Julia Child’s Influence - Saunders Family Library · Julia Child’s interest in cooking started after meeting her husband who was a passionate home cook. Before they married, she

Julia Child’s Influence

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Frances Melvin

1 Child on set of Julia Child and Company. Photograph.

http://juliachildfoundation.org/tv/. (April 4, 2017).

TABLE OF CONTENTS

Prologue ................................................... 1

About Julia ................................................ 3 Youth 3

Jobs 5

Family 7

Culinary Schools 9

Personality 13

Productions ............................................. 17 Television 17

Writing 21

Legacy ................................................... 25 Cooking 25

Recognition 27

Today 31

Bibliography ........................................... 35

Prologue Julia Child is one of the most well-known chefs of all time. Her name is constantly shows up on television, radio, and in cookbooks even today, years after her retirement and death. Her life spent travelling the world and living in France helped her grow to be a skillful and innovative chef. She turned her passion for French cooking into a career by teaching others, both in person, on television, and in books, reaching out to both professionals and amateurs. Her large personality popularized her shows and helped French cuisine become loved all over the world. Chefs still honor her and use her techniques today. With that being said, here is a deeper look into the influences and details in her life and career, showing why she is still revered today. It is all written in the format of a cookbook, just like what Julia Child was most known for.

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ABOUT JULIA YOUTH INGREDIENTS:

1. Birth 2. Wealth 3. College

Julia Child was born August 15, 1912 in Pasadena, California. Her parents, Julia and John McWilliams, were both from wealthy families, which led to her own “well-to-do” upbringing. The McWilliams had cooks and servants and were able to send Julia and her younger sister and brother to private schools. Upon high school graduation, Child attended Smith College in Northampton, Massachusetts. During this time, she was interested in writing but not yet cooking.2 Child ended up majoring

2 “Julia McWilliams Child.” In Encyclopedia of World Biography.

http://link.galegroup.com/apps/doc/K1631001340. (Detroit: Gale, 1998. Biography in Context. Accessed January 27, 2017).

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in history but studied everything except English. She thought she wanted to be a “great novelist” and would learn enough about writing as she actually wrote novels, rather than in classes. As she aged, her plans changed3

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ABOUT JULIA

3 Sharon Hudgins, “A Conversation with Julia Child, Spring 1984.” (Gastronomica 5, no. 3 (2005): 104-08. doi:10.1525/gfc.2005.5.3.104.)

4 Julia Yearbook. Photograph. Smith College. https://www.smith.edu/news/2007-08/images/SmitHistory4-JuliaYearbook.jpg. (April 27, 2017).

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JOBS INGREDIENTS:

1. Copywriter 2. CIA 3. Retirement

After college, Child moved to New York City and got a job at W&J Sloane’s Furniture Company where she did public relations and advertising work. This job was her introduction into the publishing world. However, Child also realized she had a calling to go abroad.5

She joined the Office of Strategic Services which was the start of the CIA, as World War II began. The OSS first sent her to Washington, D.C. and then Ceylon (now Sri Lanka). After some time, she was transferred to China (where she lived in both Kunming and Chungking) under Chiang Kai-shek’s rule. However, Communists were beginning to gain


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momentum in Northern China leading to fear but also fascination.6

While she enjoyed travelling new places, eventually meeting her husband, getting to know different cultures and people with varying political beliefs and jobs, the job had its drawbacks. When Child joined the OSS, she was hoping to be a spy, but most women were instead assigned to desk work. Child became a file clerk, but still had to “[travel] on troop ships, [sleep] on cots, and [wear] army fatigues.”7

Child did not get into cooking until after she married and moved to France.8

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6 “Julia McWilliams Child.” In Encyclopedia of World Biography. 7 “Julia McWilliams Child.” In Encyclopedia of World Biography. 8 Sharon Hudgins, “A Conversation with Julia Child, Spring

1984.” 9 Buildings, W. & J. Sloane. 1917. Photograph.

http://collections.mcny.org/Collection/Buildings,-W.-&-J.-Sloane,-575-5th-Avenue. (Accessed May 8, 2017).

