How old was julia child

Surprising Facts About Julia Child

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• Julia Child was born on August 15, 1912, in Pasadena, California.
• Her first book, "Mastering the Art of French Cooking," brought French cuisine into millions of American households.
• She was also the first woman inducted into the Culinary Institute of America's Hall of Fame.
• Visit Insider's homepage for more stories.

Julia Child had multiple nicknames growing up, including "Juke," "Juju," and "Jukies."

Born Julia McWilliams, Child was the oldest of three children. Her parents, John McWilliams Jr. and Julia Carolyn Weston, provided a privileged upbringing for their children.

According to Biography.com, McWilliams was a Princeton alumna and an early investor in California real estate, while Julia's mother was the heiress to a paper company and the daughter of a Massachusetts politician.

Julia Child was over 6 feet tall.

When she attended the elite Katherine Branson School for Girls in San Francisco, she was already 6 feet 2 inches tall — the tallest girl in her class, according to Biography.

In 1942, Child attempted to join the military, but they turned her away for being too tall — the Women's Army Corps required recruits to be no taller than 6 feet tall.

Growing up, Child wanted to be a writer, not a chef.

According to Biography, when Child enrolled at Smith College in Northampton, Massachusetts, she had aspirations of becoming a famous author.

She even submitted multiple manuscripts to The New Yorker and wrote short plays in her spare time. However, none of her early work was published.

Julia Child later worked as a central intelligence assistant during World War II and developed a shark repellant used in war.

After graduating, moving to New York, and being fired from her job in the advertising department of home furnishings company W. & J. Sloane, Child moved to Washington, DC.

Once she arrived, she began volunteering as a research assistant for the Office of Strategic Services (OSS), a newly formed government intelligence agency that would eventually become the Central Intelligence Agency (CIA). According to History.com, in her interview notes, the following was written about her: "Good impression, pleasant, alert, capable, very tall."

During her time at the OSS, Child developed a shark repellant and facilitated the communication of important, top-secret documents between US government officials and their intelligence officers.

While she was famous for French cooking, she also loved Chinese food.

While living and working on wartime assignments in China during World War II, Child fell in love with the local cuisine.

"American food in China was terrible...The Chinese food was wonderful, and we ate out as often as we could," Child once told The Wall Street Journal. "That is when I became interested in food. I just loved Chinese food."

Julia Child fell in love with French food — and her soulmate — late in life.

Julia Child's story goes to show that it's never too late to discover your passion in life. She married her husband, Paul Child, after meeting through the OSS at the age of 34, which was considered unusually late in life in the 1940s.

According to Biography, after Paul was given a job at the American Embassy in Paris, the two moved to France and Julia Child's love for French cuisine grew.

"The whole experience was an opening up of the soul and spirit for me ... I was hooked, and for life, as it turned out," she said.

In 1950, Julia Child attended Le Cordon Bleu cooking school.

After moving to Paris, Child began taking cooking lessons at one of the most prestigious culinary schools in the world, Le Cordon Bleu in Paris.

She trained for six months in the art of French cooking, during which time she took private lessons from chef Max Bugnard. According to Biography, after she graduated, she started her own cooking school along with two other Le Cordon Bleu students, Simone Beck and Louisette Bertholle, called L'Ecole de Trois Gourmandes or "The School of the Three Gourmands."

It took Child nine years to finish her first — and most famous — cookbook, "Mastering the Art of French Cooking."

Child worked alongside Simone Beck and Louisette Bertholle to begin writing the cookbook that would change her life forever and bring French cuisine into American households.

The book was eventually published in 1961 after multiple rewrites, years of testing and retesting recipes, and setbacks. The book quickly became a bestseller.

The first dish Julia Child cooked on screen was an omelet.

To promote her new book, Child appeared on a live TV program and demonstrated how to cook an omelet. Viewers quickly fell in love with the cheery, personable chef with the unique voice, and Child was soon offered her very own show, "The French Chef," on a Boston educational television station.

The program ran for 10 years, after which Child continued to star in multiple other TV shows and publish more cookbooks.

Child famously loved butter — during the filming of her "Baking with Julia" series, she used a total of 753 pounds of butter in her dishes.

Child perhaps loved it so much that when she had a rose named after her, she chose a bright, butter-colored one, according to PBS.

"The only time to eat diet food is while you're waiting for the steak to cook," Child famously said.

In 1993, Julia Child became the first woman inducted into the Culinary Institute of America's Hall of Fame.

