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Field name | Value |
---|---|
Reference | 41.514 |
Library/Archive | Schlesinger Library |
Title | L'Ecole des Trois Gourmandes, 1951-1952 |
Date | 1951 -1952 |
Collection | Series III. TEACHING, 1951-1993 (#514-742, 1383) |
Collection Overview | Cooking classes, 1951-1963, 1985 (#514-521), includes material from L'Ecole des Trois Gourmandes, Child's cooking school in Paris, as well as from more informal courses of lessons held in Washington, D.C., and Philadelphia. Most folders include Child's notes on dishes taught, recipes, menus, etc. The subseries is arranged chronologically. |
Sub-collection | Subseries A. Cooking classes, 1951-1963, 1985 (#514-521) |
Document Type | Ephemera |
Theme | Restaurant Culture and the Professional Chef; Education and Cooking Schools |
Subjects | celebrity cooking school cooking education home economics commodity: cheese commodity: potatoes desserts vegetables cooking techniques regional cuisine animal products commodity: eggs commodity: sugar fruit seafood wine |
Cuisine | French cuisine |
Description | Contains account book for the cooking school showing pupils and lessons paid for (handwritten), along with notes potentially written by Julia Child about the lessons received by the pupils. Includes handwritten scraps of paper and pen drawn illustrations, alongside typescript recipes. Also contains various teaching notes and facts i.e. "Juice from meat - the blood juice. Don't let it boil in sauce or it coagulates. Add it to the [fine shaking] and it acts as "liaision". Good." Includes some copies of Embassy News from the American Embassy in Paris plus various recipes from a French Cooking Book where Julia has added annotations. |
Countries | France; United States of America |
Places | Paris France |
Names | Child, Julia; Beck, Simone; Bertholle, Louisette Remion |
Language | French; English |
Copyright and Source Archive | Material sourced from the Schlesinger Library |