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James Beard : ウィキペディア英語版
James Beard

James Andrew Beard (May 5, 1903 – January 21, 1985) was an American cookbook author, teacher, syndicated columnist and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts.〔(【引用サイトリンク】url=http://www.jamesbeard.org/about )〕 His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres.
==Early life==
James Andrew Beard was born in Portland, Oregon in 1903 to Elizabeth and John Beard. His 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 caribou; mushrooms, berries, small fruits, potatoes, kale 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.〔Beard, ''A James Beard Memoir'', pg. 25〕

At age three Beard was bedridden with malaria, and the illness gave him time to focus on the food prepared by his mother and their Chinese helper;〔Kamp, pg. 19〕 this helped prepare him for life at the forefront of culinary American chic. According to Beard he was raised by Thema and Let, who instilled in him a passion for Chinese culture.〔Beard, ''A James Beard Memoir'', pg. 20〕 David Kamp wrote, "In 1940 he realized that part of his mission (a food connoisseur ) was to defend the pleasure of real cooking and fresh ingredients against the assault of the Jell-O-mold people and the domestic scientists."〔Kamp, pg. 20〕 Beard lived in France during the 1920s, where he experienced French cuisine at its bistros.〔Kamp, pg. 42〕 After this exposure and the widespread influence of French food culture, he became a Francophile.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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