Betty Fussell
| Betty Harper Fussell, Ph.D. | |
|---|---|
| Born | Betty Ellen Harper July 28, 1927 Riverside, California, U.S. |
| Pen name | Betty Fussell |
| Occupation | Writer, Author, Educator, Historian |
| Language | English |
| Residence | New York City, New York |
| Nationality | American |
| Alma mater |
Pomona College (B.A.), Radcliffe College (M.A.), Rutgers University (Ph.D.) |
| Genre | Biographies, Cookbooks, Food History, Memoirs |
| Notable works | The New York Times, The New Yorker, The Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home, Gastronomica,"The Story of Corn", "I Hear America Cooking", My Kitchen Wars, Raising Steaks: The Life and Times of American Beef, "Mabel: Hollywood's First I-Don't-Care Girl" |
| Notable awards | See Awards |
| Years active | 1952–present |
| Spouse |
Paul Fussell (1949–1981; divorced) |
| Children | 2 |
| Website | |
| bettyfussell |
|
Betty Harper Fussell (born July 28, 1927) is an award-winning American writer and is the author of 12 books, ranging from biography to cookbooks, food history and memoir. Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home and Gastronomica. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Eat Live Love Die, and she is now working on How to Cook a Coyote: A Manual of Survival.
Fussell was born and raised Riverside, California on July 28, 1927. She married her college sweetheart Paul Fussell in 1949 and had two children, Rosalind and Sam Fussell. In 1981 the couple divorced.
Fussell has traveled widely throughout Europe, the Near East, Africa, India, China, Russia, Latin America, Southeast Asia. For many years, she lived in New York City. She currently resides in Santa Barbara, California.
She earned a Bachelor of Arts in English from Pomona College in 1948, an M.A. from Radcliffe College in 1951 and a Ph.D. in English from Rutgers University in 1974. Her thesis focused on English Tragicomedy in the Renaissance.
From 1952 to 1978 Fussell taught courses in English Literature, specializing in Shakespeare and the literature of comedy, drama, and film at a variety of colleges and universities, including Connecticut College, Douglass College, Rutgers University, and the New School University.
She began teaching classes focusing on food writing and food history beginning in 1993 at Columbia University, the French Culinary Institute, NYU’s Food Studies program and the New School University's Food Studies department.
Early on in her career, Fussell edited many of her former husband Paul Fussell's works of literary criticism and military history. She became a columnist for Country Journal, a contributing editor to Lear’s, the editor of AIWF publication, Wine, Food & the Arts (1996, 1997), and is a current contributing editor to Food Arts. She briefly held a position as an editorial consultant for Atlantic Monthly Press.
Fussell has frequently appeared on national and cable networks, including the start-up of the Food Network. She has lectured on American food history at many venues, such as the Natural History Museum of the Smithsonian; Metropolitan Museum of Art in NY; Princeton University Art Museum; New York Historical Society; Radford University; New York University; New School University; Cornell University; Dartmouth College; AIWF National Conferences at the Smithsonian in Washington DC, in Boston, Miami, New York; AIWF branches at Washington DC, Santa Barbara, Chicago, Houston, Dallas, Cleveland; IACP National Conferences in San Francisco, Philadelphia, Portland, Phoenix, Montreal, Baltimore; Workshop for Professional Food Writers in West Virginia; keynote address to National Association for Interpretation in Cleveland; Nestle International in Ohio; Culinary Historians of New York, of Boston; Friends of Schlesinger Library in Cambridge; Cambridge School of Culinary Arts; Boston University; Johnson & Wales University; Institute of Culinary Education, French Culinary Institute, James Beard Foundation, Culinary Institute of America, New York University, The Mercantile Library, YMHA, Coffee House Club, National Arts Club, Dutch Treat Club, Century Association, Cosmopolitan Club.
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