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Article: Retiring Radcliffe librarian stirred up interest in culinary history.(Food)
- Article from:
- The Boston Herald
- Article date:
- January 22, 2003
- Author:
CopyrightCOPYRIGHT 2003 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JANE DORNBUSCH
What will future historians make of Emeril, the Zone Diet, the Naked Chef, the Cake-Mix Doctor or fusion cuisine? We might not be able to predict their conclusions, but it's easy to guess where they might do their research.
The Schlesinger Library at the Radcliffe Institute for Advanced Study houses 16,000 cookbooks, and its collection is growing all the time. Chefs and scholars - and the curious - know it as an invaluable resource for information on cooking, food and social history.
What they may not know is that one person is largely responsible for the collection, and along with it, for helping to make culinary history ...