Part 1: Fannie Farmer and Marion Cunningham
|
Fannie Farmer and Marion Cunningham
When we discussed Edna Lewis, we looked at her work as an author of cookbooks, emphasizing the relevance of this kind of texts in the development of American cuisine. In this unit, we will examine the work on Marion Cunningham, a relatively latecomer in the culinary world and definitely a late bloomer, but nonetheless a towering figure among U.S. food writers.
Andy Smith gives us a general introduction about her, focusing on her work on the Fannie Farmer’s cookbook, one of the most important in American history. In the second part of the unit, we will look more closely at cookbooks and the role they play in contemporary culinary cultures. If you are interested in the topic, sign up for WRITING AMERICAN FOOD, our second open online course.
Cookbook editor Judith Jones gives us insights on how the involvement of Marion Cunningham with the Fannie Farmer cookbook came to be.
Marion Cunningham shared James Beard’s love for American good home cooking, and the persuasion that that style of cooking is actually good and worth of attention. Her friendship with James Beard played a huge role not only in Cunningham’s professional career, but also in her personal life, as Andy Smith, Judith Jones and author Laura Shapiro discuss.
|
|
© 2015 The New School. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners |