Part 3: Marion Cunningham, Author and Teacher
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Marion Cunningham, Author and Teacher
Laura Shapiro discusses other aspects of Marion Cunningham’s life and her relationship with cooking. In particular, she comments on Cunningham’s appearance on a Julia Child’s TV show
The video, which includes recipes for buttermilk crumb muffins, scones, Irish soda bread, and popovers, is worth watching.
Cunningham was not only a great food writer. Ann Mendelson examines her work as a teacher and instructor, based on the belief in the importance of home cooking.
Marion Cunningham remains one of the best examples of how home cooking can be interesting and engaging, and certainly as worth of attention as restaurant cooking or haute cuisine.
Chefs Edna Lewis And Marion Cunningham at Beringer Winery in St. Helena
We hope this course provided you with information, suggestions, and ideas to think about the culinary arts in America and in any other place around the world. As we emphasized from the beginning, the goal of this course was not to claim that American cuisine is superior to any other, but rather to stimulate a conversation on food, cooking, and their role in contemporary culture, using the U.S. as an example. We hope that each of you will explore your own food traditions with the same interest and passion. In next open online course, WRITING AMERICAN FOOD, we will continue exploring these themes. The course is open for enrollment. We hope to see you there! |
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