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Barbara Haber is a food historian and the former curator of books at Radcliffe's Schlesinger Library at Harvard University where she built a major collection of cookbooks and other books related to food, and influenced the recognition of food history as a viable field of academic and professional study. She founded the Radcliffe Culinary Friends, which supported the library's culinary collection and provided a forum for food writers from across the country to present their work to an appreciative audience. She also held monthly gatherings, called "First Monday," where local chefs and writers came together to hear talks on timely food-related topics.

Barbara's books include "From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals" and "From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food," which she co-edited. She has written numerous articles and reviews including "Home Cooking in the White House" published in "White House History." She is currently working on a book about food and World War II in the Pacific tentatively called "Cooking in Captivity."

She is a former director of the International Association of Culinary Professionals and currently serves on the awards committee and chairs the Who's Who Committee of the James Beard Foundation. She is a frequent speaker on topics related to the history of food as well as popular food topics, and has appeared on television's "The Today Show," "Martha Stewart Living" and The Cooking Channel. Barbara was elected to the James Beard Foundation's "Who's Who in Food and Beverages" and received the M.F.K. Fisher Award from Les Dames d'Escofier.

Stuffed cabbage rolls. Credit: Barbara Haber

After my stove, my freezers are the most important kitchen gear I own. I have a large standup one in my kitchen, a chest

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Carrot and split pea soup with toasted cumin. Credit: Barbara Haber

I read somewhere that people generally use only two or three recipes from each of their cookbooks, and realized this was true for me,

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Danish Kringle pastries. Credit: Barbara Haber

Coming up with Christmas presents that people really want is a challenge that confronted me every year until I wised-up and limited my gift-buying

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Dried cranberries for muffins. Credit: Wynne Everett

I have long been a devotee of cranberries as much for their history and lore as for their happy association with Thanksgiving, my favorite

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"Memories with Food at Gypsy House” and other books from Roald Dahl. Credit: Barbara Haber

Good writing about food is not different from good writing more generally, but cookbooks written by established literary figures can be especially satisfying. "Memories

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Dinner party chicken salad with grapes, mandarin orange segments and sliced water chestnuts. Credit: Barbara Haber

Back in the day, I remember attending dinner parties and finding the hostess exhausted from having pulled off one of the more complicated recipes

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Strawberries for Wimbledon. Credit: Barbara Haber

While watching the Wimbledon tennis tournament this summer, I couldn't help but notice the frequent mentioning of strawberries and cream, the foods that are

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Sole meuniere at La Couronne in Rouen, France. Credit: Barbara Haber

I recently had the privilege of going to La Couronne, that famous restaurant in France where Julia Child had the sole meuniere that changed

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