Julia Child, French Cuisine and the Empirical Method

There’s an interesting nugget in this New York Times story about the French cooking community’s views on Julia Child. One cookbook author, after calling Julia Child’s recipes “academic and bourgeois,” grudgingly admits that Child’s methodical American approach—she spent years carefully testing her recipes—has its advantages. “The French think that they are natural-born cooks; they prepare a dish off the top of their heads, without testing it,” she told the Times. “In France, we rush over explanations.” (Via The Book Bench)

©2026 World Hum, All Rights Reserved