Julia Child - Biography, Date of Birth, Place of Birth, Filmography (Read)

Julia Child - biography, date of birth, place of birth, filmography, clips, Actress, Writer.

August 15, 1912, Pasadena, California, USA - August 13, 2004, Santa Barbara, California, USA - American chef of French cuisine, host on American television, co-author of "Mastering the Art of French Cuisine", actress and screenwriter.

The eldest of three children. Julia attended Westrige School, Polytechnic School, The Branson School. After graduating from Smith College in 1934 with a BA in history, Child moved to New York, where she worked as a copywriter in the advertising department for home furnishings. Returning to California in 1937, she spent time writing articles for local publications.

Julia began her military service in the Office of Strategic Services, Julia Child worked for the head of the Office, Major General William Joseph Donovan, as a researcher in the Intelligence Division, and then as an assistant to shark venom developers. Her main task was to invent a formula for the shark remedy. They were coated with sea mines, which made it possible to save many mines, they often exploded when sharks stumbled upon them.

Julia met her husband-to-be, Paul Child, on the island of Ceylon, where she was responsible for “registering, cataloging and distributing large volumes of classified communications,” an underground control station in Asia. She was later sent to China, where she received the Distinguished Civil Service Badge as head of the administration secretariat.

Paul Child was 41 years old, fluent in several languages ??and an expert in European gastronomy. They married on September 1, 1946, in Pennsylvania, after which they moved to Washington. Julia's fate was influenced by her husband's transfer to work as an exhibition designer at the American Embassy when they traveled to Paris in 1948. By that time, Paul Child had become a diplomat, and Julia Child - an ambassador's wife.

Lacking the innate culinary talent and learning French from cookbooks, Julia took a chef course. The Parisian school "Cordon Bleu" was the most expensive in France, but Julia was paid for by the state. Max Bunyar was a star chef with a walrus mustache who taught English-speaking cooking classes. “No, madam! This is completely wrong! " He exclaimed as they tackled the omelets. “Looseness, madam! They need looseness! " - and made it all over again. During such lessons, Julia Child began to understand how to teach and learn to cook, but she passed the final exam the second time, forgetting two recipes that she had to know by heart. The owner of the school, Madame Brassart, who never believed in her abilities, allowed her to come again after training at the School of Three Gourmets.

In 1951, together with Simone Beck, born and educated in France, and Luisette Bertholle, half-American, half-French, she opened a culinary school for American women in Paris - the School of the Three Gourmets (L'Ecole des Trois Gourmandes). It went so well that it gave Julia the idea of ??summarizing this experience in a book. One of the first bestsellers of the 1950s was also the book “Joy of Cooking” by Irma Rombauer and Marion Becker, first published in 1951. Later, Irma was invited to visit their school and give some tips on how best to deal with the publisher. After 10 years, a book was born that revolutionized American cooking: Mastering the Art of French Cooking.

The first edition was published in 1961 by Knopf, a huge manuscript, which they took with difficulty to print. For example, the recipe for the famous "beef bourguignon" (Burgundy meat) took almost 10 pages - but no one wanted to know so much about French cuisine. Julia would later describe these differences in her memoir, My Life in France.

The second edition of 1970 was expanded with some topics that the authors planned to publish in the first volume, in particular with regard to baking. Luisette Bertholle took up other projects, while Julia Child, co-authored only with Simone Beck, began to study under the guidance of Professor Raymond Calvel, an amazing French baker, describing flour products in the second volume in more detail. Sidonie Korin's illustrations in the second edition were adapted from the work of Paul Child. Together, these two volumes are considered one of the most influential works in the history of American cooking, and Julia Child, in particular, is accorded near-worldwide respect in the field of cooking.

When 30,000 copies of the book sold out for Christmas in November 1961, Julia Child's culinary career actually began. It was a modest success compared to what she expected on television with The French Chef.

In 1962, Julia was invited to speak on What We Read, where they wanted to discuss her book. But Julia brought with her to the studio an electric stove, frying pans, and two dozen eggs. And there, in front of the astonished audience, she demonstrated the preparation of her famous "L'Omelette Roulle". The studio realized that the chance should not be missed, and made the first few shows with Julia Child on how to cook, in front of several thousand Americans.

Julia quickly got used to the camera and, dropping a chicken or a piece of dough from the table, immediately picked it up, telling the viewers: "We are alone in the kitchen."

All Information About: Julia Child - Biography, Date of Birth, Place of Birth, Filmography.
Author: Jane Watson