You can trace the food revolution in the U.S. back to a few sources—none perhaps more influential (not to mention, fun!) than Julia Child, a self-taught cook who ostensibly introduced Americans to French cuisine. Starting in the '60s, light years before arugula, kale, quinoa, Whole Foods, and our current farm-to-table culinary landscape, Child taught us about esoteric ingredients—endives! asparagus!—and a European approach to an epicurean life. Cosmo caught up with this American Master in May, 1990, while she was promoting what she called her final book. Okay, so she was a little off: There were still ten more to come. But still, at 77, Child was in a position to look back on her life of cooking and see how it informed the way we think and feel about food. Those observations resonate to this day.
You can trace the food revolution in the U.S. back to a few sources—none perhaps more influential (not to mention, fun!) than Julia Child, a self-taught cook who ostensibly introduced Americans to French cuisine. Starting in the '60s, light years before arugula, kale, quinoa, Whole Foods, and our current farm-to-table culinary landscape, Child taught us about esoteric ingredients—endives! asparagus!—and a European approach to an epicurean life. Cosmo caught up with this American Master in May, 1990, while she was promoting what she called her final book. Okay, so she was a little off: There were still ten more to come. But still, at 77, Child was in a position to look back on her life of cooking and see how it informed the way we think and feel about food. Those observations resonate to this day. |
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