timeline

born 1912

One of the most well-known chefs in the world, Julia Child was committed to culinary instruction and promoting the enjoyment of food. Her cooking show was one of the first to take a meal all the way to the table ~ the whole reason for cooking! She and her husband Paul loved exploring food everywhere they went in the world {they lived all over due to their, and later just his, government jobs}.

Julia approached cooking with a scientific mind {her wartime job with the OSS was as a researcher}. She stayed current on nutrition, food additives + bioengineering, as well as any subject that interested her or her viewers...like the most humane way to kill lobsters. The famous Mastering the Art of French Cooking was just the start of a lifetime of classics.

bio bits

her quotes

all quotes by Julia Child (11)

"People who love to eat are always the best people."

to Avis DeVoto | january 1953

"HELL AND DAMNATION, is all I can say. WHY DID WE EVER DECIDE TO DO THIS ANYWAY? But I can't think of doing anything else, can you?"

to Simone "Simca" Beck | summer 1958

"I could boil water for tea but my first big recipe was shark repellent that I mixed in a bathtub for the Navy, for the men who might get caught in the water."

told to her producer Margaret Sullivan | january 1965

"Wine is part of the food chain."

Quarterly Review of Wines | september 1991

"Tears mess up your makeup."

What I've Learned | june 2001

"If you're in a good profession, it's hard to get bored, because you're never finished—there will always be work you haven't yet done."

What I've Learned | june 2001

"Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health."

What I've Learned | june 2001

"The pleasures of the table, and of life, are infinite—toujours bon appétit!"

My Life in France | august 2004

"But I was a pure romantic, and only operating with half my burners on; I spent most of my time there [at Smith College] just growing up."

My Life in France | august 2004

"No one is born a great cook, one learns by doing."

My Life in France | august 2004

"The idea was to take the bugaboo out of French cooking."

Food: Transforming the American Table 1950 - 2000 | viewed | august 2012
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curated with care by Pauline Weger