[Santa Barbara; Cambridge: 1981-2003].
A convolute of correspondence, photographs, and other materials documenting the relationship between American icon Julia Child, and Beverly Jackson, reporter, novelist, collector, and a legend of the social circles of Santa Barbara. The two were long-time friends, and neighbors in Santa Barbara's Montecito. ~ Contents: Fifteen original notecards or postcards, typed or handwritten, signed by Julia Child; one TLS; one fax, and one TLS in photocopy. Some on Child's Montecito Shores, Santa Barbara stationery, some on notecards of Julia Child Productions (SB), and some on notecards from the Irving Street, Cambridge home. Most of the correspondence is short, polite "thank yous" and quick inquiries, for visits, meals shared, etc. ~ Eight original photographs (various sizes & dates), including black and white press print by Alan Berliner (of Julia with Robert Mondavi and Robert Balzer); Julia with Reginald Faletti (1978) by Jackson; color snapshots of Julia in her kitchen, elsewhere signing a book with Beverly Jackson and Jacques Pepin; Julia and others on the ground at a picnic; Julia on a fishing boat (1983); Julia Paul and others at an outdoor event (Jackson, n.d.). ~ Materials related to a 1993 special charity dinner saluting Julia on her 80th Birthday. Included are The program for the event; "Julia Child, Merci Julia", an ink jet typescript, 15 pages of an account of the birthday event, its planning and execution, by Jackson; and original menu for the event, with notes by Jackson; an original photo (sepia toned?) with attendees of the event including Jackson, Celia Chang, Alice Waters, and Ruth Reichl, wearing original East Asian textiles (likely taken at Jackson's home – she was a collector of rare Asian garments and textiles); and a comb-bound book of recipe contributions, some on original stationery and some in photocopy, from the event's many chefs (at least forty-four, including: David Bouley, Arianne Duguin, Daniel Boulud, Hubert Keller, Gray Kunz, Gilbert le Coze, Sirio Maccioni, Drew Nieporent, Jean-Louis Palladin, Alain Sailhac, Joachim Spichal, and others). As the menu book is compiled from both original and photocopy recipes from the chefs, the number of copies of this book made must have been very small (ten or fewer, I would expect).