Child starred in eight television cooking series and published 11 cookbooks. For 40 years, she was considered America's leading chef and one of the first-ever celebrity chefs.

President George W. Bush presented Julia Child with the Presidential Medal of Freedom in 2003.

The prestigious honor came just two years after Child was awarded France's highest honor, the Legion of Honor.

Child's last meal before she passed away was homemade French onion soup.

Just two days before her 92nd birthday in 2004, Julia Child died of kidney failure at her assisted-living home in Montecito, California.

She kept a relatively active lifestyle up until a month before her death, frequenting farmers' markets and eating at restaurants multiple times per week, according to the LA Times.

"In this line of work ... you keep right on till you're through ... Retired people are boring," she once said.

However, when Child began experiencing health issues, she was forced to slow down. According to the LA Times, her last meal was a bowl of homemade French onion soup prepared by her longtime assistant, Stephanie Hersh.

"She was the grand dame of cooking," cookbook author Marion Cunningham told The Times. "She brought more people to the kitchen that had never thought of going into the kitchen. She has never been matched on television. She was humorous. She could just arrest your attention. Whatever that magic is, she had it, and it is so rare."

However, you can still visit her kitchen at the Smithsonian National Museum of American History.

The kitchen from her Cambridge, Massachusetts, home was deconstructed and moved to the museum in 2001, three years before Child's death. Visitors to the museum can take photos of the cheerful kitchen, which the chef called the "beating heart and social center of her household."

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Celebrated chef Julia Child dies at age 91

Julia Child, whose warbling, encouraging voice and able hands brought the intricacies of French cuisine to American home cooks through her television series and books, has died. She was 91.

“America has lost a true national treasure,” Nicholas Latimer, director of publicity for the famed chef’s publisher, Alfred A. Knopf, said in a statement Friday. “She will be missed terribly.”

Child died at 2:50 a.m. Friday at her home in an assisted living center in Montecito, a coastal town about 90 miles northwest of Los Angeles, said her niece, Philadelphia Cousins. A statement released earlier by Latimer said Child died Thursday.

“She passed away in her sleep,” Cousins said. “She was with family and friends and her kitten, Minou. She had cookbooks and many paintings by her husband Paul around the house.”

Child, who died two days before her 92nd birthday, had been suffering from kidney failure, Cousins said.

A memorial service for family members was planned, but Child asked that no funeral be held, Cousins said.

The gift of sharing good foodA 6-foot-2 American folk hero, “The French Chef” was known to her public as Julia, and preached a delight not only in good food but in sharing it, ending her landmark public television lessons at a set table and with the wish, “Bon appetit. ”

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal,” she said in the introduction to her seventh book, “The Way to Cook.” “In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.”

Chipper and unpretentious, she beckoned everyone to give good food a try.

She wasn’t always tidy in the kitchen, and just like the rest of us, she sometimes dropped things or had trouble getting a cake out of its mold.

In an A-line skirt and blouse, and an apron with a dish towel tucked into the waist, Julia Child grew familiar enough to be parodied by Dan Aykroyd on NBC’s “Saturday Night Live” and the subject of Jean Stapleton’s musical revue, “Bon Appetit.” She was on the cover of Time magazine in 1966.

Active and a frequent traveler in her 80s, Child credited good genes and a habit begun in her 40s of eating everything in moderation.

Susy Davidson, a consultant who worked with Child on “Good Morning America,” called Child’s friendship a great gift.

“She’s helped me redefine age, No. 1,” Davidson once said. “She is the standard by which I judge all professionals. She’s always eager to learn something, to try something new. She just has this generosity of spirit.”

Offering 'the right instruction'She was foremost a teacher and never lost sight of the goal set out in volume one of “Mastering the Art of French Cooking”: “Anyone can cook in the French manner anywhere, with the right instruction. Our hope is that this book will be helpful in giving that instruction.”

Like her friend James Beard, Child was influenced but not battered by the popularity of fast food, low-fat food, health food.

She aimed “The Way to Cook” at a new generation and while it offered plenty of recipes using butter and cream, it left room for experimentation and variation in its blend of classic French and free-style American techniques. It was a hit, with nearly 400,000 copies in print just four months after publication.

She worried, however, that the health craze was overdone.

“What’s dangerous and discouraging about this era is that people really are afraid of their food,” she told The Associated Press in 1989. “Sitting down to dinner is a trap, not something to enjoy. People should take their food more seriously. Learn what you can eat and enjoy it thoroughly.”

