Overview James Beard (1903-1985) was perhaps the most iconic cook in America, teaching, writing, publishing cookbooks, introducing new dishes, and generally promoting the world of food. He attended Reed for only a year, and though his interests ranged from opera to sports and social events, he went on to a distinguished career in food. Beard championed the hors d’oeuvre and barbeque, French cooking and seafood. This small collection of papers contains a few letters, clippings, food-related items,...