“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” – Julia Child
Wine Harlots are raising a glass to Julia Child, the groundbreaking pioneer of American cooking on the 100th anniversary of her birth.
A few years ago, I was paid the highest compliment when I was told that I was “the Julia Child of wine blogging.” (Yes, it’s ok for you to laugh; hell, I still am). When I doubled-over in laughter at the tribute, she continued, “No! I’m serious. Julia Child was funny, and you’re funny too. And irreverent. And you take a daunting subject and make it approachable.” Left unspoken was the parallel of Julia Child’s adorable klutziness. Julia’s birthday is today. Mine is tomorrow. Julia was a spy during World War II. I read spy novels. See? The comparison is uncanny.
Julia brought the love of cooking and entertaining to generations of Americans. She honored the craft of cuisine, but demystified it, and was playful. The fact she wasn’t perfect made her more endearing. Julia brought joy to the table and via television to our homes. Anthony Bourdain says, “Julia Child was the single most important, influential and game-changing figure in the history of American gastronomy. Everything tracks back to her. And though uniquely situated to do so, she never endorsed a thing: not a pot, not a pan, not a chain of restaurants, not a spice blend, apron or boil-in-the-bag dinner. She will be remembered for what she did on this earth, which was to inspire millions to cook, and eat, better.”
Join us in celebrating the legacy of Julia Child with glass of wine, à votre santé, Julia and bon appétit!
photo credit: publicity still from The French Chef ©1963