Child did not take a cooking lesson until she was in her 30s. And she was in her 50s when her first television series began in 1963.

Born in Pasadena, Calif., Child once said she was raised on so-so cooking by hired cooks.

She graduated from Smith College in 1934 with a history degree and aspirations to be a novelist or a writer for the New Yorker magazine. Instead, she ended up in the publicity department of a New York City furniture and rug chain.

Served her country in World War II
When World War II began, she joined the Office of Strategic Services, the forerunner of the CIA. She was sent off to do clerical chores in Ceylon (now Sri Lanka), where she met Paul Child, a career diplomat who later became a photographer and painter, on the porch of a tea planter’s bungalow in 1943.

They married in 1946 and two years later were sent to Paris.

Child enrolled in the famed Cordon Bleu cooking school, motivated at least in part by a desire to cook for her epicure husband. She was considered a bit odd by her friends, who all had hired help in the kitchen.

“I’d been looking for my life’s work all along,” she told the AP. “And when I got into cooking I found it. I was inspired by the tremendous seriousness with which they took it.”

In France, she also met Simone Beck and Louisette Bertholle, with whom she collaborated on “Mastering the Art of French Cooking,” which was nine years in the making and became mandatory for anyone who took cooking seriously.

It was published in 1961 and was followed by “The French Chef Cookbook”; “Mastering the Art of French Cooking, Vol. II,” with Beck; “From Julia Child’s Kitchen”; “Julia Child & Company”; “Julia Child & More Company”; and “The Way to Cook,” in October 1989.

'The French Chef' debutsShe was 51 when she made her television debut as “The French Chef.” The series began in 1963 and continued for 206 episodes. Child won a Peabody award in 1965 and an Emmy in 1966, and went on to star in several more series for Boston’s WGBH-TV.

Russell Morash, Child’s director from the beginning, recalled her as “spontaneous from the outset, a natural television talent — very relaxed but very professional.”

“I happened to be the right woman at the right time,” she said, noting that John F. Kennedy had a French chef at the White House and more Americans were traveling abroad.

Since the 1980s, she devoted attention to promoting the serious study of food and cooking. She co-founded the American Institute of Wine and Food in San Francisco in 1981 and co-founded the James Beard Foundation in New York City in 1986.

More recently, she teamed with fellow television chef Jacques Pepin for the 1994 PBS special, “Julia Child & Jacques Pepin: Cooking in Concert” and a 1996 sequel, “More Cooking in Concert.”

Paul Child died in 1994, and in late 2001, Julia Child, a longtime resident of Cambridge, Mass., moved to Santa Barbara. The couple had no children.

Julia Child The woman who taught America how to cook

The woman who taught America how to cook She wanted to be just a good wife, but she became a TV star. She decided to learn how to cook, and changed the way of life for several generations of Americans. She just loved to feed her husband, and eventually received the Order of the Legion of Honor, three Amy awards and several doctorates. Julia Child is the woman who taught America how to cook.

She just wanted to be a good wife, but she became a TV star. She decided to learn how to cook, and changed the way of life for several generations of Americans. She just loved to feed her husband, and eventually received the Order of the Legion of Honor, three Amy awards and several doctorates. Julia Child is the woman who taught America how to cook.

At 189 cm tall and with a size 43 shoe, this outstanding lady in all respects held the title of "Culinary Queen of America" ​​for almost 40 years. She was far from the first TV show host, but it was she who managed to make this format lively, light and laid-back.

The granddaughter of a lieutenant governor of Massachusetts and the wife of a high-ranking diplomat, Julia was so devoid of arrogance and snobbery that the audience instantly believed her, and immediately fell in love with her. Looking at her, any housewife thought "if this middle-aged and not at all glamorous aunt can make a lobster soufflé with the same ease as a simple scrambled egg, then I can do more than just open and heat canned soup."

She was sincere and natural, even in the status of a TV star. One day, while preparing consomme for her cooking show, Julia took a bag of herbs out of her soup and thoughtfully said, "Looks like a dead mouse."

Where can I find a good husband?

Ironically, for the first three decades of her life, Julia Mac Williams didn't even know why a kitchen was needed in a house. She was born in 1912 into a very wealthy family, where the staff always had cooks, and the lady had more interesting things to do than stand at the stove.