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ABOUT JULIA FAMILY INGREDIENTS:

1. Meets Husband 2. Dating 3. Marriage 4. Moving 5. Settle down 6. Husband’s Death

While in Ceylon, Julia Child met Paul Cushing Child, a cartographer who designed headquarters for Lord Mountbatten, an allied commander. Their relationship took off when they were both moved to China. But, P. Child was both ten years J. Child’s senior, shorter than her, and was Democrat. Julia Child’s father was a staunch Republican who supported the Red Scare and fighting communism, so he disliked P. Child. Both Childs were also reluctant to date during war

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so they did not get together until they both returned to California.10

After that, they married quickly on September 1, 1946.11 P. Child was a member of the United States Foreign Service so they relocated to Washington D.C. In 1948, they moved to Paris. By the time of P. Child’s retirement, they had lived in Norway, Germany, and a multitude of other European countries.12 Upon his retirement, they settled in Cambridge, Massachusetts. Julia Child’s “lifelong friend and career partner” Paul died in 1994.13

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10 Julia McWilliams Child.” In Encyclopedia of World Biography. 11 Ibid. 12 Sharon Hudgins, “A Conversation with Julia Child, Spring

1984.” 13 “Julia McWilliams Child.” In Encyclopedia of World Biography. 14 Julia and Paul on Their Wedding Day. Photograph. Julia Child

Foundation for Gastronomy and Culinary Arts. (April 27, 2017). http://juliachildfoundation.org/timeline/#.

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ABOUT JULIA CULINARY SCHOOLS INGREDIENTS:

1. Culinary School in Beverly Hills 2. Cordon Bleu 3. L’École des Trois Gourmandes 4. American Institute of Wine and

Food 5. Boston University

Julia Child’s interest in cooking started after meeting her husband who was a passionate home cook. Before they married, she took cooking classes in Beverly Hills.15 After they moved to Paris, J. Child’s love of French culture and food expanded. She claimed her first meal in Rouen (sole meunière, oysters, and crème


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fraîche with tasteful wine) made her fall in love.16 She then enrolled at le Cordon Bleu. Meanwhile, she took French lessons at Berlitz School.17

With her extensive training, Child opened l’École des Trois Gourmandes with friends who inspired her to pursue cooking as a profession, Simone Beck and Louisette Bertholle, from le Cordon Bleu.18

Multiple cookbooks and television shows later, Paul Child’s health was deteriorating and he retired, so they moved back to the United States. Julia Child, as she had been doing whole life, still had more to give to the cooking world. To spread technical knowledge and skills, she founded the American Institute of Wine and Food in 1981. This organization was devoted to improving the quality of food and wine in America.19

Ten years later, with renowned chef and friend Jacques Pépin, they created a Master of Liberal Arts in Gastronomy at Boston University and taught classes there. Her ambition and

16 Sharon Hudgins, “A Conversation with Julia Child, Spring

1984.” 17 Julia McWilliams Child.” In Encyclopedia of World Biography. 18 Ibid. 19 Ibid.

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drive to do so much was all just a part of her personality.20

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20 Jacques Pépin, “My Friend Julia Child.” (Gastronomica 5, no. 3 (2005): 9-14. doi:10.1525/gfc.2005.5.3.9.)

21 Julia with Simone Beck and Louisette Bertholle. Photograph. Radcliffe Institute for Advanced Study Harvard University. (April 27, 2017). https://www.radcliffe.harvard.edu/schlesinger-library/item/simone-beck-julia-child-and-louisette-bertholle-cooking-fish.

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22 Julia Child's Coq au Vin. Photograph.

http://littleferrarokitchen.com/2012/05/julia-childs-coq-au-vin-2/. (May 14, 2017.)

