Spotlight on Julia Child, the woman whose recipes brought French cuisine to America, and not only…
The pioneer of preparing recipes on TV? Her name was Julia Child, and her programme was called The French Chef. It was broadcast for the first time in 1962. Julia was a naturally vivacious presenter of live cooking programmes, and she opened the door to the countless gastronomic TV series which continue to attract huge audiences today.
We all have our favourite chefs and cookery programmes, with or without the spur of competition and suspense. We agree or disagree with the verdicts of gastronomic critics, judges and food bloggers. And many of these emotions we probably owe to one woman: Julia Child.
A short history of the life of Julia Child, the American who loved French cuisine. Julia went to live in Paris at the end of the 1940s, to follow her husband, the cultural attaché at the Embassy of the United States. She soon joined the prestigious Cordon Bleu cookery school, the largest gastronomic organisation in the world. Thus began her brilliant culinary career: once finished her course, along with two other women members, she founded her own school, L’Ecole de Trois Gourmandes.
Driven by her ongoing love affair with the recipes and specialities of French cuisine, and her missionary desire to transmit that passion to Americans, in 1961 Julia Child wrote “Mastering the Art of French Cooking”: a 734-page book, weighing 1.5 kilos… To promote its sales, one day Julia presented it on a public TV programme in Boston, and cooked an omelette live.
Immediately after the programme, the channel began receiving so many appreciative letters and telephone calls that it decided to offer Julia a programme of her own, where every episode featured her teaching the public how to cook a different dish.