Who doesn’t remember Julia Child!? Boasting personality and wit, Julia Child demystified French cooking and became a celebrity while doing so. When her first cookbook, Mastering the Art of French Cooking, was published in 1961, she was in her late forties. And when her incredibly popular television cooking program, The French Chef, was aired in 1963, men and women across the world embraced French cooking as part of popular culture. Julia Child was a hero.
The idea for this theme was inspired by one of my favorite books, Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste by Luke Barr (1974). It chronicles a moment in time when culinary greats James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck and Judith Jones gathered in the South of France. As they cooked, conversed, gossiped, argued and ate, the future of food in America as it related to taste and snobbery was always a hot topic. The conversations were journaled by M.F.K. Fisher in letters and diaries – her great-nephew Luke Barr discovered her writings which became the core of this book.
“Child was a new kind of celebrity: She was a woman in her fifties and she played herself on television. She was real. She made mistakes. Of course, she was a masterful cook, but when things went wrong, she embraced the opportunity to use her mistakes to teach – here’s what you should do if this happens. Indeed, one of her key talents was the ability to roll with the punches and to improvise and explain. Her viewers loved these moments – the famous potato pancake scooped back onto the pan after accidentally landing on the counter. (“Nobody’s looking,” she said) or the fallen souffles (Never apologize – nobody knows what you’re aiming at, so just bring it to the table”).
Her unflappability was her calling card. Her realness distinguished her. She embodied the infectious pleasure and sheer thrill of cooking. And most of all, she was fun to watch. It was almost bizarre, the swooping, careening voice and grand gestures, the plummy, patrician accent. It was riveting television and by the late 1960s, Child was well on her way to becoming an American icon.” Luke Barr, Provence 1970
And this is why we love Julia!
Join the Fun!
Let’s do this! I’ll be finding one of Julia Child’s recipes from one of her many cookbooks (check out Amazon for a list if you don’t have any) and doing my best to make it as she would… without regret if it fails and proud of the result! Then, I’ll consider a lovely French wine for pairing.
Enjoy the forthcoming articles from my #winophiles colleagues! We can’t wait to see you on Twitter!
I’m recreating recreating Julia’s first meal in France with Dîner Ce Soir: Sole Meuniere à la Julia Child and La Perrière Blanc Fumé de Pouilly 2018 – Grape Experiences
Wendy Klik tempts with Supremes de Volaille a l’Ecossaise and a Chardonnay from Burgundy – A Day in the Life on the Farm
Terri Oliver Steffes pairs A Julia Child Omelet and Meyer-Fonne Riesling – A Good Life |
Jane Niemeyer presents Coq au Vin à la Julia Child and Savigny-Lès Beaune Pinot Noir – Always Ravenous
Nicole Ruiz Hudson surprises with Julia’s Rôti de Porc Poêlé and Couvent des Thorins Moulin-à-Vent – on Sommstable.com
Gwendolyn Lawrence Alley entices with Julia Child’s Braised Short Ribs with a Bordeaux Petit Verdot #Winophiles – Wine Predator
Bon appetit! ~ Cindy
Wendy Klik