These photographs document Nicholson's work for Lord & Taylor Company from 1946-1947. Nicholson created 100 window displays for the department store and only 25 are in this collection. The collection does not include any supporting documentation for these photographs.
Arrangement:
This collection consists exclusively of 25 8 x 10 inch black-and-white photographs.
Biographical / Historical:
Window designer and restaurateur, John Nicholson, born in St. Louis, Mo. in 1916. The only son of Romanian immigrants, Johnny Bulica changed his name to John Nicholson in the 1920s to lose the Old World connection.
Mr. Nicholson received some practical design experience while working for the St. Louis department store, Stix, Baer & Fuller before coming to New York City in the early 1940s. Mr. Nicholson worked for two years with Lord & Taylor as a display and window designer before opening Cafe Nicholson--a restaurant that he has managed for nearly 50 years and which closed in 1999.
Related Archival Materials:
Materials at the Archives Center, National Museum of American History
Gene Moore, Tiffany & Company Photographs (NMAH.AC.1280)
Michael Cipirano Papers (NMAH.AC.1274)
Materials at the Smithsonian Libraries
Donald Deskey collection (SIL-CH.1975-11-77)
The Museum of Modern Art has an artist file on Mr. Nicholson containing miscellaneous uncatalogued materials.
Provenance:
Photographs were donated to the museum by John Nicholson in 2000.
Restrictions:
Collection is open for research but is stored off-site and special arrangements must be made to work with it. Contact the Archives Center for information at archivescenter@si.edu or 202-633-3270.
Rights:
Collection items available for reproduction, but the Archives Center makes no guarantees concerning copyright restrictions. Other intellectual property rights may apply. Archives Center cost-recovery and use fees may apply when requesting reproductions.
Material is subject to Smithsonian Terms of Use. Should you wish to use NASM material in any medium, please submit an Application for Permission to Reproduce NASM Material, available at Permissions Requests
Collection Citation:
William Jones World War II Scrapbook, NASM.2006.0067, National Air and Space Museum, Smithsonian Institution.
Collection items available for reproduction, but the Archives Center makes no guarantees concerning copyright restrictions. Other intellectual property rights may apply. Archives Center cost-recovery and use fees may apply when requesting reproductions.
Collection Citation:
Forman H. Craton Collection, 1902-1983, Archives Center, National Museum of American History.
CAIRO - Native restorer.; LE CAIRE - Restaurateur indigène.; LC [logo]; 257; POST CARD.[,] Egypte.. Published by LC
Series Restrictions:
Use of original records requires an appointment. Contact Archives staff for more details.
Item Rights:
Permission to reproduce images from the Eliot Elisofon Photographic Archives must be obtained in advance. The collection is subject to all copyright laws.
The collection documents the recipients of the Julia Child Award which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks.
Arrangement:
The collection is arranged in one series by name of award recipient.
Historical:
Created by The Julia Child Foundation for Gastronomy and the Culinary Arts in 2015, the Julia Child Award is given to an individual (or team!) who has made a profound and significant difference in the way America cooks, eats and drinks.
The Foundation presents the annual award in association with the Smithsonian's National Museum of American History at a gala event held each fall in Washington, D.C.
Each year, the recipient receives a uniquely designed award engraved with his/her name and year of honor. In addition, the Foundation makes a $50,000 grant to the food-related non-profit of the recipient's choosing.
Source
The Julia Child Foundation for Gastronomy and the Culinary Arts (https://juliachildaward.com/award/ last accessed on April 7, 2021)
Provenance:
The collection was donated to the Archives Center in 2015 by Jacques Pépin.
Restrictions:
Collection is open for research.
Social Security numbers are present and have been rendered unreadable and redacted. Researchers may use the photocopies in the collection. The remainder of the collection has no restrictions.
Rights:
Collection items available for reproduction, but the Archives Center makes no guarantees concerning copyright restrictions. Some materials reproduction restricted due to copyright or trademark. Other intellectual property rights may apply. Archives Center cost-recovery and use fees may apply when requesting reproductions.
Iconic culinarian, author, and entrepreneur Susan Feniger may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Mary Sue Milliken. Now with locations in Downtown Los Angeles, LAX, The Huntington Library, and Las Vegas's Mandalay Bay Resort and Casino, Border Grill continues to serve street food-inspired regional Mexican cuisine with a commitment to sustainability and the best quality ingredients. In June 2018, Feniger and Milliken debuted a fast casual eatery, BBQ Mexicana, at Las Vegas's Mandalay Bay Resort and Casino, and later this year, they will return to Santa Monica with a new all-day Mexican restaurant. Feniger also launched her own solo ventures—Blue Window with Kajsa Alger at The Huntington Library in 2016 and to-go concept Grab & Global by Susan Feniger at both LAX and San Jose International Airports in 2018.
After graduating from the Culinary Institute of America in New York, she made a groundbreaking move in joining the nearly all-male kitchen at Chicago's Le Perroquet, serendipitously meeting the only other woman in the kitchen—Mary Sue Milliken. After working for Wolfgang Puck at Ma Maison in L.A., Feniger went to the French Riviera to further hone her skills, and returned to open City Café with Milliken in 1981, forever changing L.A.'s culinary landscape by introducing eclectic dishes from around the world. That evolved into the larger CITY Restaurant in 1985—and the introduction of Border Grill as a simple spot for authentic home cooking and street foods of Mexico informed by the duo's treks through the country. A James Beard Award that same year confirmed their impact on the nation's cuisine.