After graduating from high school, Julia had a rather vague idea of ​​what she wanted to be - "maybe a writer, or maybe a professional basketball star." Apparently, that's why she went to college to study history. Then she worked a little in advertising, did not succeed and quickly returned to her parents' house. So it would have been destined for her to remain a rich and unknown loafer, but the Second World War began. With her usual scope, Julia thought about the career of a military intelligence officer, at worst - a secret agent. And she almost succeeded: she began to work in the Intelligence Directorate, though as a clerk in the archives, but in Ceylon. Here she met Paul Child, who was 10 years older than her (and half a head shorter).

Julia met her husband, Paul Child, at the Intelligence Directorate in Ceylon

Prior to her marriage, Julia Mac Williams had no idea why the house needed a kitchen

Julia's recipes are still relevant, although some ingredients are not easy to get

In 2009 the film "Julia and Julia. Cooking happiness according to the recipe" with Meryl Streep in the title role was released

One of Julia's first attempts to cook dinner led to a real disaster: she almost burned down the kitchen and blew up the duck.

It turned out that over a cup of tea Julia found not only a husband, but also a destiny. Paul was a diplomat by profession, an artist, photographer, poet and musician by vocation, and a gourmet and epicurean by nature. He spoke good French, appreciated fine European cuisine, and was an adherent of traditional family values, in which the housewife-wife should cook her husband's dinner herself. All this determined the future of Julia, who, before meeting this charming man, knew how to cook only a sandwich, and then because it was enough just to put meat on bread.

After the war they got married, never to part again. Paul was soon transferred to Paris. To say that Julia was delighted with French cuisine is to say nothing. She was shocked and bewitched. And with her characteristic determination, she decided to learn how to cook the same way. The habit of quality education led her to the best and most prestigious educational institution - the legendary Le Cordon Blu Academy, where Julia became the only woman on the course. In those days, culinary art was exclusively a male prerogative.

After graduating from Le Cordon Blu, Julia once and for all determined for herself the rules that she taught others - eggs must be broken with a fork (not a knife), tomatoes must be peeled before cooking, and chicken should be fried only in an upright position (standing): and no other way!

Meet the Delicious Food

Traveling with her diplomat husband, followed by assignments to Germany and Norway after France, Julia worked tirelessly on an unusual project. She set herself a grandiose goal - to acquaint her compatriots who were completely backward in gastronomic terms with the best cuisine in the world and to create a complete encyclopedia of French culinary art in English. Average Americans then knew about the European cuisine about as much as the Soviet people about the Japanese - that is, absolutely nothing.

For almost 10 years Julia wrote (at first with two French colleagues) only the first volume. But the publishers were horrified to reject the 800-page monumental work titled Mastering the Art of French Cuisine, believing that no American would be able to read even halfway through it. However, the book, the size of an average coffee table, was nevertheless published and even began to be in demand. At that time, French cuisine was very popular in America, President Kennedy was a famous admirer of it and even invited a Frenchman to the position of chef of the White House.

As part of a promotional campaign for the book, Julia was once invited to a TV show for readers. With her usual directness, she dragged a stove, a frying pan and a couple of dozen eggs into the studio. And instead of boring conversations, she took up cooking an omelette roll, demonstrating to the public that an unusually spectacular dish can be prepared in just a couple of minutes.

The hackneyed phrase "in the morning she woke up famous" perfectly describes the consequences. Of course, enterprising TV producers did not miss their chance and offered her to host her own cooking show about French cuisine. So at 1963 Julia Child began her brilliant television career. She is 51 years old.

Julia's love of cooking began with a desire to feed her husband deliciously

For her first book, Julia received her first fee of $1,500

Julia began her brilliant television career in 1963. She was 51 years old.

Julia wrote her first book for almost 10 years

While studying at Le Cordon Blu, Julia understood exactly how to teach cooking - sorting out mistakes and showing by example0003

In total, 6 million copies of Julia Child's books were sold worldwide

The role of food in history

Surprisingly, the weekly show for housewives made a real revolution in the public mind. The appearance on the screens of the most ordinary woman - with a far from television appearance, but energetic, lively and cheerful, who simply and clearly explained how to create amazing things in every kitchen, became a sensation - Julia was never ashamed of her mistakes or unfortunate mistakes, than incredibly captivated the audience.

Thanks to Mrs. Child, the daily diet of Americans began to change significantly. If earlier the main task of the mother of the family was to feed the family quickly and satisfyingly, now everyone also thought about making it tasty, beautiful and interesting. Reheated ready-made food began to be considered mauvais ton. Housewives swept off the shelves not only asparagus, broccoli and herbs, but also whisks, kneading blades, non-stick pans and other vital things. From a utility room, the kitchen has become the pride of the middle class.

