Culinary artist,author,tv personality.
James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland's Customs House. In 1920, he entered Reed College, where he was a flamboyant figure on campus, even appearing at the freshmen Halloween party in drag. After the administration discovered that he had been lovers' with several male students and at least one professor, they expelled Beard in 1921. He lived abroad for several years studying voice and theater, but returned to the States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucrative career and began a catering business. During WWII he was with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama. After the war he moved to New York and became immersed in the culinary community. He first appeared on a cooking show on NBC in 1946, followed by many other spots on television and radio. In 1955 he established The James Beard Cooking School out of his apartment in New York. Between 1940 and 1983 he published wrote several articles and cookbooks: Fowl and Game Cookery, The Fireside Cookbook, Paris Cuisine, James Beard's Fish Cookery, The James Beard Cookbook, James Beard's Treasury of Outdoor Cooking, and Delights and Prejudices is just a handful of his many works. When James Beard died of heart failure at eighty-two, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as "The Father of American Gastronomy" and his name remains synonymous with American food.
James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland's Customs House. In 1920, he entered Reed College, where he was a flamboyant figure on campus, even appearing at the freshmen Halloween party in drag. After the administration discovered that he had been lovers' with several male students and at least one professor, they expelled Beard in 1921. He lived abroad for several years studying voice and theater, but returned to the States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucrative career and began a catering business. During WWII he was with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama. After the war he moved to New York and became immersed in the culinary community. He first appeared on a cooking show on NBC in 1946, followed by many other spots on television and radio. In 1955 he established The James Beard Cooking School out of his apartment in New York. Between 1940 and 1983 he published wrote several articles and cookbooks: Fowl and Game Cookery, The Fireside Cookbook, Paris Cuisine, James Beard's Fish Cookery, The James Beard Cookbook, James Beard's Treasury of Outdoor Cooking, and Delights and Prejudices is just a handful of his many works. When James Beard died of heart failure at eighty-two, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as "The Father of American Gastronomy" and his name remains synonymous with American food.
Culinary artist,author,tv personality.
James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland's Customs House. In 1920, he entered Reed College, where he was a flamboyant figure on campus, even appearing at the freshmen Halloween party in drag. After the administration discovered that he had been lovers' with several male students and at least one professor, they expelled Beard in 1921. He lived abroad for several years studying voice and theater, but returned to the States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucrative career and began a catering business. During WWII he was with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama. After the war he moved to New York and became immersed in the culinary community. He first appeared on a cooking show on NBC in 1946, followed by many other spots on television and radio. In 1955 he established The James Beard Cooking School out of his apartment in New York. Between 1940 and 1983 he published wrote several articles and cookbooks: Fowl and Game Cookery, The Fireside Cookbook, Paris Cuisine, James Beard's Fish Cookery, The James Beard Cookbook, James Beard's Treasury of Outdoor Cooking, and Delights and Prejudices is just a handful of his many works. When James Beard died of heart failure at eighty-two, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as "The Father of American Gastronomy" and his name remains synonymous with American food.
James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland's Customs House. In 1920, he entered Reed College, where he was a flamboyant figure on campus, even appearing at the freshmen Halloween party in drag. After the administration discovered that he had been lovers' with several male students and at least one professor, they expelled Beard in 1921. He lived abroad for several years studying voice and theater, but returned to the States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucrative career and began a catering business. During WWII he was with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama. After the war he moved to New York and became immersed in the culinary community. He first appeared on a cooking show on NBC in 1946, followed by many other spots on television and radio. In 1955 he established The James Beard Cooking School out of his apartment in New York. Between 1940 and 1983 he published wrote several articles and cookbooks: Fowl and Game Cookery, The Fireside Cookbook, Paris Cuisine, James Beard's Fish Cookery, The James Beard Cookbook, James Beard's Treasury of Outdoor Cooking, and Delights and Prejudices is just a handful of his many works. When James Beard died of heart failure at eighty-two, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as "The Father of American Gastronomy" and his name remains synonymous with American food.
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