Beard, James

Often referred to as the father of American gastronomy, James Beard (1903–1985) crusaded for appreciation of American cuisine, no matter how humble. Through cookbooks, a cooking school, personal appearances, and groundbreaking television programs, Beard popularized the art of home cooking in general and American cooking in particular.

Born on 5 May 1903, in Portland, Oregon, to Elizabeth and John Beard, James Beard learned about Oregon’s natural bounty during summers at the beach and by haunting local food markets. In 1923, Beard was expelled from Reed College, in Portland, and he began to pursue his first love, the theater. He lived abroad for several years, studying voice and acting. Beard returned to the United States in 1927, intent on a theatrical career. To supplement his earnings, he began a catering business and with friends in 1937 opened a small shop called Hors d’Oeuvre Inc.