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- Letter from Julia Child to Mildred S. Friedman, August 2, 1977 - In 1977, "Julia's Kitchen: A Design Anatomy" was published as the first in a series of "design anatomies" by <em>Design Quarterly</em>. In this issue, designer Bill Stumpf and his team examined how Julia Child -- a chef well-versed in the functions of a kitchen -- designed her own kitchen. Numerous sketches and photographs, as well as hours of interviews with Paul and Julia Child, informed the issue.
- August 02, 1977
- Collections - Artifact
Letter from Julia Child to Mildred S. Friedman, August 2, 1977
In 1977, "Julia's Kitchen: A Design Anatomy" was published as the first in a series of "design anatomies" by Design Quarterly. In this issue, designer Bill Stumpf and his team examined how Julia Child -- a chef well-versed in the functions of a kitchen -- designed her own kitchen. Numerous sketches and photographs, as well as hours of interviews with Paul and Julia Child, informed the issue.
- Advertising Layout Photograph of Heinz Taste Testing Room, circa 1915 - Photographs of the H.J. Heinz factory -- including buildings, employees, transportation methods, and the manufacturing process -- were often taken and then modified for advertising and publications. This advertising layout features a modified photograph of the Heinz taste-testing room where products are tested to ensure a consistent taste and quality.
- circa 1915
- Collections - Artifact
Advertising Layout Photograph of Heinz Taste Testing Room, circa 1915
Photographs of the H.J. Heinz factory -- including buildings, employees, transportation methods, and the manufacturing process -- were often taken and then modified for advertising and publications. This advertising layout features a modified photograph of the Heinz taste-testing room where products are tested to ensure a consistent taste and quality.
- "Chez Panisse: Philosophy," Clip from Interview with Alice Waters, March 10, 2015 - Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- March 10, 2015
- Collections - Artifact
"Chez Panisse: Philosophy," Clip from Interview with Alice Waters, March 10, 2015
Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- "Advocate for Education," Clip from Interview with Alice Waters, March 10, 2015 - Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- March 10, 2015
- Collections - Artifact
"Advocate for Education," Clip from Interview with Alice Waters, March 10, 2015
Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- Advertising Layout Showing Chef with Heinz Cooked Spaghetti, circa 1925 - The H.J. Heinz Company employed ambitious and comprehensive advertising strategies to meet consumers at home, in stores, and everywhere in between. Advertising layouts were a step in the marketing process where the drawing, size, color, and arrangement were taken into consideration before the final advertisement was created. This layout shows a Heinz advertisement for its heat-to-serve spaghetti.
- circa 1925
- Collections - Artifact
Advertising Layout Showing Chef with Heinz Cooked Spaghetti, circa 1925
The H.J. Heinz Company employed ambitious and comprehensive advertising strategies to meet consumers at home, in stores, and everywhere in between. Advertising layouts were a step in the marketing process where the drawing, size, color, and arrangement were taken into consideration before the final advertisement was created. This layout shows a Heinz advertisement for its heat-to-serve spaghetti.
- Julia Child and Bill Stumpf in Julia Child's Kitchen, 1977 -
- 1977
- Collections - Artifact
Julia Child and Bill Stumpf in Julia Child's Kitchen, 1977
- Menu-Insert Card, "Quick... Tasty... Pleasing, Hot Turkey Sandwich," 1950-1970 - Diner owners provided additional meal options for customers with menu cards like this one. While customers could order from the standard menu, this card's snappy graphics and alluring price offered an easy culinary decision. Owners could also update their specials daily, changing out yesterday's cards for ones touting the meal planned for today.
- 1950-1970
- Collections - Artifact
Menu-Insert Card, "Quick... Tasty... Pleasing, Hot Turkey Sandwich," 1950-1970
Diner owners provided additional meal options for customers with menu cards like this one. While customers could order from the standard menu, this card's snappy graphics and alluring price offered an easy culinary decision. Owners could also update their specials daily, changing out yesterday's cards for ones touting the meal planned for today.
- Equipment on Pegboard Wall in Pastry Preparation Corner of Julia Child's Kitchen, 1977 - In 1977, "Julia's Kitchen: A Design Anatomy" was published as the first in a series of "design anatomies" by <em>Design Quarterly</em>. In this issue, designer Bill Stumpf and his team examined how Julia Child -- a chef well-versed in the functions of a kitchen -- designed her own kitchen. Numerous sketches and photographs, as well as hours of interviews with Paul and Julia Child, informed the issue.
- 1977
- Collections - Artifact
Equipment on Pegboard Wall in Pastry Preparation Corner of Julia Child's Kitchen, 1977
In 1977, "Julia's Kitchen: A Design Anatomy" was published as the first in a series of "design anatomies" by Design Quarterly. In this issue, designer Bill Stumpf and his team examined how Julia Child -- a chef well-versed in the functions of a kitchen -- designed her own kitchen. Numerous sketches and photographs, as well as hours of interviews with Paul and Julia Child, informed the issue.
- "Working with Friends," Clip from Interview with Alice Waters, March 10, 2015 - Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- March 10, 2015
- Collections - Artifact
"Working with Friends," Clip from Interview with Alice Waters, March 10, 2015
Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- "Around The Table," Clip from Interview with Alice Waters, March 10, 2015 - Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.
- March 10, 2015
- Collections - Artifact
"Around The Table," Clip from Interview with Alice Waters, March 10, 2015
Alice Waters founded and owns Chez Panisse Restaurant, the flagship of "California cuisine," a culinary innovation focused on locally sourced organic foods, prepared with precision and care. Waters also founded the Edible Schoolyard to reform school lunch programs and engage children in food literacy. In 2015, staff from The Henry Ford interviewed Waters about her passion for good food.