Clementine Paddleford (1898-1967), one of the world’s most widely read and best-known food editors, began her journalism career at 15, writing for the Daily Chronicle in Manhattan. Paddleford graduated from Manhattan High School in 1917 and received a degree in Industrial Journalism from Kansas State Agriculture College (KSAC) in 1921.

Paddleford took graduate classes at Columbia and wrote short pieces for newspapers and magazines throughout the 1920s and 1930s. In 1936, she embarked on a 30-year career with the New York Herald-Tribune as a food editor. During this time, she also contributed a weekly column to This Week magazine, a syndicated Sunday supplement available throughout the United States. For more than a decade, Paddleford contributed a monthly column to Gourmet Magazine. She also wrote feature stories in national publications such as The American HomeDesign for Living, and House Beautiful.

Paddleford published several cookbooks, including Recipes from Antoine's Kitchen (1948), A Flower for My Mother (1958), and her most important work, How America Eats (1960). How America Eats was the first in-depth study of regional cuisine within the United States.

The Clementine Paddleford Papers (1920-1967) consist primarily of correspondence and newspaper clippings related to her publications.