food editors
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The Food Section Promotion
Pleased to see publisher Rowman & Littlefield continues to promote my book, The Food Section, in both food studies and journalism catalogs.
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Food Studies Presentation: Ohio Food Editor History
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Food Editor Story in Charleston Post and Courier
I was interviewed for this story about the Charleston food editor Charlotte Walker (pictured above). Walker was included in my book, The Food Section. I loved the conclusion of the article:“Walker retired in 1974, and died in 1995. She left no survivors, so her legacy is carried solely by a compendium of her “Loved and Lost” columns and “The Post-Courier Cookbook,” which today isn’t available for checkout at the public library. “These food editors were so significant,” Voss says. “They did all these great things, but in the 1970s, they began to fade.” Teaching women how to bake pudding cakes ran afoul of the decade’s definition of feminism, and struck…
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Food Studies Presentation: Ohio Food Editor History
- food editors, food history, food journalism, food section, Food Studies, Jeanne Voltz, Virginia Heffington
The Food Section in New Catalog
Happy to see The Food Section was included in the 2016 Catalog. I am now working on a book about Miami food history which includes food editors Jeanne Voltz and Virginia Heffington. I will be blogging about my research in July.
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Food Studies Presentation: Ohio Food Editor History
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National Biography: Clementine Paddleford & Peg Bracken
I have just been assigned to write entries for “Clementine Paddleford,” and “Peg Bracken” for the American National Biography project with Oxford University Press, 2017. It’s now under contract. I initially wrote about both women in the book, The Food Section.
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Food Editor Talk at the Leesburg Library
I had a great time talking about Florida food editors at the Leesburg Library yesterday: Jane Nickerson, Jeanne Voltz and Ruth Gray. Here is the PowerPoint from my talk.
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Repost: Cecily Brownstone & the Green Bean Casserole
Cecily Brownstone was the longtime food editor at the Associated Press who is include in The Food Section: Newspaper Women and the Culinary Community. I think of her every Thanksgiving because of her connection to the green bean casserole. According to a 2007 post from Saveur magazine:“It wasn’t until 1955, however, that the dish’s most steadfast incarnation entered the scene. This enduring formula, one that many home cooks still use, called for a trinity of convenience products: canned Durkee or French’s fried onions, Green Giant canned green beans, and Campbell’s condensed cream of mushroom soup, usually accompanied by milk, soy sauce, and a dash of pepper. It was invented by…
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Green Bean Casserole & Food Editor Cecily Brownstone
