Julia Child, French Cuisine and the Empirical Method

Travel Blog  •  Eva Holland  •  09.21.09 | 9:59 AM ET

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)

Tags: Food, Nation Branding, Europe, France, News and Briefs

Eva Holland is co-editor of World Hum. She is a former associate editor at Up Here and Up Here Business magazines, and a contributor to Vela. She's based in Canada's Yukon territory.


1 Comment for Julia Child, French Cuisine and the Empirical Method

Ecotech USA 09.21.09 | 12:18 PM ET

Yea, I know of some experts who cook their food without tasting it, and they are so confident that the taste is perfect! And it is indeed! How did they do that? Well. they are not experts for nothing… :-)

I love the movie J and J!

Commenting is not available in this weblog entry.