Julia Child didn't start cooking until she was 39, but no other chef influenced late-20th-century American cooking more than she did. Forty-five years after the debut of her groundbreaking PBS show, The French Chef, this panel will discuss the profound effects of her books, television shows, and entertaining and accessible persona on our cuisine and culture.
Judith Jones was Julia Child's editor at Knopf and author of The Tenth Muse: My Life in Food.
Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the "Style" section of the New York Times.
She grew up in Columbus, Ohio as the oldest child, and only daughter, of five children. For ten years she worked as a chef and studied cooking at La Verenne in Paris.
Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989.
She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards.
Joan Reardon is the author of M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table.
Laura Shapiro is the author of the biography of Julia Child.
Andrew F. Smith
Andrew Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the University of Illinois Press Food Series, and is past Chair of The Culinary Trust, the philanthropic partner of the International Association of Culinary Professionals (IACP).
He also teaches Culinary History at the New School in Manhattan.
Joan Reardon contrasts a 1950s Vogue recipe for a French supper -- which called for canned oysters, Jell-o concentrate, and frozen strawberries -- to Julia Child's fresh take on authentic French cuisine.
Reardon states that Child revolutionized the world of American cooking by incorporating fresh ingredients and complex technique, which produces as delicious a dish today as it did fifty years ago.
Judith Jones, author, editor, and an early champion of Julia Child's "Mastering the Art of French Cooking", reflects on what it was that endeared Child to the American public. She discusses Child's first television appearance, and argues that her personality and attitude towards food "lifted that puritan repression" that had surrounded cooking.
(born Aug. 15, 1912 , Pasadena, Calif., U.S.died Aug. 13, 2004, Santa Barbara) U.S. cooking expert and television personality. She lived in Paris after her marriage in 1945, studying at the Cordon Bleu and with a master chef. After cowriting the best-seller Mastering the Art of French Cooking (1961) and moving to Boston, she created the popular PBS cooking series The French Chef (196373), and later other cooking shows. Through her programs and books, she helped educate the U.S. public about traditional French cuisine and sparked interest in the culinary arts.
This program was a great insight into the life of someone with whom I made acquaintance through the medium of television. To know the struggle and trials that Mrs. Child endured to publish and maintain her books, gives me hope that cuisine will not die even in this time of hyper=inflation and shortages of staple foods.
Thank you so much for your presentation of this show.