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ABOUT JULIA PERSONALITY INGREDIENTS:

1. Desire for success 2. Drive 3. Humbleness 4. Pride 5. Cooking Knowledge 6. Honesty 7. Advice

Julia Child’s personality is comprised of varying layers. In fact, Jacques Pépin described her with a long list of adjectives: “direct, tough, gentle, competitive, generous, opinionated, optimistic, funny, serious, informative, demanding, frustrating, eloquent, and vibrant and – more than anything – full of life, always fun, and living to the fullest until her last breath.” Many of these are contradictory, but they shone through her

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personality at different times depending on the situation.23

Ultimately, the reason for her television and cooking success is attributed to her desire. Knowing the effort it took to gain achievements, Child devoted time and passion, even when going through tough situations. For instance, even as she approached her late 70s, she travelled across the country promoting a new cookbook of hers (The Way to Cook) because she knew she knew advertising was a part of success. After her husband had a stroke later in 1989 and moved to a nursing home, she continued to lecture, write, work on television shows, and voice a children’s video since she was so used to staying busy due to her strong drive.24

In addition to her personal success, Child always wanted to share her passion and knowledge with others. Whether it was friends, colleagues, or people watching her shows, she was always giving advice, often honestly. A frequent question of hers was, “What are we teaching here? What are the people going to get out of this?”25

23 Jacques Pépin, “My Friend Julia Child.” 24 Julia McWilliams Child.” In Encyclopedia of World Biography. 25 Jacques Pépin, “My Friend Julia Child.”

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Child was known for being blunt and direct, always telling the truth. Some of her key suggestions included: 1) Take cooking lessons or cook with someone who is talented. 2) Follow an informative cookbook. 3) Do not be scared.26

Child applied her honesty to herself too, being critical and open to suggestions. Her pride did not get in her way and she was willing to admit if she didn’t know something, whether it was a dish, a technique, or even a product. She would also take advice and feedback from others who critiqued her own television or cookbook recipes and find ways to improve them.27

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26 Sharon Hudgins, “A Conversation with Julia Child, Spring 1984.”

27 Jacques Pépin, “My Friend Julia Child.” 28 On Set of The French Chef. April 16, 1970. Photograph. (May

8, 2017). https://www.chowhound.com/food-news/122447/ julia-child-turns-100-amateurs-still-rule/.

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29 Julia Child's Reine de Saba. http://www.theredfork.org/julias-

reine-de-saba-cake/. Photograph. (May 14, 2017.)

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Productions Television INGREDIENTS:

1. Panel show 2. The French Chef 3. Julia Child and Company 4. Julia Child and More Company 5. Dinner at Julia’s 6. Good Morning America 7. Cooking with the French Chefs 8. Julia and Jacques Cooking at Home 9. TV Style

Julia Child has produced and worked on many different television shows. She made her television debut on a panel show in Boston. After that brief stretch, she created her own show, The French Chef. It started in 1963 as a weekly 30-minute show.30 Child says she started the show because, at the time, no one

30 Julia McWilliams Child.” In Encyclopedia of World Biography.

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else was cooking on television. Additionally, she said, “At that time French cooking was very ‘in.’ With the Kennedys in the White House, people were very interested in it, so I had the field to myself.”31 The French Chef proved to be popular because of Child’s “eccentric style, good humor, knowledge, and teaching flair.” In fact, she was sometimes described as being a “popular cult figure.”32 The French Chef ended up being the first television show to have open-captioning to help the hearing-impaired community. 33 While the French Chef aired, Child undertook a brief show, Baking with Julia in 1966.

After The French Chef ended in 1973, Child’s next undertaking was Julia Child and Company and, in 1980, Julia Child and More Company. In 1983 she made a different show called Dinner at Julia’s. Throughout the ‘70s and ‘80s she was also a frequent guest on Good Morning America.34

Even in her elderly life she kept her drive going by producing two more shows. Cooking

31 Sharon Hudgins, “A Conversation with Julia Child, Spring 1984.”

32 Julia McWilliams Child.” In Encyclopedia of World Biography. 33 "History of Closed Captioning." National Captioning Institute.

