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World Events:

  • WW2: After the attack on Pearl Harbor, she went to Washington and joined the war effort by working for the Office of Strategic Services (OSS). During her service, she met her future husband Paul who worked for the State Department. After they were married, Paul got transfered to France.

Who Eats the Food?

  • People, mostly the American public, who have watched her on TV or read her cookbook and realize cooking does not have to be overly complicated or intimidating.

Where is it served?

  • Technology: having a television in the household became increasingly popular. Her first TV appearance was on a show called "I've Been Reading". She had a guest segment where she made an omelette. The appearance received so much fanmail that led into production of 'The French Chef'.
  • Julia Child has never opened a restaurant, however, she has influenced many French cooks/chefs that serve French fare on their establishments.

How is it served?

  • Julia liked people to share the dining experience and enjoy eating a meal together without rushing through the process.
  • During the 1970s, the younger generation of chefs was pushing aside traditional ways of cooking and experimenting more. Julia encouraged this new generation but always kept her love for the classical style.

Life Story:

Fun Facts!

Citations:

~French Cuisine Career~

  • Worked with Max Bugnard who directly learned from Auguste Escoffier himself.

~Growing up!~

  • 6 foot two inches tall!
  • Childless

–Mellowes, Marilyn. "Julia! America's Favorite Chef About Julia Child." American Masters. PBS, 15 June 2005. Web. 15 July 2016.

–Child, Julia. The French Cookbook. New York: Alfred A Knopf, 1978. Print.

–Child, Julia. From Julia Child's Kitchen. New York: Alfred A Knopf, 1982. Print.

  • Julia Carolyn Mc Williams was born on August 15, 1912 in Pasadena, California–the eldest of three sibliings
  • Created a culinary school–L'Ecole de Trois Gormandes with Simone Beck & Louisette Bertholle.
  • Raised in an upper middle class family.

Philosophy:

"Never apologize" -Julia Child

  • Continued her mother's legacy at Smith College graduating with a History major.
  • Together, they created "Mastering the Art of French Cooking" in 1961.
  • Presidential Medal of Freedon, 2003
  • During WW2, moved to D.C. as a Research Assistant and traveled the world where she met Paul Child.
  • Started own cooking TV show on "The French Chef"– aired for 200 episodes and changed how Americans perceived food.

-Reardon, Joan. M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony, 1994. Print.

-100 Years of Julia Child." Julia's Life: Timeline. N.p., n.d. Web.17 July 2016.

-Bio.com. A&E Networks Television, n.d. Web. 17 July 2016

  • At the end of the War, the couple returned to the U.S. and got married.
  • Breast Cancer Survivor!
  • Starred in numerous cooking shows, created a Masters program for Gastronomy in Boston Uni., first woman hall of fame at the CIA.

“It's not really so hard to eat both right and well. I think if you do the moderation and variety, you just can't go wrong… As I always said, we were given an appetite so that we would nourish ourselves, and a mind so we would know how to do it. The fanatics who say, 'Oh, I don't eat any fat at all', I think they're going to be ruined in about two or three years, when their fingernails split, and their hair dries out, and their face gets pale and flaky. Everyone needs a little bit!”

  • Afterwards, Paul was reassigned to Paris and took along Julia with him.
  • Passed away due to kidney failure two days before her 92nd birthday on August 13, 2004; about the same age her Husband died.
  • There, Julia attended 'Le Cordon Bleu' from 1950-1951
  • Won 3 Emmy Awards

–Prud'homme, Alex. "Mastering the Art of Julia Child." The New York Times. The New York Times, 19 Aug. 2004. Web. 18 July 2016.

  • Played for her College Basketball team!

–"Good Food from Fresh Ingredients – the Julia Child Philosophy." Good Food from Fresh Ingredients – the Julia Child Philosophy. Hotel School, 6 Feb. 2014. Web. 18 July 2016.

Key points:

  • Use what's available
  • Make things from scratch
  • Seasonal ingredients
  • Moderation in everything

Recipe/Style of Cuisine:

Bon appétit!

~Boeuf a la Bourguignon~

(Beef stew in Red wine)

  • One of the best known recipe's from Julia's arsenal
  • Peasant dish that uses cheap ingredients, embodies her philosophy of food
  • Utilizes classic French cooking techniques
  • Wine, wine, and more wine!

Fin.

Contributions to the industry:

  • With her cookbook, 'Mastering the Art of French Cooking', Julia was able to adapt complicated French cooking to Americans.
  • Became a French cooking guide for the culinary community to this day.
  • Inspired and personally mentored many great of Chefs today like Emeril Lagasse & Alice Waters.
  • Through her television show, Julia was able to introduce Americans to simple fresh cooking

~ Julia Child ~

Alyssa, Emily, Hugo, Luigi

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