Beau­mon­t’s Kitchen

Beaumont’s Kitchen offers a delight­ful glimpse into the lesser-known culi­nary talents of Beau­mont Newhall, cele­brated as the father of photo­graphic history. Beyond his pivotal role in shaping the medium, Newhall was also a gifted chef and gracious host, craft­ing exquis­ite meals for his inti­mate circle of friends and colleagues. This beau­ti­fully designed volume compiles a selec­tion of Newhall’s weekly columns, ​“Epicure Corner,” orig­i­nally published in The Brighton-Pitts­ford Post between 1956 and 1969.

Accom­pa­ny­ing these arti­cles and recipes are photographs by members of the ​“Newhall Circle,” includ­ing icons such as Ansel Adams, Edward Weston, Henri Cartier-Bresson, and Paul Strand. Their images provide a visual context to the creative atmos­phere surround­ing Newhall’s culi­nary and intel­lec­tual gath­er­ings. The book also features remi­nis­cences from colleagues and friends who fondly recall his warm hospi­tal­ity and talents in the kitchen.

Edited by David Schein­baum, who worked closely with Newhall for 15 years, the book begins with a heart­felt essay, offer­ing personal insights into this multi­fac­eted figure. Beaumont’s Kitchen is both a tribute to Newhall’s legacy in photog­ra­phy and a cele­bra­tion of his passion for food, perfect for lovers of art, history, and the culi­nary arts alike.