beard. As I did the research for the chapter, I was amazed how much scholarship already existed about Beard. It was difficult to believe that culinary…
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Food Studies Presentation: Ohio Food Editor History
- Ann Criswell, dorothy kincaid, Eleanor Ostman, food editors, food history, food journalism, Helen Dollaghan, Janet Beighle, Peggy Daum
Food Editors’ Favorites: Treasured Recipes
I found this 1983 book, Food Editors’ Favorites: Treasured Recipes, at the local Goodwill. It was a fundraising cookbook for Mothers Against Drunk Driving. Newspaper food editors from across the country contributed recipes. While my book looks at newspaper food journalism from 1942 through 1975, several of the food editors I studied are in this book. Milwaukee Journal food editor Peggy Daum: “This curry dip served with vegetables has become my price of admission to many friends’ parties.” (p 17) Plain Dealer food editor Janet Beighle French: “This antipasto has earned a permanent place at my annual Christmas bash – a snack buffet for about 100 people.” (p 27) Minneapolis…
- Cecily Brownstone, food editors, food journalism, James Beard, Jane Nickerson, restaurant critics, restaurant reviewing
New York City Culinary Conversation of James Beard, Jane Nickerson, and Cecily Brownstone
My article “Dining Out: New York City Culinary Conversation of James Beard, Jane Nickerson, and Cecily Brownstone,” has been accepted for publication in NYFoodStory which is produced by the Culinary Historians of New York. In the late 1940s and for much of the 1950s, Jane Nickerson was the food editor of the New York Times . Although she has been largely overshadowed by Craig Claiborne, she was a formidable force in the New York food community. She reviewed many of the city’s restaurants, up to 21,000 in 1949. Often, her dinner companions were food writers James Beard and Cecily Brownstone. In fact, Nickerson introduced the culinary pair who would speak…
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Green Bean Casserole & Food Editor Cecily Brownstone
