Julia Child (if alive) would be 100 years old.
It was Child — not single-handedly, but close — who started the public conversation about cooking in America that has shaped our cuisine and culture ever since. Her “Mastering the Art of French Cooking” was published in 1961, just as trends including feminism, food technology and fast food seemed ready to wipe out home cooking. But with her energy, intelligence and nearly deranged enthusiasm, Child turned that tide.
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