(National Captioning Institute. Accessed May 9, 2017.) http://www.ncicap.org/about-us/history-of-closed-captioning/.


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with the Master Chefs was produced in 1992 and Julia and Jacques Cooking at Home aired in 1999.35

All of her shows held common themes, the most important being entertainment and joy. Jacques Pépin said, “she made me realize that television was entertainment and that if you want to impart a message and teach people, you have to do it in a way that is light, amusing, and as much fun as possible.” Knowing this, she planned everything she said and did on television, with all her comments placed at exactly the right time to enhance the show. Oftentimes, it sounded casual and unscripted, like she just added something in, but she had really thought it all through in advance. Sometimes she would use her blunt wit to prank guests on air, planning out a joke but not telling them. For example, she one time had an advertiser visiting for a type of butter they always used. However, that day, instead of using butter she pulled out Crisco, an ingredient they never used, appalling the butter advertisers. Other unique aspects of her television shows were her unique voice that easily caught viewers’ attention, her recipes which aimed to make dishes as simple as


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possible, showing mistakes she made on her show to be relatable, and discussing the history of dishes. Her carefully calculated humor and tidbits of information made her shows, and her cooking style, incredibly popular.36

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36 Jacques Pépin, “My Friend Julia Child.” 37 In a Television Studio. 1970. Photograph.

https://dinersjournal.blogs.nytimes.com/2009/04/14/tv-cooking-vs-real-cooking. (May 8, 2017).

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Productions Writing INGREDIENTS:

1. Mastering the Art of French Cooking

2. The French Chef 3. The Way to Cook 4. Cooking with the Master Chefs 5. Julia and Jacques Cooking at Home 6. Magazines and Newspapers

As a result of her passion for sharing knowledge, Julia Child published many books throughout her career. Most of them were based off of her shows, containing recipes and further information.

Her first publication, in 1961, was Mastering the Art of French Cooking, written with Simone Beck and Louisette Bertholle. After they met at le Cordon Bleu, they quickly became friends

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since they were all three beginner chefs at a time when cooking was not a middle-class hobby. Beck and Bertholle were looking for an American to help write a book about French cooking for Americans, with clear instructions and images, so Child was the perfect addition. She ended up pulling the book together, turning it into an acclaimed cookbook, and shooting her to respect and admiration in the cooking world.38

In 1968 she published The French Chef, based off of her television show of the same name. This cookbook showcased all the traditional French recipes from the show. The second edition of Mastering the Art of French Cooking, for home cooks, came in 1970 and then The Way to Cook was published in in 1989, offering a variety of recipes ranging in difficulty. In 1993 Cooking with the Master Chefs, again based off the show of the same name, helped adapt recipes from famous chefs into a recipe usable to amateurs.39 Her final cookbook was entitled Julia and Jacques Cooking at Home and was published in 1999 with Jacques Pépin, also based off one of her shows.40

38 Julia McWilliams Child.” In Encyclopedia of World Biography. 39 Ibid. 40 Jacques Pépin, “My Friend Julia Child.”

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Child went on to write one more book; however, rather than a cookbook it was autobiographical. Published in 2006 with her grandnephew, Alex Prud’hômme, My Life in France, is about the years she spent in France and what she learned there.41

In addition to the numerous books, Child was published in many newspapers and magazines including regular articles in House and Garden, House Beautiful, Boston Globe, McCall’s, and Parade.42

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41 Alan Riding. "Becoming Julia Child." (The New York Times, May 28, 2006. Accessed May 9, 2017). http://www.nytimes.com/2006/05/28/books/review/28riding.html.

42 Julia McWilliams Child.” In Encyclopedia of World Biography. 43 Cover of Volume 1, Original 1961 Edition. Photograph. (May 8,

2017). https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking.

