James Beard facts for kids
Beard signing books at a street fair in Manhattan in 1981
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| Born | James Andrews Beard May 5, 1903 Portland, Oregon, US |
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| Died | January 21, 1985 (aged 81) New York City, US |
| Cooking style | American, French, Chinese |
| Education | Washington High School (Oregon), Reed College |
| Official website | |
| www.jamesbeard.org | |
James Andrews Beard (May 5, 1903 – January 23, 1985) was a famous American chef. He was also a cookbook author, teacher, and television star. He was one of the first people to have cooking shows on TV.
James Beard taught cooking at his schools in New York City and Seaside, Oregon. He also gave many talks about food. He believed in cooking American food with fresh, healthy ingredients. Beard helped many professional chefs and food lovers. He wrote over twenty books. Today, the annual James Beard Awards honor his memory.
Contents
Early Life and Learning About Food
Family and First Food Memories
James Andrews Beard was born in Portland, Oregon, on May 5, 1903. His parents were Elizabeth and John Beard. His mother, who was from Britain, ran the Gladstone Hotel. His father worked at the city's customs house.
The family often went on vacation to Gearhart, Oregon, by the Pacific coast. There, James learned about the food of the Pacific Northwest. This food often includes fresh salmon, shellfish, and other seafood. It also features game meats like moose or elk, mushrooms, and berries.
One of James Beard's earliest food memories was from 1905. He was just two years old at the Lewis and Clark Exposition.
When he was three, James spent time in bed due to an illness. This gave him time to pay close attention to the food his mother and the family's Chinese cook, Jue-Let, made. James said that Jue-Let and another person named Thema raised him. They helped him love Chinese culture and food. He even called Jue-Let his "Chinese godfather."
School Days and Travel
James Beard finished high school in Portland in 1920. He then went to Reed College in Portland for a short time. He left the college in 1922.
After leaving Reed, he traveled to Europe. He sailed from Portland to Liverpool on a British ship. He spent several years living and traveling in Europe. In 1923, he joined a theater group. He also studied singing and acting. He spent time in Paris, France. There, he enjoyed French cuisine at local restaurants and markets. This made him a big fan of French food culture.
In 1927, he came back to the U.S. He tried to start a career in acting, design, and radio in Portland, Hollywood, and New York.
A Career in Cooking
Starting a Food Business
James Beard moved to New York City in 1937. He wasn't having much luck in theater. So, he and his friend Bill Rhodes started a catering company. It was called Hors d'Oeuvre, Inc. They made small snacks for parties.
This business led him to give talks, teach, and write about food. He realized his goal was to show people the joy of real cooking. He wanted them to use fresh ingredients. In 1940, he published his first cookbook. It was called Hors D'Oeuvre and Canapés. It had many of his catering recipes. Famous chef Julia Child said this book made him well-known in the food world.
During World War II, food was rationed. This ended Beard's catering business. He joined the Army and trained as a code specialist. He left the Army in 1943.
Becoming a Food Expert
From 1946 to 1947, James Beard hosted a live TV cooking show. It was called I Love to Eat on NBC. This was the start of his rise as an American food expert. Julia Child later called him "The Dean of American Cuisine." This means he was the top person in American cooking.
In 1955, he opened The James Beard Cooking School. For the next thirty years, he taught cooking to many people. He taught at his own schools and around the country. He traveled a lot to share his message. He wanted people to enjoy good food. He believed in preparing it honestly with fresh, American ingredients. He helped Americans learn about their own food history.
James Beard helped bring French cooking to American families in the 1950s. He appeared on TV as a cooking personality. He was known as "James Beard," the face of American cooking. He met other famous food people, like Alice B. Toklas.
Beard also made deals to promote food products. These included Omaha Steaks and French's Mustard. Even though he preferred fresh, local food, he needed the money for his cooking schools.
In 1981, Beard and his friend Gael Greene started Citymeals-on-Wheels. This group still helps feed older people who cannot leave their homes in New York City.
Personal Life
James Beard was a private person. He wrote in his memoir, "By the time I was seven, I knew that I was gay." He shared this in 1981 in a revised version of his memoir, Delights and Prejudices.
Later Years and Passing
James Beard passed away from heart failure on January 21, 1985. He was 81 years old. He died at his home in New York City. His ashes were spread over the beach in Gearhart, Oregon. This was a special place where he spent summers as a child.
In 1995, a book was published called Love and Kisses and a Halo of Truffles. It contained letters from his friend and fellow chef, Helen Evans Brown. These letters showed how they shared ideas for recipes and projects.
The James Beard Foundation
After James Beard's death in 1985, Julia Child wanted to save his home. She wanted it to remain a place where people could gather. Peter Kump, a former student of Beard's, helped buy the house. They created the James Beard Foundation.
Beard's renovated home in Greenwich Village, New York City, is now a historic food center. It is a place where food writers and the public can enjoy the skills of new and famous chefs.
The James Beard Foundation was started in 1986 to honor James Beard. It gives scholarships to students who want to work in food. It also supports American cooking traditions. Since 1991, the foundation has given millions of dollars in aid. This helps students from many countries learn about food.
The annual James Beard Foundation Awards celebrate great food. They are held around Beard's birthday in May. The awards honor American chefs, restaurants, and food writers. The event ends with a party where guests can taste dishes from many chefs. The foundation also publishes a magazine called Beard House.
Books by James Beard
- Hors d'Oeuvre and Canapés (1940)
- Cook It Outdoors (1941)
- Fowl and Game Cookery (1944)
- The Fireside Cook Book (1949)
- Paris Cuisine (1952)
- The Complete Book of Barbecue & Rotisserie Cooking (1954)
- Complete Cookbook for Entertaining (1954)
- How to Eat Better for Less Money (1954)
- James Beard's Fish Cookery (1954)
- Casserole Cookbook (1955)
- The Complete Book of Outdoor Cookery (1955)
- The James Beard Cookbook (1959)
- Treasury of Outdoor Cooking (1960)
- Delights & Prejudices: A Memoir with Recipes (1964)
- James Beard's Menus for Entertaining (1965)
- How to Eat (and Drink) Your Way through a French (or Italian) Menu (1971)
- James Beard's American Cookery (1972)
- Beard on Bread (1973)
- James Beard Cooks with Corning (1973)
- Beard on Food (1974)
- New Recipes for the Cuisinart Food Processor (1976)
- James Beard's Theory & Practice of Good Cooking (1977)
- The New James Beard (1981)
- Beard on Pasta (1983)
- The Grand Grand Marnier Cookbook (1982)
- Benson & Hedges 100's presents 100 of the world's greatest recipes (1976)
- James Beard's Simple Foods (1993)
- Love and Kisses and a Halo of Truffles (1994)
- The James Beard Cookbooks (1997)
- The Armchair James Beard (1999)
- The Essential James Beard Cookbook (2012)
Archived Writings
James Beard's old papers and writings are kept at the Fales Library at New York University.
See also
- Culinary history of New York City
