Julia Child: Master Chef and TV Star

Julia Child: Master Chef and TV Star

O Julia, Julia, Cook and nifty wench,

Whose unsurpassed quenelles and hot soufflés,

Whose English, Norse and German, and whose French,

Are all beyond my piteous powers to praise-

Whose sweetly-rounded bottom and whose legs,

Whose gracious face, whose nature temperate,

Are only equaled by her scrambled eggs:

Accept from me, your ever-loving mate,

This acclamation shaped in fourteen lines

Whose inner truth belies its outer sight;

For never were there foods, nor were there wines,

Whose flavor equals yours for sheer delight.

O luscious dish! O gustatory pleasure!

You satisfy my taste-buds beyond measure.

- Paul Child

Julia Child is a creative genius who changed the culinary world with her energetic personality and fine cooking skills. She is a fine example of the gusto-olfactory intelligence with special accents of visual spatial and interpersonal intelligence’s. There were many chefs that could fall in this intelligence category, including Escoffier, Beard, and Farmer . I chose Julia because she is a woman who broke new ground in the world of cooking. She empowered America by encouraging them to cook and enjoy food. The gusto olfactory intelligence is really a matter of taste and smell. A gusto olfactory intelligent person is able to create a specific taste, to create their own additions to recipes, and to bring something new to the sense called taste.

Childhood and Heritage

Julia Carolyn McWilliams was born in Pasadena, California, on August 15, 1921 to her proud parents John and Caro McWilliams. Caro, as she was called, was an energetic woman who wanted to see the world before settling down. When she finally married John McWilliams she maintained her independent free s...

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...and mind. As Gardner expected it took a great deal of time and steady work at her discipline to master it. Julia Child cast off in new directions never explored before. She fought the battle of being a woman in a male dominated field and world, along her way. She found the tools and status quo of her field unsatisfactory and began work on a new way of thinking about food. Julia, however, did not follow Gardner’s concept of Faustian bargain, but rather had good interpersonal relationships. Julia’s creative genius allowed her to succeed in a critical world.

Bibliography

Child, Julia. The Way To Cook. Knopf Inc. Canada, 1989.

Cooper, Ann. A woman’s Place is in the Kitchen. Reinhold, 1998.

Fitch, Noel Riley. Appetite For Life. Doubleday, NY. 1997.

Internet sources:

www.sallys-place.com

www.foodwine.com

www.iacp-online.org

www.unknown.nu/Julia/