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44 Julia Child's French Onion Soup. Photograph. http://www.createtv.tv/CreateTV.nsf/PrintShowcase?Readform&theme=julia&linktitle=French+Onion+Soup. (May 14, 2017.)

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Legacy Cooking INGREDIENTS:

1. Style Julia Child was known for 2. Why Julia Child is such a well-

known chef 3. The Holy Trinity

As a result of her praised cookbooks and shows, Julia Child became a legacy to chefs in future generations. She was known for her French cooking, but with modern, healthier, and faster twists.45 An advocate of natural food and good quality ingredients, she claimed any dish could be elevated just by using these.46 However, despite being pro-health, she was staunchly against fads because she thought they instead instilled unhealthy nutrition.47 In addition to high quality, natural ingredients,

45 Julia McWilliams Child.” In Encyclopedia of World Biography. 46 Jacques Pépin, “My Friend Julia Child.” 47 Julia McWilliams Child.” In Encyclopedia of World Biography.

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the other components she believed to be necessary to a good meal included simplicity, classic technique, balance, and good company. She called this ideal meal, “la cuisine soignée”: a simple but immaculate and appreciated meal. Another important aspect of Child’s style was aesthetic; she truly cared about the appearance of dishes. One place this showed up was with her creation of sauces. She would forgo the use of black pepper in light-colored sauce because it did not look pleasing, no matter how much it improved the taste.48

Child believed she made a lasting legacy on cooks because of three simple things, “Hunger. Greed. And also just the enjoyment of working with your hands. If you like hand-work, then cooking is wonderfully creative work, I think. It takes all of your intelligence and all of your dexterity. It’s always creative, it’s always new, it’s always fun.”49

Legacy

48 Jacques Pépin, “My Friend Julia Child.” 49 Sharon Hudgins, “A Conversation with Julia Child, Spring

1984.”

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Recognition INGREDIENTS:

1. Peabody Award 2. Emmy Awards 3. Culinary Institute Hall of Fame 4. Legion d’Honneur 5. US Presidential Medal of Freedom

Julia Child’s credibility as a chef earned her many distinguished awards overtime.

She received her first accolade, the Peabody Award, in 1964. This award honors merit in the electronic media industry. Child received this award for her television show, The French Chef.50

The Academy of Television Arts and Sciences awarded and nominated Child’s shows several times. She was given an Emmy Award for Achievements in Educational Television for The

50 The Julia Child Foundation for Gastronomy and Culinary Arts.

"Awards and Honors." The Julia Child Foundation for Gastronomy and Culinary Arts. http://juliachildfoundation.org/awards/. (May 14, 2017).

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French Chef in 1966 and the show received another nomination in 1972. Cooking with the Master Chefs received a nomination in 1994 and won Outstanding Service Show Host in 1966. Baking with Julia earned a 1997 nomination. Her final nomination was for Julia and Jacques Cooking at Home in 2000. 51

In 1993 Child was inducted into the Culinary Institute Hall of Fame. This made her be their first woman inductee. 52

The Legion d’Honneur was awarded to Child in 2000. The award is the highest military and civil award in France and was given to Child to recognize how much she helped popularize French cuisine.53

In 2003 she also received the United States’ highest civil award, the US Presidential medal of Freedom, for sharing French cooking with Americans. 54 Receiving these prestigious awards showcased her humbleness. Pépin said, “She played down the accolade but in truth was proud and pleased to receive the highest

51 "Awards and Honors." The Julia Child Foundation for Gastronomy and Culinary Arts.

52 Julia McWilliams Child.” In Encyclopedia of World Biography. 53 Reuters. "Legion D'Honneur for Julia Child for Popularizing

French Cuisine." http://www.nytimes.com/2000/11/20/us/legion-d-honneur-for-julia-child-for-popularizing-french-cuisine.html. (New York Times, November 20, 2000. Accessed May 14, 2017.)


