Simon Says: Daily Food Quote, May 8, 2013
What a flavor (oysters) have – mellow, coppery, with almost a creaminess when you chew and analyze. I drank some good beer with them and floated on a gastronomically sensual cloud.–James Beard
James Andrew Beard was an American chef, cookbook writer, cooking teacher and television celebrity. Beard became active in the culinary community in New York soon after World War II, going on to become a true culinary reference in the United States. He helped Americans discover, identify and define their culinary heritage through his travels, teaching, and work, and through some 20 cookbooks, about half of which are still in print. His lively and sometimes eccentric personality made him somewhat of a celebrity, but his true measure lies in “his vast culinary knowledge; they are the measure of the times, too. The James Beard collection is a slice of American history. Written between 1940 and 1983, the books tell us through the language of food what we had and what we longed for, who we were and whom we hoped to become,” said Alexandra Zohn and Peggy Grodinsky in James Beard (1903–1985): The Complete Works.
His work lives on through the Beard Foundation which continues to provide culinary education and encourage excellence in American cuisine.