Thanks to Julia Child, the daily diet of Americans began to noticeably change

She was never shy about her mistakes

Julia had a great sense of humor and never lost heart

"We're alone in the kitchen," she said, picking up and putting the pancake back into the pan who fell on the floor

Julia once burned a chicken on the set. But this didn’t bother her at all. “If this happens, just throw it in the trash and prepare a new one: no one sees you!”. The people adored her!

Julia's main advantage was spontaneity - she was not a strict teacher, but a cheerful friend. Chatting animatedly, in front of the audience, she fought with a cake that did not want to separate from the mold, and with a soufflé that did not want to rise. Julia calmly uttered her famous phrase "We're alone in the kitchen" in front of several million viewers when she put back a pancake that had fallen on the floor into the pan. In other words, she was the first teleperson who began to communicate with the audience, and not with the camera. And she very quickly gained a lot of followers among the hosts of other programs, even news ones.

She has become one of those who have shaped the modern bright and laid-back television style. And the reason for this was quite trivial - the modest budget of the television company. There was no opportunity to reshoot unsuccessful episodes, and Julia, with her usual vivacity and humor, turned all her mistakes into virtues, which impressed the audience unusually.

By the way, Julia's show had another important economic "side effect". When the dish was ready, she took a glass of red wine in her hand. The Americans followed her example and began to dine with wine - and sales of the noble drink began to grow at an unprecedented pace.

Alas, once Paul confessed that in the glass there were always cubes for meat sauce dissolved in hot water. The reason is the same: the TV company had no money, and real wine appeared in the frame only once - when Julia was cooking Boeuf Bourguignon, the same Burgundy meat, the recipe of which in her book was given as many as 10 pages.

Julia has strictly adhered to a strict principle all her life: the quality of food and wine should be the best, but their quantity should be very moderate. Maybe that's why she lived to almost 92 years with rare mental clarity and vigor

Recipes for happiness

What can replace wine, Paul himself invented. After retiring, he gladly helped his wife, who was rapidly becoming more and more popular. Julia never forgot to emphasize that she and Paul are on the same team, and always used the pronoun "we" when talking about her career. And he, without a shadow of envy for her success, helped her in everything - from cleaning vegetables to cleaning the kitchen. Julia has always called him her inspiration.

One of the books she dedicated “to the man who was always there – the porter, the dishwasher, the photographer, the editor, the illustrator, the manager, the one who cuts mushrooms, cuts onions, tries everything and supplies ideas – to my husband.” The couple lived in love and harmony for almost 50 years and, according to others, were an absolutely perfect couple. They loved each other and food - why not a recipe for family happiness!

By the way, the fears of the editors that the wine would damage the image of "America's culinary grandmother", as the audience would consider her a drunkard, did not come true. But on the other hand, Julia had to wage a real war with those fighters for a healthy lifestyle, whom she always called food terrorists. They tried to prove that her dishes were harmful - too fatty and high-calorie. To which Mrs. Child always answered directly: in France, she did not see a single fat lover of cream sauces, but if you look at American fast food eaters ... Julia herself strictly adhered to a strict principle all her life: the quality of food and wine should be the best, but theirs quantity is very moderate. Maybe that's why she lived to almost 92 years, retaining a rare clarity of mind and vigor. Even at a very advanced age, she lectured, wrote articles and corresponded actively with numerous admirers of her talent, and finished her last book when she was 87.

Once Julia Child was asked what she would order for lunch if knew that he was the last in her life. “Crabs, oysters, duck, asparagus, chocolate dessert,” she listed without hesitation. “And wine with every meal. ”

Eight fascinating facts about Julia Child:

• In 1951, Julia Child, together with Simone Back and Louisette Bertol, opened the "School of the Three Gourmets" in Paris, which quickly became popular.
• The work of her life, the book "Mastering the Art of French Cuisine" Julia brought to the editorial office on 800 pages! The recipes in it were very long, one boeuf bourguignon took at least ten.
• The TV show in which Julia showed the skill of cooking simple dishes was called "French Chef" - her three pilot episodes "blew up" the mail of the local television station WGBH in Boston.
• She used almost 350 kg of butter during the filming of the show "Baking with Julia" and has always claimed that it is one of her favorite ingredients.
• During her forty-year career, Julia Child has released 12 TV shows and 15 books, most of which have become bestsellers and are still reprinted.
• Julia has always strived for perfection. If you follow her recipe for hard boiled eggs (4 pages with 6 illustrations), they come out perfect: no dark rim around the yolk.
• Julia is the first woman to be officially inducted into the Hall of Fame at the Culinary Institute of America.
• Early in her military service, Julia was involved in the development of a repellant to keep sharks away from deep sea mines.

