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Chelsea: Panel on Julia Child, Culinary Revolutionary

If you’re interested in learning about the culinary mother of us all-Julia Child-you should check out this outstanding panel. Among those speaking will be Judith Jones, Child’s cookbook editor; Molly O’Neill, former NY Times Magazine food columnist; and other culinary luminaries.

Julia Child: Culinary Revolutionary
Thursday, June 12, 6:00 p.m.,
Anna-Marie and Stephen Kellen Auditorium, Sheila Johnson Design Center, 66 Fifth Avenue
Admission: $8 (free to all students)
Tickets: 212 229-5488 or boxoffice@newschool.edu
Julia Child was a most unlikely person to lead a culinary revolution: she did not start cooking until she was 39. Yet no other chef influenced late 20th century American home and restaurant cookery as did Julia Child. Forty-five years after the debut of her groundbreaking PBS series “The French Chef,” we consider the profound effects of her cookbooks, television series, and her uniquely entertaining and accessible persona on American cuisine and culture.
Panelists include:
  • Judith Jones, Julia Child‘s editor at Knopf and author of The Tenth Muse: My Life in Food;
  • Molly O’Neill, former New York Times Magazine food columnist and author of The New York Cookbook; Joan Reardon, author of M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table; and
  • Laura Shapiro, author of the Penguin Lives book, Julia Child


Moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink. This event is offered in conjunction with the New School course, Julia Child: Culinary Revolutionary, that will commence on June 10. Please visit www.newschool.edu/generalstudies/foodstudies.aspx for more information. Sponsored by The New School Food Studies Program in association with the Culinary Historians of New York.

Related posts:

  1. Upper West Side: Julia & Julie or Jules and Jim?
  2. Events: Italian Family Cooking, M.F.K. Fisher, Food Styling
  3. Culinary History Conference Coming Up

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