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civilian distinctions bestowed by the French and American governments.”55

While these awards were the most well-known and respected, Child was a recipient of over one hundred awards, showing how respected she was to her colleagues, mentors, and audiences.56

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55 Jacques Pépin, “My Friend Julia Child.” 56 "Awards and Honors." The Julia Child Foundation for

Gastronomy and Culinary Arts. 57 Boston Globe. Julia Child Receives France's Legion Of Honor

Medal. November 19, 2000. Photograph. http://www.gettyimages.ae/license/140191816. (May 14, 2017.)

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Legacy

58 Julia Child's Salad Niçoise. June 1, 2012. Photograph.

http://littleferrarokitchen.com/2012/06/julia-childs-salad-nicoise/. (May 9, 2017.)

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Today INGREDIENTS:

1. Museum 2. Julia Powell 3. Holy Trinity 4. Death

Julia Child’s legacy still lasts today because of the great impact she had on cooking.

As she aged and could not cook as more, Child donated her kitchen to the Smithsonian National Museum of American History. Ever since 2001, the exhibit, Bon Appetit! Julia Child’s Kitchen at the Smithsonian, which showcases her Massachusetts kitchen, has stood in the same condition as when she used it. The original exhibit closed in 2012 but is now in a new exhibit, FOOD: Transforming the American Table 1950–2000.59


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Child’s recipes are also still heavily used and revered today. In fact, Julie Powell, an amateur chef, started a project called the Julie/Julia Project where she cooked her way through Mastering the Art of French Cooking. She meanwhile blogged about her experience, wrote a book, Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen, and created a movie.60 Although Child was said to have been unimpressed with the blog because it seemed like a “stunt” rather than actual cooking, others admired it and Powell earned an honorary diploma from Le Cordon Bleu.61

Child was respected by not only amateur chefs, but professionals too. Pierre Franey, Executive Chef of Le Pavillon in New York City, food critic, and television show host deemed Child a part of the “Holy Trinity” of chefs. James Beard, a well-known American cookbook writer and teacher, and Craig Claiborne, a New York Times food critic were the others included in the “Holy Trinity.”

60 Julia McWilliams Child.” In Encyclopedia of World Biography. 61 Monica Nista. ABC News, "Why Are They Hating on Julie of

'Julie & Julia'?" http://abcnews.go.com/m/story?id=8267203&sid=75&p=2. (May 14, 2017.)

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In 2001 Child retired. She died August 13, 2004 from kidney failure at her home in Santa Barbara, California just several days before her 92nd birthday. Despite her death, her legacy has not diminished at all. 62

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62 Julia McWilliams Child.” In Encyclopedia of World Biography. 63 Julia Child's Kitchen. Photograph.

http://americanhistory.si.edu/exhibitions/bon-appetit. (May 14, 2017.)

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Bibliography

64 Julia Child's Beef Bourguignon. Photograph.

http://littleferrarokitchen.com/2012/08/julia-childs-boeuf-bourguignon-for-her-100th-birthday-giveaway/. (May 14, 2017.)

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*Boston Globe. Julia Child Receives France’s Legion Of Honor Medal. November 19, 2000. Photograph. Accessed May 14, 2017. http://www.gettyimages.ae/license/140191816.

*Buildings, W. & J. Sloane. 1917. Photograph. Accessed May 8, 2017. http://collections.mcny.org/Collection/Buildings,-W.-&-J.-Sloane,-575-5th-Avenue.-2F3XC5RDFE5.html.

*Child on set of Julia Child and Company. Photograph. Accessed April 4, 2017. http://juliachildfoundation.org/tv/.

*Cover of Volume 1, Original 1961 Edition. Photograph. Accessed May 8, 2017. https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking.

*Hudgins, Sharon. “A Conversation with Julia Child, Spring 1984.” Gastronomica 5, no. 3 (2005): 104-08. doi:10.1525/gfc.2005.5.3.104.

