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Julia Child: Culinary Revolutionary

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The New School

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Joan Reardon on the Julia Child Food Revolution

04 min 07 sec

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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.
Julia Child Battles PETA, Animal Rights

02 min 56 sec

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Food columnist and chef Molly O'Neill remembers Julia Child's feisty response to animal rights groups such as PETA condemning veal production.

O'Neill recalls that Child was unique in that she would not "bow to the fundamentalism" of these groups.
Julia Child Tangles with Jesse Helms

02 min 06 sec

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Laura Shapiro describes the "raging letters" from Julia Child to the late Senator Jesse Helms.

During Helms' fight against an exhibit of controversial Robert Mapplethorpe photography, Child wrote that the photographs' popularity soared thanks to Helms' publicity.
Julia Child's Legacy: Ending 'Puritan' View of Food

02 min 12 sec

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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.
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01 hr 24 min 24 sec

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Previous FORAtv comments:

journeyer58

Posted: 07.13.08, 06:55 PM

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.