[10] During the 1960s, Collin met his second wife, Rima Drell Reck, a professor of comparative literature at the University of New Orleans.
Collin reminds his readers that Roosevelt was a man of various accomplishments, was well educated, was sophisticated, was a published author, and who possessed considerable interests in history, the sciences, literature, and the fine arts.
In addition, Collin argues that, during Roosevelt's presidency, the United States itself became more sophisticated and cosmopolitan.
[14][15][16][17][18][19] Throughout his career as a college professor, Collin published articles and book reviews in scholarly periodicals.
Although there were exceptions, these articles and book reviews focused on Presidents Theodore Roosevelt and, to a lesser degree, Woodrow Wilson.
[20] Collin maintained longtime friendships with his former University of New Orleans students, including Michael Ledet, an artist and book designer,[21] and Tom Fitzmorris, a food critic.
[citation needed] According to Ledet, Collin was a "magnificent teacher, very dramatic" and that the students "really loved him, a lot more than the restaurants did.
"[26] According to Gene Bourg, a former restaurant critic at The Times-Picayune, Collin's book was successful for Simon & Schuster and it "...sold like hotcakes.
[38][39][40] Collin had an intense dislike of stuffed artichokes, a dish associated with Italian restaurants in New Orleans.
[44][25] Collin's review began with a mixture of harsh criticism and compliments with an emphasis on the former: The case made its way through the Louisiana state courts and ultimately was decided by the Louisiana Supreme Court, which issued a decision in favor of Collin on December 13, 1977.
[50] After Hurricane Katrina struck southern Louisiana in August 2005, Collin relocated to Birmingham, Alabama.
[citation needed] Although Collin was a history professor at the University of New Orleans for decades and known for scholarship on Theodore Roosevelt, he is more likely remembered for his food writing.
[38] According to blogger Pontchartrain Pete, Collin's book is useful as a historical text, as it illustrates the New Orleans restaurant scene in the 1970s.
[38] According to Susan Tucker, an archivist and student of culinary history, Collin's books are "...remarkable scholarly editions with a good mix of practical culinary treasures..." and they "...remind us that food history and observations of foodways form a wonderful part of our heritage as scholars, cooks, and indeed as human beings.
[51] Peggy Scott Laborde dedicated her television documentary New Orleans Restaurants with a Past to Collin's memory.
[56] Many of Collin's books, personal papers, and music compact discs are now housed at the Library of Southeastern Louisiana University.
Collin's longtime friends Phyllis Mayronne and Michael Ledet were instrumental in bringing these materials to the University.
"[57] Among the items that Collin bequeathed to Southeastern University were "...more than 4,000 books on history, art, music and popular culture and 500 opera and vocal CDs.
[21][57][33] In addition to the materials at Southeastern Louisiana University, the Nadine Vorhoff Library at Newcomb College holds over 400 books from Collin's personal collection.