In the instance of Chef Louis Szathmary, the restaurateur and collector extraordinaire of all things pertaining to food and cooking, careful arrangements were made well in advance, and at the time of his death several tons of books and culinary artifacts had already been turned over to half-a-dozen research institutions throughout the country
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In the preface to that catalogue, Berger wrote that at the risk of being judged mystical or superstitious, he often feels as if the collection willed itself into existence