In the webinar I am currently teaching “An American culinary journey: From succotash to urban chickens,” we are spending an entire section on Julia Child.
In many ways Julia’s own journey (and I feel like I can be on a first name basis here, since her genius lay in her ability to be accessible and engaging) epitomizes the transition of American cuisine – from one that was recovering from war rations and Jell-O molds into the discovery of cuisine, food as an element able to delight the senses, engage the mind, and empower a cook to exude creativity.
Her own awakening, as it is widely known, came in Rouen, France with sole meunière.
Kitchen Report 