Julia Child: Culinary Revolutionary

Chapters

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01 hr 24 min 24 sec

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01.

Introductions

06 min 10 sec

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02.

Julia Child's First Book

03 min 52 sec

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03.

Writing Process

02 min 57 sec

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04.

Child Lifted Food Repression

02 min 09 sec

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05.

Extensive Correspondence

04 min 59 sec

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06.

Fascination with France

03 min 47 sec

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07.

Shortcuts to French Cooking

03 min 51 sec

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08.

American Frenchness

06 min 59 sec

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09.

Hearing The Voice at the Market

03 min 51 sec

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10.

Finding the Fun

02 min 58 sec

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11.

Lasting Legacy

05 min 20 sec

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12.

Driving with Julia

02 min 22 sec

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13.

Deep Convictions

06 min 44 sec

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14.

Q1: Julia Child's Legacy

05 min 02 sec

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15.

Q2: Inflation of Food Prices

04 min 20 sec

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16.

Q3: Meryl Streep Playing Julia

00 min 57 sec

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17.

Q4: Why Julia's Book Had Success

09 min 25 sec

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18.

Q5: Julia's Chances Today

01 min 34 sec

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19.

Q6: Julia Child of Indian Cuisine

06 min 46 sec

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Watch Full Program

01 hr 24 min 24 sec

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• Joan Reardon on the Julia Child Food Revolution

  04 min 07 sec

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  Joan Reardon contrasts a 1950s Vogue recipe for a French supper -- which called for canned oysters, Jell-o concentrate, and frozen strawberries -- to Julia Child's fresh take on authentic French cuisine.
  
  Reardon states that Child revolutionized the world of American cooking by incorporating fresh ingredients and complex technique, which produces as delicious a dish today as it did fifty years ago.

• Julia Child Battles PETA, Animal Rights

  02 min 56 sec

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  Food columnist and chef Molly O'Neill remembers Julia Child's feisty response to animal rights groups such as PETA condemning veal production.
  
  O'Neill recalls that Child was unique in that she would not "bow to the fundamentalism" of these groups.

• Julia Child Tangles with Jesse Helms

  02 min 06 sec

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  Laura Shapiro describes the "raging letters" from Julia Child to the late Senator Jesse Helms.
  
  During Helms' fight against an exhibit of controversial Robert Mapplethorpe photography, Child wrote that the photographs' popularity soared thanks to Helms' publicity.

• Julia Child's Legacy: Ending 'Puritan' View of Food

  02 min 12 sec

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  Judith Jones, author, editor, and an early champion of Julia Child's "Mastering the Art of French Cooking", reflects on what it was that endeared Child to the American public.  She discusses Child's first television appearance, and argues that her personality and attitude towards food "lifted that puritan repression" that had surrounded cooking.
  

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• Audio (mp3)
  41 MB 10 min
• Video (mp4)
  297 MB 1.2 hr

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