The Solace of Food: A Life of James Beard

by Robert Clark

IN THE BEGINNING there was Beard," said Julia Child, and perhaps no other individual played such a central role in America’s postwar fascination with food and cooking. James Beard took American food seriously at a time when French cuisine was revered above all others, and his ebullient personality, genuine culinary talents, and assiduous self-promotion (he once called himself "the world’s greatest gastronomic whore") transformed the struggling actor from Oregon into a world-renowned authority on cooking and eating. First published as James Beard, a Biography (HarperCollins, 1993), this award-winning book was chosen as a "Notable Book of the Year" by the New York Times Book Review and called one of the best food books of the year by Julia Child on "Good Morning America." The Solace of Food is both the definitive biography of Beard and a fascinating history of food. Clark writes candidly about the "feuds and bitchery, betrayal and revenge" inside the food world and about Beard’s homosexuality in a closeted period. "Clark has given us a vivid portrait of a sometimes bizarre but ultimately fascinating man of our times," said the Times, "but his real achievement is having produced a valuable and thoroughly engrossing work of contemporary cultural history."

Genres: Food, Biography

357 pages, Paperback

First published June 1, 1998

About the author

Robert Clark is a novelist and writer of nonfiction. He received the Edgar Award for his novel Mr. White's Confession in 1999. A native of St. Paul, Minneapolis, he lives in Seattle with his wife and two children.

Clark's books touch on several genres but often return to questions centered in God: "Is there a God? Does he love us? Is he even paying attention?"

Librarian note: There is more than one author in the Goodreads database with this name.

Robert^^^Clark

Reviews

[Andee Marley · Rating 2 out of 5]

The first quarter of this book, covering Beard's eccentric childhood, is fascinating! It was like a Wes Anderson movie. I was hooked.

Unfortunately, I read this on a kindle and had no idea this book was actually an encyclopedia that dragged on for days and days and days into his adult life. Unless you are very familiar with the American and European culinary scene from the 60's to the 80's you might also have had a hard time following Beard from magazine article, to class, to compound, to meeting, to book, to beach house to article. Influential names and people popped up and disappeared and reappeared, and I forgot who they were.

Also, was anyone else disgusted by his health issues late in life? His ulcers and obstructed bowels and heart attacks were devastating. He was a man that 'didn't believe in the health fad'. I understand his love and passion for food, but this made it seem like an insatiable addiction late in life. Other than cutting back on some calories, couldn't he have made a few connections? eww.

Interesting read. Basically I really hate 'quitting' books. or I might have..

[Ivette · Rating 3 out of 5]

We seem as a people less inclined to gather at our stoves and our tables and take succor in the good things that happen around them.
For Beard the kitchen was a stage of infinite drama and delight.
Food tied to the stories, rituals, voices, places that render it cultural and psychological sustenance.

[Erika · Rating 2 out of 5]

Long read, but an interesting portrait of the life of James Beard. It was ok, kind of long winded. But a thorough account for sure.

[Gwen]

This reads like a textbook.