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THE EDITOR: Judith Jones, June 10, 2024, 7 PM Zoom

THE EDITOR: Judith Jones, June 10, 2024, 7 PM Zoom
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  • THE EDITOR: Judith Jones, June 10, 2024, 7 PM Zoom

    Post #1 - May 21st, 2024, 11:29 am
    Post #1 - May 21st, 2024, 11:29 am Post #1 - May 21st, 2024, 11:29 am
    Culinary Historians of Chicago

    THE EDITOR: How Publishing Legend Judith Jones Shaped Culture in America 
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    By Sara B. Franklin

    Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin’s newly released book, The Editor. 

    Ms. Franklin recounts that when Judith Jones began working at Doubleday’s Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones’ culture-defining career in publishing. 

    Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who’s who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. 

    Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country’s most influential tastemakers. 

    Biography: 
    Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU’s Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com.

    ***

    Monday, June 10, 2024
    7 PM Central Time
    via Zoom

    If you have any questions or wish for a link,
    please e-mail: Culinary.Historians@gmail.com

    CulinaryHistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - June 11th, 2024, 6:45 am
    Post #2 - June 11th, 2024, 6:45 am Post #2 - June 11th, 2024, 6:45 am
    https://www.youtube.com/watch?v=9rMd-Yj3gM8

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #3 - June 11th, 2024, 6:18 pm
    Post #3 - June 11th, 2024, 6:18 pm Post #3 - June 11th, 2024, 6:18 pm
    Very much enjoyed the presentation. What a remarkable story.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com

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