New York Times food
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Savoring Gotham: Including Jane Nickerson
So excited that New York Times food editor Jane Nickerson will be included in the upcoming book, Savoring Gotham. It is being published by Oxford University Press. Nickerson was food editor at the NYT from 1942 to 1957 and later was food editor at the Lakeland Ledger. Happy to see her included in more of New York City’s culinary history.
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Food Studies Presentation: Ohio Food Editor History
- Cecily Brownstone, food editors, food history, food journalism, James Beard, Jane Nickerson, New York Times food
NYFoodStory: It All Began With Jane Nickerson
I was excited to get my copy of the 2014 NYFoodStory in the mail today. It is the journal of the Culinary Historians of New York. In the journal, I wrote an article about the beginning of the New York City food community. As the longtime Associated Press food editor Cecily Brownstone said in her oral history: It all began with Jane Nickerson at the New York Times. Jane, Cecily, James Beard and Jane’s future husband explored the New York City food community together in the late 1940s and early 1950s. They were the original NYC foodies. I am working on an analysis of her work from 1942 to 1957.…
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Green Bean Casserole & Food Editor Cecily Brownstone
- food editors, food history, food journalism, Jane Nickerson, lifestylejournalism, New York Times food
Remembering New York Times Food Editor Jane Nickerson
Craig Claiborne gets a lot of attention but it was Jane Nickerson who was the first food editor of the New York Times, from 1942 to 1957. She was a significant journalist who wrote about food as rationing changed cooking and post-World War II technology changed the food on our store shelves. She also reviewed restaurants, while also writing about both famous chefs and home cooks. I am not alone in recognizing Jane’s significance. Culinary historian Anne Mendelson wrote about Jane’s work in this article. According to Mendelson: “Jane Nickerson’s articles and recipes show her as an observer of wide-ranging curiosity and knowledge, moving with some sensitivity between prosaic ‘service’…
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Food Studies Presentation: Ohio Food Editor History
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Jane Nickerson’s Florida Cookbook
I have been re-reading Jane Nickerson‘s Florida Cookbook and have found some interesting details. I like when a cookbook author sprinkles details about her life among the recipes. For example, on page 114 in a recipe for Avocado Grapefruit Salad, she wrote: “When I was in college during the Depression, I waited on tables at the formal dinner parties of Harvard professors.” She also wrote about a trip her daughter took and the recipe she came home with. The book is dedicated to her children: Marc, Alexandra, Jay and Rick. Jane was the first food editor at the New York Times, from 1945-1957. Later, she was the food editor at…
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Writing Women into the Curriculum
- food history, food journalism, Jane Nickerson, New York Times food, women's history month, women's page history
Women’s History Month: Jane Nickerson
Day 27 of Women’s History Month features New York Times food editor Jane Nickerson. Nickerson’s work is often overshadowed by Craig Claiborne at the NYT. He is given credit for including news in the food section in 1957 but Jane had been doing that since World War II. The story of Nickerson’s resignation from the newspaper was explained in Craig Claiborne’s memoir, A Memoir with Recipes: A Feast Made for Laughter (New York: Doubleday & Co., 1982). He wrote that at the beginning of 1957, she told the Times that “for reasons for family” she would be resigning from the newspaper as of September 1. Claiborne, who became the NYT…
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Food Studies Presentation: Ohio Food Editor History
- Clementine Paddleford, food history, food journalism, Jane Nickerson, Julia Child, New York Times food, Ruth Casa-Emellos
Food Editors & Cookbook Reviews
Julia Child, the cookbook author who became a television personality and a household name, knew that for her publication to be a success it had to be well reviewed. Her first cookbook, Mastering the Art of French Cooking, was embraced by American newspaper food editors. Yet, before that success, she worked for years to get her book published with several stops and starts along the way. In 1954, she received a letter with the following advice on getting good press for her book: “Want big splash on household page of either Herald Trib. or Times. Trib. as you know is that dame Paddleford, knows a lot, ghastly (for me) style,…
