![]() Magee accompanied her diplomat husband to assignments in the Soviet Union, France, Bulgaria, Canada, Switzerland, Latvia and Ukraine. He even had his own tasting spoon, but she said she would have liked him to have at least used a different spoon for each dish. “He made me undercook everything, so it would look better in the photographs,” her husband recalled her as saying on her return to Washington.Ĭlaiborne ate only a spoonful from each dish she had prepared, Mrs. ![]() She did, and she also brought her own food. Magee took a train to New York to prepare a meal for Claiborne, who suggested that she might want to bring any of her favorite pots, pans or utensils. By the end of the 1950s, this activity had evolved into the writing of a cookbook.Īt the request of the New York Times, Mrs. Besides her husband, survivors include a daughter, Maya Magee, both of Washington.Īs told in “In a Persian Kitchen,” Maideh Magee first tried her hand at Persian cooking in 1944 to bring back the tastes and smells of their native dinner tables to homesick Persian students in the United States. citizen in 1952 and seven years later married Charles T. In 1949, she received a master’s degree in international relations from the University of California at Berkeley. In 1947, she graduated from Douglass College, the women’s college of Rutgers University in New Jersey. She traveled alone from Tehran to Egypt, where she found passenger booking on a merchant ship. In 1943, during World War II, she decided to continue her education in the United States. ![]() After her parents returned to Iran and settled in Tehran, she attended an English-language high school operated by American Presbyterian missionaries. She grew up in a large household where four languages - Azeri, Persian, Turkish and Russian - were spoken by different family members. Maideh Mazda, a resident of Washington, was born to Persian parents in Baku, Azerbaijan, on May 28, 1922. Magee was a language teacher at the Navy Language School, the Defense Language Institute, Georgetown University and, when her husband was posted to Canada on his first Foreign Service assignment, at Michigan’s Wayne State University.įrom 1991 to 2010, she was a docent at the Hillwood museum in Washington, where she gave lectures in several languages about heiress Marjorie Merriweather Post’s extensive collection of Russian and French art. diplomat’s wife, died Aug.7 at Sibley Memorial Hospital in Washington. Maideh Magee, the author of a popular Persian cookbook, a teacher of Persian, Turkish, Russian and English as a second language, a lecturer on French and Russian art, and a U.S. At its first publication, it was one of only a few, if any, English-language cookbooks about Persian cuisine. There were 19 hardcover editions of the book printed, and it is in its seventh paperback printing. Writing in the New York Times, food critic Craig Claiborne called it “at once a fascinating collection of recipes and, for anyone interested in the foods of other lands, a pleasure to read.” Magee was the author in 1960 of “In a Persian Kitchen,” which was based on her favorite dishes and meals from her Middle Eastern childhood. Magee, a Foreign Service officer who retired with the rank of ambassador. She had heart and kidney ailments, said her husband, Charles T. 7 at Sibley Memorial Hospital in Washington. diplomat’s wife who accompanied her husband on assignments around the world, died Aug. Maideh Magee, the author of a popular Persian cookbook, a teacher of Persian, Turkish, Russian and English as a second language, a lecturer on French and Russian art and a U.S.
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