Waverley L. Root: The Food of France

Born in Providence, Rhode Island

Waverley L. Root was born on April 5, 1903, in Providence, Rhode Island, and raised in Fall River, Massachusetts, his early years gave little hint of the unique career path that lay ahead. After graduating from Tufts College, Root moved to Greenwich Village, which was a hub of artistic and intellectual activity during the early 20th century. His life took a defining turn in 1927 when he decided to visit Paris, initially for a brief stay. Paris would become his home for many years, as he secured a position with the European edition of The Chicago Tribune. Waverley Root Food France

Root’s work as a foreign correspondent spanned over three decades, and he eventually became the Paris correspondent for The Washington Post. During his career, he reported on many pivotal historical events, witnessing and chronicling the political and social upheavals of 20th-century Europe. His long tenure as a newsman provided him with a global perspective that enriched his later writing on food.

The Food of France Waverley Root Food France

In 1958, Root published “The Food of France”, a book that has remained in print ever since. This work, which delves into the regional cuisines of France, marked Root as a leading authority on food. The book is celebrated for its in-depth exploration of French culinary traditions, not only providing recipes but also cultural context that helped readers appreciate the unique relationship between the French and their food. Root was able to convey, in an engaging and accessible style, the deep connection between the regions of France and their culinary identities.

Root’s fascination with food continued to shape his literary contributions, with subsequent books such as “Food: An Authoritative Visual History and Dictionary of the Foods of the World” (1980). His writing style stood out for its combination of journalistic precision and a deep passion for food culture, making his works both informative and a pleasure to read.

Apart from his literary success, Root’s personal life was marked by significant relationships. He was survived by his wife, Colette, and his daughter, Diane Lane, from his third marriage. Despite the demands of his career, Root managed to build a family life that brought him comfort in his later years. Waverley Root Food France

Root’s legacy endures not just through his books, but also through his influence on how people think about and write about food. His ability to weave together history, culture, and culinary insights has left a lasting impression on both readers and food enthusiasts. His books continue to be referenced by chefs, writers, and anyone interested in the rich traditions of global cuisine.

One interesting story about Root is his near-encyclopedic knowledge of French food. It’s said that during his time in Paris, he could identify a dish not just by taste but by region, and he was often consulted by both chefs and journalists seeking more profound insight into French culinary traditions. His sharp palate and keen observations helped to elevate food writing to a serious, respected genre.

His passport issued by the US embassy in Paris on Oct 22, 1958, undersigned by the counselor of the embassy (unusual). Root’s occupation is given with “Writer”. The travel document was renewed once in 1961 until 1962 and has several stamps from the USA, UK, France, and Switzerland. Furthermore, there is a French document from 1958 authorizing his travel to Algiers. Here, the occupation is given as “Journalist”.

Why the French travel authorization?

In 1958, Algeria was still a French territory, so traveling from France to Algeria didn’t require a separate travel authorization as it was considered domestic travel within French territory. French citizens, including travelers, could go to Algeria relatively freely. However, 1958 was also a critical period during the Algerian War of Independence (1954–1962). Due to the conflict, there would have been heightened security measures, checkpoints, and potential restrictions on movement in certain areas, especially for non-military or non-resident French nationals. Travelers might have needed to show identification or have authorization to access certain parts of Algeria, particularly those impacted by the conflict.

By late 1958, the scale and brutality of the Algerian War were drawing increasing international scrutiny. Media coverage, human rights discussions, and diplomatic debates about the conflict intensified, putting pressure on France to consider new approaches. This mounting awareness in November laid some of the groundwork for future diplomatic efforts. Root was with this travel authorization prepared.

One of the first food gurus Waverley Root Food France

Waverley L. Root can certainly be considered an early food guru. His work, particularly “The Food of France” (1958), set the stage for how food writing would evolve into a respected field, merging culinary expertise with cultural commentary. Long before the modern rise of celebrity chefs and food personalities, Root approached food with a seriousness and depth that were unusual for his time. He explored not only the taste of dishes but also their historical, regional, and cultural significance, offering readers a comprehensive understanding of what food means to people and places.

Root’s ability to transform his experiences as a foreign correspondent into vivid stories about the food of France and the world was groundbreaking. His writing presented food not just as sustenance but as an integral part of a nation’s identity. This approach, along with his meticulous research and encyclopedic knowledge, allowed Root to transcend the role of journalist and become a sought-after expert. His books went beyond recipes, providing context and a narrative that many consider the hallmark of food writing today.

While not a chef himself, Root’s influence can be compared to that of modern food gurus who are not only masters of culinary knowledge but also cultural commentators. He was ahead of his time, offering insights into the more profound meanings of food, which shaped how people approach gastronomy today.

Waverley L. Root, a distinguished American journalist and food writer, passed away peacefully in his sleep at the age of 79 due to a pulmonary illness. Root left an indelible mark in both journalism and culinary literature.

The title of the first food guru goes to… Waverley Root Food France

It can be traced to several figures, but one of the earliest and most influential is Jean Anthelme Brillat-Savarin, a French lawyer and politician who wrote *Physiologie du goût* (*The Physiology of Taste*) in 1825. Brillat-Savarin’s work is one of the first books to elevate the art of eating into a subject of serious philosophical and cultural discussion. He combined personal anecdotes, reflections on the pleasures of the table, and a scientific exploration of taste and digestion.

Brillat-Savarin is often considered the father of gastronomy because his work looked at food not just as sustenance, but as a key element of culture, health, and society. His famous aphorism, “Tell me what you eat, and I will tell you what you are,” reflects his belief that food is deeply tied to identity and lifestyle. His writings remain influential in how we think about food today, blending culinary wisdom with wit and personal insights, much like modern food writers and culinary gurus do.

While Brillat-Savarin paved the way, other early figures such as Alexandre Balthazar Laurent Grimod de La Reynière, who published the world’s first food reviews in *L’Almanach des Gourmands* (1803–1812), also contributed to the birth of food writing as a distinct and respected genre. Both men laid the groundwork for later food gurus like Waverley L. Root, who would further popularize and develop food writing into the rich, multifaceted field it is today. Waverley Root Food France

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