Part 3: Observing the Food World
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Observing the Food World
As our experts discussed in the first part of this unit, Clementine Paddleford developed a very specific voice to talk about food and the culinary arts in general, her interests ranging from industrial products to local traditions. She reported about what people actually bought, prepared, and consumed with precision and flair. Here are some examples of her writing style.
Dallas Morning News (Dallas, Texas), 24 March 1960, section 5, page 13 (source http://blog.genealogybank.com/the-first-foodie-clementine-paddleford.html Links to an external site.)
The New York Herald Tribune, January 10, 1953
New York Herald Tribune, January 22, 1951 (source: http://foodofthefifties.wordpress.com/thoughts-of-the-week-january-2012/ Links to an external site.)
Most of Paddleford’s documents are available at Hale Library of Kansas State University Links to an external site., which also organized an exhibition of parts of the collection, including printed material Links to an external site. and other memorabilia like the menus Links to an external site. that Paddleford collected during her long career.
Some of her pieces on Gourmet magazine are available online. Here we have chosen some among the most interesting ones: Trip to France Links to an external site. Frogs and Greek food Links to an external site. Tamales Links to an external site. Hunting out west Links to an external site. Lindt Swiss Chocolate returns to America after the war Links to an external site. Christmas dinner Links to an external site. Yogurt Links to an external site. Thanksgiving in times of war Links to an external site. Turtle Steak and Luxury Links to an external site.
After years of obscurity, both food experts and food journalists are expressing new curiosity in Paddleford’s work. Her profiles in the New York Times Links to an external site. and in the Washington Post Links to an external site. point to this renewed interest. Her direct style and her curiosity about all things food seem to be of inspiration also for contemporary bloggers. Clementine Paddleford’s recent rediscovery indicates how the culinary arts are in need of research led by professionals, scholars, and enthusiasts. So much is still to discover and explore in the culture and history of food… We hope that this course has stimulated your interest in producing your own research, wherever you are located! |
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