While Child grew up in a family with a cook, she did not observe or learn cooking from this person, and she never learned until she met her husband-to-be, Paul, who grew up in a family very interested in food. In fact, she was still hoping to become a novelist. Following her graduation from college, Child moved to New York City, where she worked for a time as a copywriter for the advertising department of W. At the time she graduated, she planned to become a novelist, or perhaps a magazine writer. At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a youth.Ĭhild also played sports while attending Smith College in Northampton, Massachusetts, from which she graduated in 1934 with a major in history. In high school, Child was sent to the Katherine Branson School in Ross, California, which was at the time a boarding school. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins.Ĭhild attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. (1880–1962), a Princeton University graduate and prominent land manager. On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. She is recognized for bringing 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. Julia Carolyn Child ( née McWilliams August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality.
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