Editing James Beard (section)

=== Family ===
James Andrews Beard was born in [[Portland, Oregon]], on May 5, 1903, to Elizabeth and John Beard.<ref>{{Cite book|last=Baker-Clark|first=Charles|title=Profiles from the kitchen: What great cooks have taught us about ourselves and our food|isbn=9781283232586|pages=13}}</ref> His British-born mother operated the Gladstone Hotel, and his father worked at the city's [[customs house]]. The family vacationed on the Pacific coast in [[Gearhart, Oregon]].<ref>{{Cite web|title=About Us {{!}} James Beard Foundation|url=https://www.jamesbeard.org/about|access-date=2020-10-23|website=www.jamesbeard.org|language=en}}</ref> 

Beard's earliest memory of food was at the 1905 [[Lewis and Clark Exposition]], when he was two years old. In his [[memoir]] he recalled:

<blockquote>
I was taken to the exposition two or three times. The thing that remained in my mind above all others—I think it marked my life—was watching [[Triscuit]]s and shredded wheat biscuits being made. Isn't that crazy? At two years old that memory was made. It intrigued the hell out of me.<ref>Beard, ''A James Beard Memoir'', pg. 25</ref></blockquote>

At age three Beard was bedridden with [[malaria]], and the illness gave him time to focus on the food prepared by his mother and Jue-Let, the family's [[Chinese people|Chinese]] cook.<ref>{{Cite book|last=Kamp, David.|url=https://www.worldcat.org/oclc/64453539|title=The United States of Arugula : how we became a gourmet nation|date=2006|publisher=Broadway Books|isbn=0-7679-1579-8|edition=1st|location=New York|oclc=64453539}}</ref> According to Beard he was raised by Jue-Let and Thema, his Chinese nanny, who instilled in him a passion for [[Chinese culture]].<ref>Beard, ''A James Beard Memoir'', pg. 20</ref> Beard reportedly "[attributed] much of his upbringing to Jue-Let," whom he referred to as his Chinese godfather.<ref name="Saveur">[http://www.saveur.com/james-beard-chinese-jue-let/ Dao, Dan Q. "Who was Jue-Let, the Unknown Chinese Chef Who Raised James Beard? Saveur Magazine. 2017.]</ref>