![]() ![]() “She was someone who had an ability to take a dish, savor it in her mouth and give it new life. “ Marion Cunningham epitomized good American food,” Judith Jones, her longtime editor at Knopf, said in a statement Wednesday. ![]() Published in 1979 and revised in 1990, “Fannie Farmer” regained its place as a classic, selling close to 1 million copies, and brought the shy, silver-haired Cunningham wide admiration as a cookbook writer, syndicated columnist and teacher with her own television show. ![]() ![]() Her devotion to standard American fare made her a venerated figure in the food world whose revised edition of “The Fannie Farmer Cookbook,” a basic text for home cooks since 1896, brought her philosophy back into the mainstream. Not only that, she worried that such traditional American dishes as roast chicken, iceberg lettuce salad and strawberry shortcake would become endangered species. Marion Cunningham’s crusade to preserve the nightly supper hour came of her concern that without it children would never learn table manners or the give and take of dinner conversation. ![]()
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