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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.

beef and bean family soup

With the first snap of autumn weather, I immediately rush to retrieve the duvet from summer storage, and my next response is to appease

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currant scones with jam and cream

Like most people anticipating a first ocean voyage on a cruise ship, I worried that I would come home carrying 10 extra pounds. This

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summer eggplant and tomatoes from the garden

Because I live in a cool climate with distinct seasons, the most exciting time of year for me is the spring when I can

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Cakes

As if it weren't enough to be thinking about food throughout the day, I also dream about it, usually in that hour just before

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You can grow healthy, easy-to-make potatoes in containers.

Some vegetable gardening books advise the reader not to bother growing potatoes because they are cheap and plentiful in the stores and use up

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Everyone has foods they love and certainly foods they detest. What I am wondering is why I seem to remember the preferences of others,

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One of the treasures I inherited from my mother is "The Settlement Cook Book," a recipe collection that originated in Milwaukee where my mother

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Last week I received a call from a friend who needed help with a cake. He had baked it in a heart-shaped aluminum pan

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