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- catalog abstract "These papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French.".
- catalog alternative "Food and friends: recipes and memories from Simca's cuisine. sch".
- catalog alternative "Mastering the art of French cooking. sch".
- catalog alternative "New menus from Simca's cuisine. sch".
- catalog alternative "Simca's cuisine. sch".
- catalog contributor b3874733.
- catalog contributor b3874734.
- catalog contributor b3874735.
- catalog contributor b3874736.
- catalog contributor b3874737.
- catalog date "1920".
- catalog description "AElectronic finding aid available http://nrs.harvard.edu/urn-3:RAD.SCHL:sch00442".
- catalog description "Beck stayed active professionally, teaching at her home and giving cooking demonstrations around the world. In 1972 she published her own cookbook, Simca's Cuisine, with Patricia Simon. She published the second volume, New Menus from Simca's Cuisine, with Michael James in 1979. Food and Friends: Recipes and Memories from Simca's Cuisine, her autobiography and last cookbook (with Suzy Patterson), was published in 1991.".
- catalog description "Cookbook author and cooking instructor Simone "Simca" Beck (1904-1992) was born in Normandy, France. In 1933 Beck began taking classes at the Cordon Bleu in Paris, but her professional career as a cook and teacher did not begin until nearly twenty years later, after she had become involved in the Cercle des Gourmettes, an exclusive women's culinary club. She and Louisette Bertholle, who also joined the Cercle, began working on a French cookbook for Americans. After an unsuccessful attempt at writing a full-length cookbook, they published the brief What's Cooking in France? in 1952. Beck followed with the booklet, Le Pruneau Devant le Forneau: Recettes de Cuisine (ca. 1952), her only publication in French. After she met Julia Child in 1949 the idea of writing a cookbook for Americans was rekindled. Child joined the Cercle too, and the three worked closely together. They formed their own Ecole des Trois Gourmandes in 1951 to give lessons in French cooking to American women living in Paris; the school continued on and off into the late 1970s. In 1961 they published Mastering the Art of French Cooking, Vol. I. Volume II, co-authored by Beck and Child alone, followed in 1970.".
- catalog description "Simone Beck Papers. Schlesinger Library, Radcliffe College.".
- catalog description "The Julia Child papers and the Avis DeVoto papers at the Schlesinger Library, Radcliffe College.".
- catalog description "These papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French.".
- catalog description "Unpublished finding aid; most Schlesinger Library finding aids are also available in the National Inventory of Documentary Sources in the United States (Chadwyck-Healy, 1984- ).".
- catalog extent "8.75 linear ft".
- catalog issued "1920".
- catalog language "eng".
- catalog language "fre".
- catalog spatial "France.".
- catalog subject "Alfred A. Knopf, Inc.".
- catalog subject "Authors.".
- catalog subject "Beard, James, 1903-1985.".
- catalog subject "Beck, Simone, 1904-1991.".
- catalog subject "Bertholle, Louisette.".
- catalog subject "Brandel, Catherine.".
- catalog subject "Cercle des Gourmettes.".
- catalog subject "Child, Julia.".
- catalog subject "Cooking France.".
- catalog subject "Cooking Study and teaching.".
- catalog subject "Cooking schools.".
- catalog subject "Cooking, French.".
- catalog subject "Cooks France.".
- catalog subject "Cutler, Carol.".
- catalog subject "David, Elizabeth, 1913-1992.".
- catalog subject "DeVoto, Avis.".
- catalog subject "Donsky, Joanne.".
- catalog subject "Ecole des Trois Gourmandes.".
- catalog subject "Ferrone, John.".
- catalog subject "Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992.".
- catalog subject "Food writers France.".
- catalog subject "James, Michael, 1950-".
- catalog subject "Jones, Judith.".
- catalog subject "Kamman, Madeleine.".
- catalog subject "Kump, Peter.".
- catalog subject "Lucas, Dione, 1909-1971.".
- catalog subject "Molard, Jane.".
- catalog subject "Olney, Richard.".
- catalog subject "Patterson, Suzanne.".
- catalog subject "Philomène.".
- catalog subject "Southwick, Elsie.".
- catalog subject "Women cooks France.".
- catalog title "Papers, 1920-1993 (inclusive).".
- catalog type "Audiotapes.".
- catalog type "Autobiographies. aat".
- catalog type "Menus. aat".
- catalog type "Recipes. aat".