*In a Television Studio. 1970. Photograph. Accessed May 8, 2017. https://dinersjournal.blogs.nytimes.com/2009/04/14/tv-cooking-vs-real-cooking/?_r=0.

*Julia and Paul on Their Wedding Day. Photograph. Julia Child Foundation for Gastronomy and Culinary Arts. Accessed April 27, 2017. http://juliachildfoundation.org/timeline/#.

The Julia Child Foundation for Gastronomy and Culinary Arts. “Awards and Honors.” The Julia Child Foundation for Gastronomy and Culinary Arts. Accessed May 14, 2017. http://juliachildfoundation.org/awards/.

*Julia Child’s Beef Bourguignon. Photograph. Accessed May 14, 2017. http://littleferrarokitchen.com/2012/08/julia-childs-boeuf-bourguignon-for-her-100th-birthday-giveaway/.

*Julia Child’s Coq au Vin. Photograph. Accessed May 14, 2017. http://littleferrarokitchen.com/2012/05/julia-childs-coq-au-vin-2/.

*Julia Child’s French Onion Soup. Photograph. Accessed May 14, 2017. http://www.createtv.tv/CreateTV.nsf/PrintShowcase?Readform&theme=julia&linktitle=French+Onion+Soup.

*Julia Child’s Kitchen. Photograph. Accessed May 14, 2017. http://americanhistory.si.edu/exhibitions/bon-appetit.

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*Julia Child’s Reine de Saba. Photograph. Accessed May 14, 2017. http://www.theredfork.org/julias-reine-de-saba-cake/.

*Julia Child’s Salad Niçoise. June 1, 2012. Photograph. Accessed May 9, 2017. http://littleferrarokitchen.com/2012/06/julia-childs-salad-nicoise/.

“Julia McWilliams Child.” In Encyclopedia of World Biography. Detroit: Gale, 1998. Biography in Context (accessed January 27, 2017). http://link.galegroup.com/apps/doc/K1631001340/BIC1?u=va_p_collegiate&xid=d5099dd5.

*Julia with Simone Beck and Louisette Bertholle. Photograph. Radcliffe Institute for Advanced Study Harvard University. Accessed April 27, 2017. https://www.radcliffe.harvard.edu/schlesinger-library/item/simone-beck-julia-child-and-louisette-bertholle-cooking-fish-l%C3%A9cole-des.

*Julia Yearbook. Photograph. Smith College. Accessed April 27, 2017. https://www.smith.edu/news/2007-08/images/SmitHistory4-JuliaYearbook.jpg.

National Captioning Institute. “History of Closed Captioning.” National Captioning Institute. Accessed May 9, 2017. http://www.ncicap.org/about-us/history-of-closed-captioning/.

Nista, Monica. Monica Nista to ABC News newsgroup, “Why Are They Hating on Julie of ‘Julie & Julia’?” Accessed May 14, 2017. http://abcnews.go.com/m/story?id=8267203&sid=75&p=2.

*On Set of The French Chef. April 16, 1970. Photograph. Accessed May 8, 2017. https://www.chowhound.com/food-news/122447/julia-child-turns-100-amateurs-still-rule/.

*Pépin, Jacques. “My Friend Julia Child.” Gastronomica 5, no. 3 (2005): 9-14. doi:10.1525/gfc.2005.5.3.9.

Reuters. “Legion D’Honneur for Julia Child For Popularizing French Cuisine.” New York Times, November 20, 2000. Accessed May 14, 2017. http://www.nytimes.com/2000/11/20/us/legion-d-honneur-for-julia-child-for-popularizing-french-cuisine.html.

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Riding, Alan. “Becoming Julia Child.” The New York Times, May 28, 2006. Accessed May 9, 2017. http://www.nytimes.com/2006/05/28/books/review/28riding.html.

Julia Child’s Influence - Saunders Family Library · Julia Child’s interest in cooking started after meeting her husband who was a passionate home cook. Before they married, she

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