Julia Child - French chef - glossymag.ru

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10/15/2021

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Contents

Julia Carolyn Child née McWilliams
Date of Birth : August 15, 1912 - August 13, 2004

USA: Pasina,

USA

Occupations : American French chef, co-author of Mastering the Art of French Cooking, television host.
Marital status : married

News with Julia Child

Julia Child's biography

Julia Child's age, height, weight and other parameters

Julia Child: how many years are there in a year?

Brilliant cook, famous author of books about French cuisine and TV presenter Julia Child would have turned . She was born in Pasadena, USA on August 15, 1912. Zodiac sign: Leo. Height: 188 cm. Weight: 74 kg.

She was born in Pasadena, USA, on August 15, 1912, the eldest of three children in a wealthy family of a paper company heiress and lieutenant governor of Massachusetts. The girl studied at the elite school for girls Katherine Branson in San Francisco. She grew up as an athletic child, played tennis and golf, had a great sense of humor and was tall. Dreaming of becoming a writer, she entered Smith College in Northampton. All the plays she wrote at that time were not evaluated by the publishing house and were not published. After moving to New York, she briefly worked in the advertising department of W&J Sloane, a home improvement company.

In 1941, when World War II broke out, Julia went to Washington and volunteered for the army, enlisting as a research officer in the Office of Strategic Services, an intelligence unit, and in the years war carried out communication between the government and intelligence officers. Julia went on business trips to China, Sri Lanka, where she met her future husband, a diplomat.

Career, cooking and creativity

In 1948 she followed her husband to his new job in Paris. Fascinated by French cuisine and determined to learn how to cook, she enrolled at the famous Cordon Bleu culinary school and spent six months learning how to cook the national dishes of France under the guidance of chef Max Benard.

Julia then opened her culinary school, L'Ecole de Trois Gourmandes, with fellow students Simone Back and Louisette Bertol. The desire to introduce compatriots to culinary masterpieces gave her the idea to write a book of adapted recipes for American women.

The task was not easy, but it was possible. In 1961, Mastering the Art of French Cooking was published, a cookbook that stayed on the bestseller list for five years and was later reprinted many times.

To promote the book, Child advertised it on a television station in Boston, where she lived at the time. The audience fell in love with the author of the book, and the producers noted her talent, spontaneity and sense of humor. Soon Julia accepted the offer to lead her culinary program. At 19In 1962, French Chef TV premiered and she became a local celebrity. When the program was shown to the whole country, fame came to Childe.

In 1964, the culinary legend was awarded the prestigious George Foster Peabody Award, and two years later, the Emmy Award. For about twenty years, she was a regular on ABC's hit morning show Good Morning America. Child became the author and host of several shows: "Julia Child and Company", "D. Child and Bigger Co., Dinner with Julia, and a book review show.

The show's loose manner often drew criticism from opponents, but it was her dissimilarity to other hosts and the sense of trust she created with the audience that became her hallmark. Her food sometimes burned, casseroles did not separate from baking dishes, objects fell on the floor, but she skillfully turned all this into a joke and continued to cook and teach Americans to eat little, but tasty.

To those who commented that her meals were high in calories, she replied that there were fewer fat people among French lovers of fatty sauces than among American fast food fans.

In 1993, Julia became the first woman inducted into the Culinary Institute Hall of Fame. In 2000, after forty years of educational work, she was awarded France's highest award, the Legion of Honor. In 2003, she received the Presidential Medal of Freedom from President George W. Bush.

Personal life

In 1946, Julia married Paul Child, a diplomat whom she met in Sri Lanka. Throughout the years, her husband supported her in her culinary career, even helping to clean the vegetables in the kitchen. Thanks to such a reliable rear, perhaps everything turned out the way it did.

How Julia Child died

She worked until her last day of life and died 13 August 2004 from kidney failure.

Her nephew published Julia's autobiography My Life in France after her death, which became a bestseller.

In 2009 director Nora Ephron's wonderful film about Child, Julie & Julia: Cooking Happiness with a Recipe, starring the legendary Meryl Streep and Amy Adams, premiered.

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