On August 13, 2004, American cooking expert, television personality, and cookbook author Julia Child passed away in Santa Barbara, California. She was known for her promotion of traditional French cuisine and for teaching millions of Americans how to cook, ultimately elevating the nation’s culinary standards. A pivotal moment in her career was the publication of the classic “Mastering the Art of French Cooking” in 1961, co-authored with Simone Beck and Louisette Bertholle. This book has sold over one million copies and is still considered the definitive classical French cookbook in the English language.
Child went on to publish several more cookbooks, including “The French Chef Cookbook,” “From Julia Child’s Kitchen,” and “The Way to Cook.” Her goal was to promote classic cooking methods and ideologies, advocating for beautifully conceived meals over passing food fads and health concerns. Child debuted on television at the age of 51 as “The French Chef,” a groundbreaking series that continued for 206 episodes. Her towering 6-foot 2-inch frame and distinct warbling voice became iconic, and she always ended each show with “Bon appétit.” Child was born in Pasadena, California, in 1912 to a family of wealth and privilege.
After World War II, Child married Paul Child and the couple moved to Paris, where she enrolled in the famous Le Cordon Bleu cooking school and began to take cooking more seriously. They later settled in Cambridge, Massachusetts, where Child was approached by television executives to host a cooking show based on her book. “The French Chef” was a hit for PBS and cable, remaining popular for more than two decades after the last episode. Child’s candid autobiography, “My Life in France,” was published in 2006, co-written with her grandnephew, Alex Prud’homme.
Child’s legacy was further cemented by the hit movie “Julie & Julia” in 2009, which starred Meryl Streep as the beloved chef. She received numerous honors during her lifetime, including a Peabody Award in 1964, an Emmy Award in 1966 for her television work, and a National Book Award in 1980. President George W. Bush awarded her the Presidential Medal of Freedom in 2003 for her contributions to American cooking and television. In 2007, Child was posthumously inducted into the National Women’s Hall of Fame, and select items from her kitchen were displayed at the Smithsonian Institution in Washington, D.C.
Julia Child’s impact on American cooking and culinary culture cannot be overstated. Her passion for traditional French cuisine and her dedication to teaching others how to cook have left a lasting legacy that continues to inspire home cooks and professional chefs alike. With her television programs, cookbooks, and larger-than-life personality, Child revolutionized the way Americans approached food and cooking, emphasizing the importance of a well-conceived meal over passing trends. Child’s influence can still be felt today, and she remains a beloved figure in the world of food and cooking.
