Julia Child, who helped popularize French cooking in the US, died today:
Those whose only exposure to her were from her (often silly) more recent appearances on TV may fail to appreciate her profound role in changing attitudes in the US toward food and cooking in the '60s, both from her co-authorship of "Mastering the Art of French Cooking" and her long-running TV program, "The French Chef."
Mark Lipton
Sad news, thanks for posting. Truly a one of a kind person. Dale
Dale Williams Drop "damnspam" to reply
On JC and her roles in the US (her name may be unfamiliar outside the Americas) --
She wasn't so much a cook (as now she is being described in some reports) as a cookbook author, whose TV appearances made her popular as a performer. Eventually she developed celebrity status that existed in its own right, separate from her actual accomplishments. You can see this in the way the public dealt with her. Among the serious students of cooking history she remains more controversial, but you would not know it from most popular writing about her.
I met her in 1996 under circumstances that took a surprising turn. A family anecdote about truffles and the specific, ancient can of them that figures in the story were both at hand in case called for when I was due to see her as the first of many people at a public appearance. Entering the little receiving room I confronted a tired-looking woman who seemed conscious of the public throng and the stamina consequently expected of her (and in no mood for chats on truffles). I did remark that I'd seen her when she first appeared on NET (as a US public TV network was long called) and she answered "you must have started cooking very young!"
The surprising turn was that someone was filming our exchange and it ended up on the Biography TV series (broadcast by the A and E network). Imagine my surprise -- I had taped the show when it first appeared, and only watched it some weeks later. (The can of truffles is out of sight in a pouch I was carrying.)
-- Max
I watched many of her old TV shows and the thing that was really different about her instruction was that she taught you how to pick out the ingredients that went into the pot and the general rules of cooking rather than just the featured dish/es that she was doing that day.
The Saturday Night Live satire with Dan Akroyd pretending to be Julie and cutting himself was a great tribute to what she did on her shows.
Mark Lipton wrote in news:cfirh7$4mk$ snipped-for-privacy@mozo.cc.purdue.edu:
I saw an interview with her a while ago. She said she would say things on the show for the benefit of the staff. Once she was cooking beef and said "Today we are serving a Chateau Grave y Mastere with dinner." Gravy Master was used to simulate wine on the black & white shows. Bon appetit where you are going Julia.
Fred.
God's pantry...?
I remember that sketch very well. "Save the liver!" :^D
Julia was one-of-a-kind. We'll miss her, but we can still visit her kitchen - which was recently moved to the Smithsonian in its entirety.
Tom S
Didn't she once say her favorite wine was Chateau d'Yquem?
I very much enjoyed her shows and her personality.
Fortunately her persona persevered, unlike the Frugal Gourmet Jeff Smith, whose shows I also enjoyed.
] On JC and her roles in the US (her name may be unfamiliar outside the ] Americas) -- ] ] She wasn't so much a cook (as now she is being described in some reports) as ] a cookbook author, whose TV appearances made her popular as a performer. ] Eventually she developed celebrity status that existed in its own right, ] separate from her actual accomplishments. You can see this in the way the ] public dealt with her. Among the serious students of cooking history she ] remains more controversial, but you would not know it from most popular ] writing about her. ] ] I met her in 1996 under circumstances that took a surprising turn. A family ] anecdote about truffles and the specific, ancient can of them that figures ] in the story were both at hand in case called for when I was due to see her ] as the first of many people at a public appearance. Entering the little ] receiving room I confronted a tired-looking woman who seemed conscious of ] the public throng and the stamina consequently expected of her (and in no ] mood for chats on truffles). I did remark that I'd seen her when she first ] appeared on NET (as a US public TV network was long called) and she answered ] "you must have started cooking very young!" ]
Nice story, Max. She was indeed a lovely lady, very friendly and gentle. I particularly remember sitting at the next table in a Waltham Mass restaurant she used to frequent, IIRC called Allegra. She was with her husband, who I believe was suffering from Alzheimers. Her rapport with him was very touching.
She will be missed.
-E
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