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Regional Oral History Office University of California The Bancroft Library Berkeley, California Marion Cunningham MARION CUNNINGHAM: AN ORAL HISTORY Interviews conducted by Suzanne Riess in 2001-2002 Copyright © 2012 by The Regents of the University of California ii Since 1954 the Regional Oral History Office has been interviewing leading participants in or well-placed witnesses to major events in the development of Northern California, the West, and the nation. Oral History is a method of collecting historical information through tape-recorded interviews between a narrator with firsthand knowledge of historically significant events and a well-informed interviewer, with the goal of preserving substantive additions to the historical record. The tape recording is transcribed, lightly edited for continuity and clarity, and reviewed by the interviewee. The corrected manuscript is bound with photographs and illustrative materials and placed in The Bancroft Library at the University of California, Berkeley, and in other research collections for scholarly use. Because it is primary material, oral history is not intended to present the final, verified, or complete narrative of events. It is a spoken account, offered by the interviewee in response to questioning, and as such it is reflective, partisan, deeply involved, and irreplaceable. ********************************* All uses of this manuscript are covered by a legal agreement between The Regents of the University of California and Marion Cunningham, dated June 14, 2001. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley. No part of the manuscript may be quoted for publication without the written permission of the Director of The Bancroft Library of the University of California, Berkeley. -
Powell's Books Wholesale Backlist Catalogue: May, 2012
POWELL'S BOOKS WHOLESALE BACKLIST CATALOGUE: MAY, 2012 POWELL'S BOOKS WHOLESALE Date: 3429 West 47th Street Cust #: Chicago, IL 60632 Phone: (773) 247-1111 Phone #: Fax: (773) 247-1114 [email protected] Cust P.O.: Email: Bill To: Ship To: Authorized By: Ship Instruct: Terms: First order pro forma; net 30 days for established accounts. For UPS, please specify ____ residential ____ commercial (Additional charges Minimum Order: $100.00 list filled order to qualify for 50% discount. for rerouting or residential delivery will be billed to customer). All Books Non-Returnable Shipping Methods: Powell’s will ship prepaid and invoice freight charges at cost via the cheapest method (UPS, FedEx, common carrier, etc.) unless otherwise instructed. We do not ship USPS. Canadian and overseas booksellers: contact us to arrange shipping. Some titles we are unable to export. Jacketless hardbound books are noted under "format" as NDJ. M = Marked (H) = HURT (10000-63553) Africa Book # Qty Title ISBN Cond/Format Author Publisher Year Pub $ List $ 19706 Women of Fire and Spirit: History, Faith, 0195097904 NDJ Cynthia Fatton Oxford University 1996 50.00 7.98 and Gender in Roho Religion in Western Press. Kenya (NoDJ). 45991 Transition 95: Lights! Jungle! Action! 1932360212 (H) PB Soft Skull. 2003 9.95 3.98 46579 Place in the Sun: Africa in Italian Colonial 0520232348 PB ed. Patrizia Palumbo California. 2003 25.95 4.98 Culture from Post-Unification to the Present. 47338 Hausaland Tales from the Nigerian 0208025235 HB Gavin McIntosh Linnet. 2002 22.50 4.98 Marketplace. 48119 Honour in African History. 0521546850 (M) PB John Iliffe Cambridge. -
Bibliography
Bibliography books by julia child Mastering the Art of French Cooking. With Simone Beck and Louisette Bertholle. New York: Alfred A. Knopf, 1961. The French Chef Cookbook. New York: Alfred A. Knopf, 1968. Mastering the Art of French Cooking, Volume II. With Simone Beck. New York: Alfred A. Knopf, 1970. From Julia Child’s Kitchen. New York: Alfred A. Knopf, 1975. Julia Child and Company. New York: Alfred A. Knopf, 1978. Julia Child and More Company. New York: Alfred A. Knopf, 1979. The Way to Cook. New York: Alfred A. Knopf, 1989. Julia Child’s Menu Cookbook. New York: Wings (Random House), 1991. Cooking with Master Chefs. New York: Alfred A. Knopf, 1993. In Julia Child’s Kitchen with