Julia child biography timeline with paragraphs
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Julia Child
American cooking personality (1912–2004)
Julia Carolyn Child (néeMcWilliams;[2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Early life
[edit]Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress[3] and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins.
Child attended Polytechnic School and Westridge School from 4th grade to 9th grade in Pasadena, California.[3] In high school, Child was sent to the Katherine Branson School in Ross, California, which was at the time a boarding school.[4] Child played tennis, golf, and basketball as a youth.
Child also played sp
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From Julia Descendant to Picture Victory Garden: How Ill at ease Grandparents Varied the Universe of Cookery and Television
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The Founding Papa of How-To Television
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In 1942, Julia McWilliams moved from New York to Washington, D.C., where she was hired as a file clerk at the Office of Strategic Services, the newly formed federal intelligence agency. She had been feeling at loose ends—unmarried at the decrepit old age of thirty, and nursing dashed hopes of becoming a writer. Less than a year later, she found herself stationed in Ceylon (now Sri Lanka), where she met and fell madly in love with Paul Child, a cartographer and aesthete ten years her senior. They were eventually both transferred to Kunming, China, and then returned to America after the war. They got married, in 1946, and landed, after some time, in France, where Paul worked in the U.S. embassy, and Julia was left to find a way to fill her days. She ended up at Le Cordon Bleu, in a morning class taught entirely in French and attended entirely by American soldiers on the G.I. Bill. The rest is the stuff of gastronomic legend: the love affair with French cuisine, and then the meandering and often tumultuous path to publishing “Mastering the Art of French Cooking”—the two-volume compendium, co-authored with Simone Beck and Louisette Berthold, that would make Julia Child the most famous French chef in the world, despite the fact that she was not a bit French, nor even (as she insist