Culinary Thymes 2004:06 -- Julia Child (1912-2004)

Julia was born on August 15, 1912 to John and Carolyn (Weston) McWilliams. She met Paul Cushing Child met in Celyon (Sri Lanka) where they both worked for the Office of Strategic Services. They married in 1946. He was a map maker for the government. Julia joined the Office of Strategic Services in hopes of becoming a spy during World War II, however she served as a clerk in Washington, Ceylon, and China.

Julia studied history and later became interested in the culinary arts. After graduating from Katherine Branson School in Ross, CA (1930), she attended Smith College and received Bachelor of Arts in history (1934). She studied culinary arts at: Hillcliffe School of Cookery, Beverly Hills, CA (1945); Cordon Bleu in Paris (probably in 1949); and private study in Paris with Master Chef Max Bugnard an assistant to Escoffier.

During her youth, Julia was considered a tomboy and great prankster. This reputation followed her through her days at Smith College and served her well during her long running cooking show on Boston Public television. This trait not only helped to maintain audience interest, also added humor when things didn't turn out as expected. She would just say: "We had a flop today!"

Growing up, Julia had no interest in food since the household cook held a tight reign on the kitchen. While traveling around the world during her tenure with the Office of Strategic Services, she learned about Chinese cuisine. After the war while living in Beverly Hills, she developed an ardent interest in cooking, but was far from an expert, according to husband. In 1948 Paul was assigned to the Embassy in Paris and he introduced his wife to French cuisine. Paul lived in Paris in the 1920's and knew its wines, and restaurants. He took Julia to the best restaurants and she became entranced with the food. She entered Cordon Bleu School and then studied with privately. Several French women who were also interesting in food invited Julia to help them write a French cookbook for the American kitchen. Simone Beck and Louisette Bertholle needed an English speaking person for the translation. Julia suggested that they start a school instead of writing a book. Within three days, the women began offering classes as the des Trois Gourmandes in the Childs' apartment. The school has been in continuous operation ever since under the leadership of the two French ladies. When Paul was transferred to other cities in Europe Julia started branches of the school in each of the towns they were assigned. The first cook book the three women wrote was published in 1958 by Alfred A. Knopf of New York.

The French Chef cooking program had a unusual beginning. Julia returned to the United States after some six years in Paris, and being away from the United States for thirteen years. Paul Child wanted to retire after a 20 year career in the United States Information Agency. They settled in Cambridge MA because Julia believed a college community would give them an opportunity to meet interesting people. Paul planned to write, paint, and photograph while Julia cooked, wrote, and taught. A friend from Paris was working at WBGH (the Boston Public TV station) and suggested that Julia be interviewed for the station's 髟've Been Reading" a book review program with the hopes that the sales Mastering the Art of French Cooking would increase. Julia agreed came to the interview with some egg whites and a great copper bowl with the intention of making an omelet during the program. As the interviewer and Julia chatted, Julia whisked the eggs and talked about her cook books and life in Paris. The mail flooded the TV station and a show The French Chef cooking show was born. The premise of the program was to take the mystery and "folderol" out of French cooking. The show ran for 9 years and received Two awards for merit from the French Government including the prestigious National Order of Merit (1976) and the Peabody Award (1965) and an Emmy (1966). When asked how she would like to be remembered, she told Jack Thomas of the Boston Globe the following: "Julia Child encouraged home cooking and the pleasure of food. She made it a respectable hobby, something fun, and creative not drudgery."

Julia's philosophy: "Never lose sight of the beautifully conceived meal. It is the pleasures of the table depict food as an art form, as a delightful part of civilized life."

Julia Child is the author of an extensive list of cook books. A selected list includes:
Mastering the Art of French Cooking: Volume I with Simone Beck and Louisette Bertholle (1961);
The French Chef Cookbook with Simone Beck (1968);
Mastering the Art of French Cooking: Volume II (1970 revised 1983);
Julia Child's Kitchen with E. S. Yntema (1975);
Julia Child and Company with E. S. Yntema (1978);
Julia Child and More Company (1979);
The Way to Cook (1989);
Cooking at Home with Master Chefs with Nancy Verde Barr (1993);
In Julia's Kitchen with Master Chefs

Julia Child's cookbooks have a unique organization. Recipes are arranged according to type of food and technique with ample cross referencing. For example, all pork recipes are not together, but pork chops and lamb chops recipes are together as they can be prepared in the same way. This is true of vegetables as well. For each technique there is a master (basic) recipe that spells out the necessary details and then variations follow demonstrating how to put theory into practice.

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