Waverley Root
Waverley Root was a prominent American journalist and culinary expert, born in Providence, Rhode Island, in 1903. After moving to Massachusetts in his childhood and attending Tufts College, he pursued a career in journalism, initially struggling to find his footing in New York City. In 1927, a trip to Paris transformed his life, leading him to settle there until 1940, where he worked for notable publications such as the Chicago Tribune and the Mutual Broadcasting System. During World War II, he returned to the U.S. and authored "The Secret History of the War," published in three volumes. After the war, Root resumed his career in Paris, focusing on international cuisine and gaining recognition as an authority on French and Italian foods. His most significant publication, "The Food of France," released in 1958, combines recipes with historical insights and has remained in print ever since. Root's contributions to culinary literature and journalism left a lasting legacy until his passing in 1982.
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Waverley Root
Writer
- Born: April 15, 1903
- Birthplace: Providence, Rhode Island
- Died: October 31, 1982
- Place of death: Paris, France
Biography
Waverley Root, a twentieth century journalist, author, and expert on international cuisine, was born in Providence, Rhode Island, in 1903. When he was seven years old, his family relocated to Massachusetts, where he attended public schools. From 1920 to 1923, Root attended Tufts College in Boston. During this time, he worked as a correspondent for a Boston newspaper as well as the Associated Press. Root left Tufts College in his third year without a degree and moved to New York City in hopes of securing a full-time journalism position. For the next few years, Root struggled to find full-time work in New York. He was unsuccessful, and he supported himself as a freelance contributor to numerous magazines and wrote book reviews for the New York World.
In 1927, frustrated with his work in New York, Root decided to take a short trip to Paris, France. During his trip, Root became so enamored with Paris that he remained there until 1940. While living in Paris, Root worked as a correspondent for the Chicago Tribune and a radio correspondent for the Mutual Broadcasting System. He was also a feature writer for an English- language edition of the Paris Tribune. In 1940, on the brink of World War II, Root returned to the United States, where he remained for the duration of the war. During this time, he wrote The Secret History of the War, published in three volumes in 1945 and 1946.
After the war, Root returned to Paris as a correspondent for The Washington Post. While living in Europe, Root became an authority on international foods. He began to write and edit books on the cuisine of France and Italy. In 1958, he published his most noted work on this subject, The Food of France. This book was not only a collection of French recipes but also a history of French cuisine. The Food of France has not been out of print since its initial publication. Root remained in Paris until his death in 1982. His autobiography, The Paris Edition: The Autobiography of Waverly Root, 1927-1934, was posthumously published in 1987.