Julia Carolyn Child(néeMcWilliams;August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality.
Aug 13, 2004 · Child was born Julia McWilliams, on August 15, 1912, in Pasadena, California. The eldest of three children, Child was known by several pet names as a little girl, including "Juke," "Juju" and...
- August 15, 1912
- 4 min
- August 13, 2004
Julia Child was born on August 15, 1912 in Pasadena, California, USA as Julia Carolyn McWilliams. She was a writer, known for Julie & Julia (2009), The French Chef (1962) and We're Back! A Dinosaur's Story (1993). She was married to Paul Child.
- Writer, Director, Actress
- August 13, 2004
- August 15, 1912
Aug 11, 2020 · Julia Child, née Julia Carolyn McWilliams, (born August 15, 1912, Pasadena, California, U.S.—died August 13, 2004, Santa Barbara), American cooking expert, author, and television personality noted for her promotion of traditional French cuisine, especially through her programs on public TV.
- Early life
- Early career
- Later career
- Later years
- Later life
- Other sources
Julia Child was born Julia McWillams in Pasadena, California, on August 15, 1912, one of John and Julia McWilliams's three children. The children were raised in comfort: they were all sent to private schools, and the family had servants, including a cook. The children, all of whom were unusually tall, loved outdoor sports. In 1930 Julia went to Smith College in Massachusetts, where she majored in history. After graduation she took a job as a copywriter for a furniture company in New York City and enjoyed an active social life.
After the war Julia began to study cooking in Beverly Hills, California. She and Paul were married in September 1946 and moved to Washington, D.C., where he had taken a position with the Foreign Service. After he was sent to Paris, France, in 1948, Julia came to appreciate French food. She decided she wanted to learn about French cooking and, after studying the language, she enrolled at the famous Cordon Bleu cooking school. With two fellow students, Simone Beck and Louisette Bertholle, she formed a cooking school called L'Ecole des Trois Gourmandes (School of the Three Gourmets). Julia began working on a cookbook with Simone Beck, writing while following her husband as he was sent to different parts of Europe.
In 1961 Paul retired, and the Childs settled in a large house with a well-equipped kitchen in Cambridge, Massachusetts. Julia's book, Mastering the Art of French Cooking, was published the same year. With its clear instructions and explanations and its many useful photographs, it was an immediate success. Child was hailed as an expert, and she began writing articles on cooking for magazines and newspapers. In 1963, after appearing on a television panel show, Child began a weekly half-hour cooking program, The French Chef. This proved even more successful than her book: her off-beat style, good humor, knowledge, and flair for teaching made her very popular. Her work was recognized with a Peabody Award in 1965 and an Emmy Award in 1966.
The French Chef Cookbook, based on the television series, was published in 1968. More well-received cookbooks and television shows followed, and in the 1970s and 1980s Child wrote regular columns for magazines and made many appearances on television in addition to hosting her own show. She was also a founder of the American Institute of Wine and Food, an association of restaurants dedicated to increasing knowledge of food and wine.
In 1989 Child's husband suffered a stroke and was moved to a nursing home. She coped with her loneliness by exercising, writing, doing public speaking, and working on television programs. She even provided a cartoon voice for a children's video. In August 1992 170 guests paid $100 or more to attend her eightieth birthday party (proceeds went to the American Institute of Wine and Food). She became the first woman elected to the Culinary Institute Hall of Fame in October 1993.
In 1994 Paul Child died. Although saddened by his death, she brought out a new book and television series combination in each of the next two years. She also continued to host an annual trip to Italy for food lovers. In 2000 Child won the Legion d'Honneur, France's highest honor. In 2001 she moved to Montecito, California, and oversaw the opening of a restaurant named after her, Julia's Kitchen in Napa, California. In 2002 she donated the kitchen from her Cambridge home to the Smithsonian Institution, where it will be restored as an exhibit at the National Museum of American History.
Although a strong supporter of classic French cooking, Julia Child changed her approach during her career to reflect modern needs and trends, such as cooking with less fat and red meat and focusing on meals that can be prepared quickly. Above all, she tries to increase the public's awareness and appreciation of wholesome, well-prepared food.
Snodgrass, Mary Ellen. Late Achievers: Famous People Who Succeeded Late in Life. Englewood, CO: Libraries Unlimited, 1992.
Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated...
– Julia Child Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable. You can honor...
- 1 min
- Coq a Vin. Translated as “chicken in wine,” this classic French dish is deceptively simple. A Burgundy wine like Pinot Noir gives the dish complexity and body—you can use any red wine you’d like, but in honor of Child, we suggest selecting a French bottle.
- Vichyssoise. Well-known as one of Julia Child’s favorite dishes, this soup of chilled leek and potato is startling in its simplicity. Aside from the leek, potato, and water, Child’s version of the soup calls for barely any additional ingredients.
- Quiche Lorraine. A thin, light crust is the trademark of this French quiche, its filling made with bacon, eggs, heavy cream, and nutmeg. Julia Child’s recipe for Quiche Lorraine is guaranteed to impress.
- Boeuf Bourguignon. One of the first recipes featured on Julia Child’s The French Chef, this stew of slow-cooked beef and red wine is a Child staple. It may take 6 hours to come together, but that leaves plenty of time for developing big flavor.
- Julia Child met the inventor of the Caesar salad when she was a kid. As a preteen, Julia Child traveled to Tijuana on a family vacation. Her parents took her to dine at Caesar Cardini’s restaurant, so that they could all try his trendy “Caesar salad.”
- The WAVES and WACs rejected Julia Child for being too tall. Like so many others of her generation, Child felt the call to serve when America entered World War II.
- Julia Child was a spy during World War II. Child took a position at the Office of Strategic Services (OSS), which was basically the CIA 1.0. She began as a research assistant in the Secret Intelligence division, where she worked directly for the head of the OSS, General William J. Donovan.
- Julia Child helped develop a shark repellent for the Navy. While Child was in the Emergency Sea Rescue Equipment Section, she helped the team in its search for a suitable shark repellent.
Aug 13, 2004 · Find a Grave, database and images (https://www.findagrave.com: accessed ), memorial page for Julia Child (15 Aug 1912–13 Aug 2004), Find a Grave Memorial no. 9311948, citing Neptune Memorial Reef, Key Biscayne, Miami-Dade County, Florida, USA ; Maintained by Find A Grave .
- 15 Aug 1912, Pasadena, Los Angeles County, California, USA
- 13 Aug 2004 (aged 91), Montecito, Santa Barbara County, California, USA
- Cremated, Ashes scattered
- 9311948 · View Source