Betty Fussell Papers
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Abstract
Betty Harper Fussell is an essayist and author of 12 books, including biographies, memoirs, cookbooks, and food histories. Her essays on food, food history, travel, and the arts have appeared in scholarly journals, national magazines and newspapers over the past 40 years. This collection consists of materials related to her food research, lectures, and writings, dating from the mid 20th century to 2012.
Biographical / Historical
Betty Harper Fussell is an essayist and author of 12 books, including biographies, memoirs, cookbooks, and food histories. She holds bachelor's, master's, and doctoral degrees in English literature. Her essays on food travel and the arts have appeared in scholarly journals, national magazines and newspapers over the past 40 years. She maintains a personal website, https://www.bettyfussell.com.
Arrangement
Materials are arranged at the series level. Series I and II are further arranged to the sub-series level, maintaining original order when evident: Series I, Research and Subject Files Subseries 1, Places Subseries 2, Foods, alphabetized Subseries 3, General notes
Series II, Writings, Interviews, Lectures, Classes Subseries 1, Betty Fussell Books and Related Materials Subseries 2, Betty Fussell Articles, Interviews, Lectures and Classes; Contributions to Works by Others
Series III, Events and Correspondence
Series IV, Media, Graphics, Books
Scope and Contents
The Betty Fussell Papers consist of materials Fussell created and collected for her research and publications on food history, international cuisines, and cooking. In particular, the collection documents her creation of several cookbooks and food histories focused on US regional foods and specific ingredients, such as corn and beef. The collection contains many interviews with prominent 20th century food writers and chefs, such as James Beard, Craig Claiborne, M. F. K. Fisher, Alice Waters, and Jean-Georges Vongerichten. Materials also chronicle Fussell's evolving sense of her personal identity as a woman, scholar, and food historian of the 20th century. Document types include manuscripts, notes, interview tapes and transcripts, recipes, and correspondence, including handwritten and typed letters, as well as email printouts. The collection also contains unique menus from several international restaurants and works by others, including books, published articles, and newspaper clippings that Fussell collected and arranged by subject.
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Conditions Governing Access
Materials are open without restrictions.
Conditions Governing Use
Copyright and related rights to publicity and privacy for materials in this collection were not transferred to New York University. Permission to use materials must be secured from the copyright holder.
Preferred Citation
Published citations should take the following form: Identification of item, date (if known); Betty Fussell Papers; MSS 160; box number; folder number; Fales Library and Special Collections, New York University Libraries.
Location of Materials
Immediate Source of Acquisition
Betty Fussell donated the materials from 2005 to 2015. Accession numbers associated with this collection are 2009.160, 2010.160, 2012.160, 2015.160.
Audiovisual Access Policies and Procedures
Audiovisual materials have not been preserved and may not be available to researchers. Materials not yet digitized will need to have access copies made before they can be used. To request an access copy, or if you are unsure if an item has been digitized, please contact Fales Library with the collection name, collection number, and a description of the item(s) requested. A staff member will respond to you with further information.
Physical Characteristics and Technical Requirements
Advance notice is required for the use of computer records. Original physical digital media is restricted.
Born-digital materials have not been transferred and may not be available to researchers. Researchers may request access copies. To request that material be transferred, or if you are unsure if material has been transferred, please contact The Fales Library & Special Collections (fales.library@nyu.edu) with the collection name, collection number, and a description of the item(s) requested. A staff member will respond to you with further information.
About this Guide
Processing Information
Materials were rehoused in archival folders and boxes, maintaining original order and labels when possible. Audiovisual materials were rehoused in archival cases.