Master Chefs. New York: Alfred A. Knopf, 1995. Baking with Julia. Written by Dorie Greenspan. New York: William Morrow, 1996. Julia and Jacques Cooking at Home. With Jacques Pépin. New York: Alfred A. Knopf, 1999. Julia’s Kitchen Wisdom. New York: Alfred A. Knopf, 2000. My Life in France. With Alex Prud’homme. New York: Alfred A. Knopf, 2006. television series featuring julia child The French Chef, WGBH, Boston, 1963–1973. Julia Child and Company, WGBH, Boston, 1978. Julia Child and More Company, WGBH, Boston, 1979. Dinner at Julia’s, WGBH, Boston, 1983. Cooking with Master Chefs, Maryland Public Broadcasting, 1993. In Julia’s Kitchen with Master Chefs, Maryland Public Broadcasting, 1994. Baking with Julia, Maryland Public Broadcasting, 1996. Julia and Jacques Cooking at Home, KQED, San Francisco, 1999. videos featuring julia child Julia and Jacques “Cooking in Concert,” DVD, A La Carte Video, August 1994. -
View Fall 2014 Nyfoodstory
Rebecca Turner, ‘famous cook’ of Eastchester One historian’s quest to learn about a long-forgotten slave and the mores and foodways of her time Photo by Larry H. Spruill Editor’s Note: Larry H. Spruill received a CHNY’s Scholar’s Grant for 2012 to underwrite his research on the freed slave, Rebecca Turner, her family and their foodways. This is an account of some of his research. By Larry H. Spruill in the shadow of old St. Paul’s Church. The old homestead of her family, built over a century ago, is among the interesting curiosities Rebecca Turner, a well-known cook in 19th-century Eastchester, Eastchester and its quaint villages New York, was all but forgotten. In 2012 her gravesite was posi- are synonymous with the best of its kind in that vicinity. ‘Aunt Mary’s’ tively identified near her daughter Emmeline Turner-Pierce’s qualities of American suburban life, mother, who was known throughout that faded marble headstone. Rebecca’s name was inscribed on a region as ‘Aunt Becky Turner’ had been a slave tombstone for public viewing as part of St. Paul’s Church and symbolizing middle class comforts and Cemetery National Historic Site. in early life … for many years she was a abundance. Suggestions of historical con- famous cook in service at Guion’s Tavern…”1 their names, ages, hints of education nections between its modern self-image Rebecca Turner, “a famous cook,” and the deceased matriarch’s occupa- and African slavery are usually met with Mary Turner-Treadwell and her niece, tion. More than 100 years later, these disbelief and even ridicule. -
COOKBOOKS and COOKBOOK AUTHORS an Evolving Bibliography of Studies, Surveys and Auto / Biographies
COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys and Auto / Biographies FIONA LUCAS Revised and considerably enlarged April 2020 2nd edition Culinary Historians of Canada 260 Adelaide St. East, Box 149 Toronto, ON M5A 1N1 www.culinaryhistorians.ca [email protected] COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys, and Auto / Biographies FIONA LUCAS Second Edition Revised and considerably enlarged April 2020 Printed from the website of Culinary Historians of Canada, www.culinaryhistorians.ca. This is a work in progress. If you wish to suggest more titles for this resource or offer corrections, please write to [email protected]. INTRODUCTION No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.1 Surprisingly few biographies of cookbook authors and in-depth studies of individual cookbooks are available. Much awaits to be written, although a few lives and their influential cookbooks have been thoroughly examined: Isabella Beeton, Auguste Escoffier, and Julia Child come to mind. In the past few decades, however, the serious study of historical cookbooks and recipes has become a phenomenon in both the academic and popular worlds. This particular evolving and ever-growing bibliography starts to record what has been written on cookbooks, recipes, and cookbook authors, including present-day authors. Further suggestions on books, book chapters, journals, websites, blogs, long newspaper articles, and magazines are welcomed, including those in other languages. To avoid fly-by-night websites, only those produced by enduring reputable institutions or historians are included.