Coral Gables Historical Archive
The Coral Gables Times
Thursday, April 13, 1961, page 46 (of 60)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
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ARE YOU STILL IN THE OVEN, MR. TALBOT?
BY HERBERT BREAN Interested amateurs by the thousands are thronging to cooking schools for an education in good eating Joseph Hyde makes a fine point. RECENTLY a young man named Joseph Hyde got a letter at his home in Palisades, New York, enclosing a small, poorly made French crepe, or pancake. With it was a note asking whether, in his valued opinion—he is a teacher of high-level cooking—this crepe had been correctly made. Hyde replied in the most direct way possible: he made a proper crepe and mailed it back. James R. Beard, another cooking teacher, periodically gets long-distance calls from a Houston matron who talks to him for an hour or more about what food and wine to serve at her next party. Beard suggests a menu and discusses preparations, and the matron gladly pays the charges, including Beard's fee for a private lesson: $25. In Los Angeles a group of epicures take turns cooking elaborate dinners based on historical menus. One couple spent 11 months doing research on how the ancient Romans prepared certain foods, then reproduced a Lucullan feast. All this points to the fact that the U.S. is in the grip of a new craze: to know good food, learn to prepare it, and eat it—often. "Gourmet" restaurants are springing up everywhere. Herb-and-spice sales are multiplying dizzily: one California concern has increased its gross from some half-million dollars to $10 million annually in the past decade. The sale of such exotica as whisks, copper dishes, and pastry sacks is mounting like the 1929 bull market. All kinds of culinary clubs—eating, learning, or knowledge sharing—stud the country from Boston's Beacon Hill Wednesday Night Buffet (six elegant dinners a year) to San Francisco's YWCA classes in Japanese and-Chinese cooking, and Dallas's "Happy Pots" Club. Enthusiasm is such that one student—a Philadelphia dentist—commuted to New York twice a week for months to take lessons from Helen Worth, who has taught 15,000 students. When Joseph Hyde gave a cooking class as part of the humanities program at UCLA last year, the turnout was unprecedented—342 men and women. COOKING CLASSES divide into two kinds, demonstrations and group participations. Participation classes are usually small—six to ten students at a sitting. They are conducted in light, handsome, superbly equipped kitchens. Two of the best known are James