{"id":13609,"date":"2017-11-10T12:10:19","date_gmt":"2017-11-10T17:10:19","guid":{"rendered":"https:\/\/alexprudhomme.com\/?p=13609"},"modified":"2017-11-10T12:10:19","modified_gmt":"2017-11-10T17:10:19","slug":"essay-julias-influence-todays-food-tv","status":"publish","type":"post","link":"https:\/\/alexprudhomme.com\/2017\/11\/10\/essay-julias-influence-todays-food-tv\/","title":{"rendered":"My essay: Julia&#8217;s Influence of Today&#8217;s Food TV"},"content":{"rendered":"<div class=\"row\"><\/div>\n<section>\n<div class=\"row\">\n<div class=\"large-12 medium-12 columns\">\n<div class=\"large-11 medium-11 columns\">\n<div class=\"article-body large-8 medium-8 post-content\">\n<p class=\"relative\">Here is an excerpt of my essay for Penguin Random House&#8217;s &#8220;Signature&#8221; series &#8212; and if you are hungry, follow the link below for Julia&#8217;s recipe for <em>Coq au Vin<\/em> &#8230;<\/p>\n<div class=\"row\">\n<header class=\"large-12 medium-12 columns\">\n<div class=\"large-11 medium-11 columns\">\n<div class=\"htitle\">\n<h1>Julia Child\u2019s Second Act: The Legendary Chef\u2019s Influence on Food TV<\/h1>\n<h4 class=\"byline\"><em>By <\/em><span class=\" ttransform\"><a title=\"Posts by Alex Prud'homme\" href=\"https:\/\/www.signature-reads.com\/author\/alex-prudhomme\/\" rel=\"author\">ALEX PRUD&#8217;HOMME<\/a><\/span><\/h4>\n<h5><time datetime=\"2017-10-31T11:20:03-04:00\">October 31, 2017<\/time><\/h5>\n<\/div>\n<\/div>\n<\/header>\n<\/div>\n<section>\n<div class=\"row\">\n<div class=\"large-12 columns\">\n<div class=\"large-1 columns\"><\/div>\n<div class=\"large-11 medium-11 columns\">\n<div id=\"hero-img\" class=\"vmedia\"><img decoding=\"async\" src=\"https:\/\/assets.signature-reads.com\/wp-content\/uploads\/2017\/10\/julias-second-act-cover-detail.png\" \/><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"large-12 medium-12 columns\">\n<div class=\"large-1 columns\">\n<div id=\"share\" class=\"share\">\n<h5>SHARE<\/h5>\n<\/div>\n<\/div>\n<div class=\"large-11 medium-11 columns\">\u00a0Julia Child appeared in our living rooms, seemingly out of nowhere, in 1963, and transformed the way America thought about food. Though she had not trained for television, she proved a natural performer from the start. And, guided by instinct, \u201cJooolia\u201d (as nearly everyone called her) unwittingly created a template for today\u2019s 24-7 televised Culinary Circus.<\/div>\n<\/div>\n<\/div>\n<\/section>\n<div id=\"bookmod\" class=\"reveal\">\u00a0Americans have been cooking on the tube since the dawn of the TV Age: in 1946, James Beard hosted \u2018I Love to Eat\u2019 on NBC; in the 1950s, there were dozens of local programs, such as Mary Wilson\u2019s \u2018Pots, Pans, and Personalities,\u2019 Marjorie Hume\u2019s \u2018What\u2019s Cookin\u2019,\u2019 the opera-singing chef Pino Bontempi, and the comic Ernie Kovacks\u2019s \u2018Deadline for Dinner\u2019 \u2014 which he pronounced \u201cDead LION for Dinner.\u201d<\/div>\n<p>The Childs were oblivious to this. In the 1950s they were diplomats in Europe, and didn\u2019t own a TV set. But upon their retirement in 1961, they settled into a gray clapboard house behind Harvard Yard, and Knopf published <em>Mastering the Art of French Cooking<\/em>.<br \/>\nIn 1962, Julia appeared on \u2018I\u2019ve Been Reading,\u2019 on WGBH, Boston\u2019s new PBS station. In typical fashion, she cooked an omelet \u2013 and was so intent on her demonstration that she forgot to mention her book. Luckily, all twenty-seven people who tuned-in wrote to say: \u201cWe want more of that tall lady cooking!\u201d<br \/>\nEncouraged, Julia shot three pilot (test) shows. After the <em>Coq au Vin<\/em>, or chicken stew, episode, a viewer named Irene McHogue wrote:<\/p>\n<blockquote><p>Not only did I get a wonderfully refreshing new approach to the preparation and cooking of said poultry, but really and truly one of the most surprisingly entertaining half hours I have ever spent before the TV in many a moon. I love the way she projected over the camera directly to me, the watcher. Loved watching her catch the frying pan as it almost went off the counter \u2026 And her to-do about the brandy-firing was without parallel for that rare tongue-in-cheek sort of humor the viewer longs for in this day of the over-rehearsed ad-lib.<\/p><\/blockquote>\n<p>In February 1963, WGBH debuted \u2018The French Chef,\u2019 shot on a borrowed set with found theme music. Julia made her audience feel as if they were standing <em>right there<\/em> in the kitchen as she deemed potatoes \u201cneurotic vegetables,\u201d smooshed a collapsing dessert together with her long fingers (\u201cIt tastes better that way!\u201d), and brushed the teeth of a roast suckling pig.<br \/>\nThere was simply no one like her on TV.<br \/>\n\u201cThe idea was to take the bugaboo out of cooking,\u201d she explained. It worked. \u201cYou are a delight!,\u201d wrote housewives, Hippies, taxi drivers, and MIT scientists.<br \/>\n\u201cThe program can be campier than \u2018Batman,\u2019 farther-out than \u2018Lost in Space,\u2019 and more penetrating than \u2018Meet the Press\u2019 as it probes the question: Can a society be great if its bread tastes like Kleenex?,\u201d wrote <em>The New York Times<\/em>.\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<p>For the rest of my essay, and JC&#8217;s recipe for Coq au Vin, follow this link:<br \/>\nhttps:\/\/www.signature-reads.com\/2017\/10\/julia-childs-second-act-legendary-chefs-influence-food-tv\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is an excerpt of my essay for Penguin Random House&#8217;s &#8220;Signature&#8221; series &#8212; and if you are hungry, follow the link below for Julia&#8217;s recipe for Coq au Vin &#8230; Julia Child\u2019s Second Act: The Legendary Chef\u2019s Influence on Food TV By ALEX PRUD&#8217;HOMME October 31, 2017 SHARE \u00a0Julia Child appeared in our living&hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,17,13,14],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - 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