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Day 6 - Julia Child
Mar. 6th, 2018 03:06 pmJulia Child
Julia was ever so much more than the lady with the high pitched voice who cooked French food!
She was educated, accomplished and unconventional. And tall; very, very tall.
Julia was born to wealthy parents in California in 1912. She never cooked or even saw cooking until she met Paul Child and he taught her about cuisine.
She is quoted as saying: “I was 32 when I started cooking; up until then, I just ate.”
She went to Smith College and worked for a high end furniture company after college until WWII. Julia was, at 6’2” too tall to join either the WAVES or the WACS so she joined the OSS – the Office of Strategic Services, the forerunner of the modern CIA. She worked her way up to a rather high clearance and even made a recipe for shark repellent to keep them from accidentally exploding underwater mines.
She met Paul Child in the far east and they were married. Paul ended up in France and so did Julia. That is where she began working with Simone Beck and Louisette Bertholle on Mastering the Art of French Cooking and she studied at the Cordon Bleu Cooking School.
Her cookbook, which was published in 1961, made fine French cooking available to American women and she pioneered cooking on television. Paul often helped her and sometimes was on the floor behind the counter handing her utensils.
You can read more about her here:
https://en.wikipedia.org/wiki/Julia_Child
http://mentalfloss.com/article/84256/15-delicious-facts-about-julia-child
https://www.biography.com/people/julia-child-9246767
Here is a 30 minute clip of Julia on The French Chef making French Onion Soup.
Here she is in her later years, still cooking!
Julia was ever so much more than the lady with the high pitched voice who cooked French food!
She was educated, accomplished and unconventional. And tall; very, very tall.
Julia was born to wealthy parents in California in 1912. She never cooked or even saw cooking until she met Paul Child and he taught her about cuisine.
She is quoted as saying: “I was 32 when I started cooking; up until then, I just ate.”
She went to Smith College and worked for a high end furniture company after college until WWII. Julia was, at 6’2” too tall to join either the WAVES or the WACS so she joined the OSS – the Office of Strategic Services, the forerunner of the modern CIA. She worked her way up to a rather high clearance and even made a recipe for shark repellent to keep them from accidentally exploding underwater mines.
She met Paul Child in the far east and they were married. Paul ended up in France and so did Julia. That is where she began working with Simone Beck and Louisette Bertholle on Mastering the Art of French Cooking and she studied at the Cordon Bleu Cooking School.
Her cookbook, which was published in 1961, made fine French cooking available to American women and she pioneered cooking on television. Paul often helped her and sometimes was on the floor behind the counter handing her utensils.
You can read more about her here:
https://en.wikipedia.org/wiki/Julia_Child
http://mentalfloss.com/article/84256/15-delicious-facts-about-julia-child
https://www.biography.com/people/julia-child-9246767
Here is a 30 minute clip of Julia on The French Chef making French Onion Soup.
Here she is in her later years, still cooking!
