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Clementine Paddleford (September 27, 1898 – November 13, 1967) was an American food writer active from the 1920s through the 1960s, writing for several publications, including the New York ''Herald Tribune'', the ''New York Sun'', ''The New York Telegram'', ''Farm and Fireside'', and ''This Week'' magazine. A Kansas native, she lived most of her life in New York City, where she introduced her readers to the global range of food to be found in that city. She was also a pilot, and flew a Piper Cub around the country to report on America's many regional cuisines. Paddleford coined the term "hero" relating to a submarine sandwich in the 1930s, writing that one needed to be a hero to finish the gigantic Italian sandwich.〔Wilton, Dave. ''Verbatim'', Vol. XXVII, no. 3, Autumn 2003.(A hoagie by any other name ) Accessed 6 October 2010〕 She was born in Stockdale, Riley County, Kansas, and graduated from Manhattan (Kansas) High School in 1916. She graduated from Kansas State Agricultural College in 1921 with a degree in industrial journalism. She moved to New York, where she enrolled in the Columbia School of Journalism and attended night classes at New York University. She covered expenses by reviewing business books for the business publication ''Administration'' and the ''New York Sun''.〔(Clementine Paddleford (1898-1967) - k-state.edu - Retrieved 2008-02-15 )〕 One of her assignments was to report on the cooking and food aboard a US Navy submarine, which took her to the USS Skipjack (SSN-585) in 1960 for a brief cruise. ==Works== *''Patchwork Quilts'', (c. 1928) *''A Dickens Christmas Dinner'', (1933) *''Twelve favorite dishes'', with Duncan Hines and Gertrude Lynn (1947) *''Recipes from Antoine’s kitchen : the secret riches of the famous century-old restaurant in the French Quarter of New Orleans'', (United Newspapers Magazine Corp, 1948) *''A Flower for My Mother'', (Henry Holt & Co, 1959) *''How America Eats'', (Charles Scribner's Sons, 1960) *''Clementine Paddleford's Cook Young Cookbook'', (Pocket Books, 1966) Posthumously collected in: *''The Best In American Cooking: recipes collected by Clementine Paddleford'', (Charles Scribner's Sons, 1970) *''American Food Writing: An Anthology with Classic Recipes'', ed. Molly O'Neill (Library of America, 2007) ISBN 1-59853-005-4 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Clementine Paddleford」の詳細全文を読む スポンサード リンク
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