The thing that remained in my mind above all others-I think it marked my life-was watching Triscuits and shredded wheat biscuits being made. I was taken to the exposition two or three times. Ĭommon ingredients of this cuisine are salmon, shellfish, and other fresh seafood game meats such as moose, elk, or venison mushrooms, berries, small fruits, potatoes, and wild plants such as fiddleheads or young pushki ( Heracleum maximum, or cow parsnip).īeard's earliest memory of food was at the 1905 Lewis and Clark Exposition, when he was two years old. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.Įarly life and education Family Beard taught and mentored generations of professional chefs and food enthusiasts. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. Washington High School (Oregon), Reed College
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