Feniger and Milliken brought their innovative approaches to The Food Network with nearly 400 episodes of the "Too Hot Tamales" and "Tamales World Tour" series. They also were the original co-hosts of the popular food-centric radio show, KCRW's "Good Food," in L.A. Susan has co-authored six cookbooks, including Susan Feniger's Street Food and competed on Bravo's "Top Chef Masters" in 2010. The business partners received the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013 and earned induction into Menu Masters Hall of Fame in 2014. Los Angeles Times celebrated them in 2018 with the Gold Award for culinary excellence and innovation in Southern California.
Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, L.A. LGBT Center, and L.A. Tourism & Convention Board; works closely with Women Chefs and Restaurateurs, Share Our Strength, and Human Rights Campaign; and co-founded Chefs Collaborative.
Source
The Julia Child Foundation for Gastronomy and the Culinary Arts (https://juliachildaward.com/recipients/susan-feniger/ last accessed on April 7, 2021)
Mary Sue Milliken
Throughout a groundbreaking, nearly 40-year career, Mary Sue Milliken finds the key to her success in following her insatiable curiosity. She is best known for Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Susan Feniger. Mary Sue seeks to amplify the flavors of amazing ingredients, surprising guests with texture and color while maintaining harmony on the plate at every Border Grill location—Downtown Los Angeles, LAX, The Huntington Library, and Las Vegas's Mandalay Bay Resort and Casino, as well as gourmet food trucks and catering. In June 2018, Milliken and Feniger debuted a grab-and-go Mexican BBQ eatery at Mandalay Bay Resort and Casino in Las Vegas, and later this year they'll return to Santa Monica with a new all-day Mexican restaurant.
Milliken leads with a staff- and community-forward approach with sustainability at its core. She has also witnessed the industry catch up to Border Grill in offering accessible, seasonal, ethnic cuisine, and empowering women to join the male-dominated realm of professional cooking. "We ditched the patriarchy long ago," Milliken recalls, "and took charge of our own destiny."
After graduating from Washburne Culinary Institute in Chicago, Milliken worked her way up and became the first female chef at Le Perroquet in 1978—where she soon met Susan Feniger. Following, she cooked at the woman-owned, two-Michelin-star Restaurant D'Olympe in Paris, before rejoining Feniger in L.A. to launch City Café in 1981, applying French techniques to unfamiliar dishes from around the world. The culinary pair found further acclaim with CITY Restaurant in 1985, and captured the hearts of Angelenos with Border Grill's '85 debut, evidenced by a James Beard Award the same year.
Milliken and Feniger brought their innovative approaches to The Food Network with the "Too Hot Tamales" and "Tamales World Tour" series, along with the Los Angeles' popular food-centric radio show, KCRW's "Good Food." In 2011, Milliken competed on season three of Bravo's "Top Chef Masters" and won $40,000 for her chosen charity, Share Our Strength. She has also co-authored five cookbooks.
Milliken uses her platform to enact societal change, serving on the boards of both Share Our Strength and the James Beard Foundation. In 1993, she joined other progressives to found Women Chefs & Restaurateurs and Chefs Collaborative, and she was later selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Her passion for sustainability led her to work with L.A. Food Policy Council, Pew Charitable Trusts, Oxfam, Monterey Bay Aquarium, and others.
Milliken and Feniger received the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013 and earned induction into Menu Masters Hall of Fame in 2014. Los Angeles Times also celebrated them in 2018 with the Gold Award for culinary excellence and innovation in Southern California.
Source
The Julia Child Foundation for Gastronomy and the Culinary Arts (https://juliachildaward.com/recipients/mary-sue-milliken/ last accessed on April 7, 2021)
Collection Restrictions:
Collection is open for research.
Social Security numbers are present and have been rendered unreadable and redacted. Researchers may use the photocopies in the collection. The remainder of the collection has no restrictions.
Collection Rights:
Collection items available for reproduction, but the Archives Center makes no guarantees concerning copyright restrictions. Some materials reproduction restricted due to copyright or trademark. Other intellectual property rights may apply. Archives Center cost-recovery and use fees may apply when requesting reproductions.
Collection Citation:
Julia Child Award Winners Collection, Archives Center, National Museum of American History
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.
Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day "roadside" burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.
Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.
Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. In 2016, USHG launched a pioneering initiative to eliminate tipping throughout its New York restaurants. This new way of business, called Hospitality Included, is designed to compensate the restaurant team more equitably and professionally, while providing clear paths for professional advancement.
Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.
Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2015 TIME 100 "Most Influential People" list, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).
Source
The Julia Child Foundation for Gastronomy and the Culinary Arts (https://juliachildaward.com/recipients/danny-meyer/ last accessed on April 7, 2021)
Collection Restrictions:
Collection is open for research.
Social Security numbers are present and have been rendered unreadable and redacted. Researchers may use the photocopies in the collection. The remainder of the collection has no restrictions.
Collection Rights:
Collection items available for reproduction, but the Archives Center makes no guarantees concerning copyright restrictions. Some materials reproduction restricted due to copyright or trademark. Other intellectual property rights may apply. Archives Center cost-recovery and use fees may apply when requesting reproductions.
Collection Citation:
Julia Child Award Winners Collection, Archives Center, National Museum of American History
