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James Beard
Summary
James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine.
Common ingredients of this cuisine are salmon, shellfish, and other fresh seafood; game meats such as moose, elk, or venison; mushrooms, berries, small fruits, potatoes, and wild plants such as fiddleheads or young pushki (Heracleum maximum, or cow parsnip).
Beard's earliest memory of food was at the 1905 Lewis and Clark Exposition, when he was two years old. In his memoir he recalled:
I was taken to the exposition two or three times. The thing that remained in my mind above all others—I think it marked my life—was watching Triscuits and shredded wheat biscuits being made. Isn't that crazy? At two years old that memory was made. It intrigued the hell out of me.
At age three Beard was bedridden with malaria, and the illness gave him time to focus on the food prepared by his mother and Jue-Let, the family's Chinese cook. According to Beard he was raised by Jue-Let and Thema, who instilled in him a passion for Chinese culture. Beard reportedly "[attributed] much of his upbringing to Jue-Let," whom he referred to as his Chinese godfather.
Beard graduated from Portland's Washington High School in 1920.
Official source
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