American History (After Hours): The French Chef, American Style
What happened after America mastered French cooking? Starting in the late 1960s, food luminaries such as Julia Child and her editor Judith Jones, as well as countless food-loving Americans, began to look away from Europe and toward their own country for inspiration, exploring the rich heritage of American regional cooking with a new sense of appreciation and curiosity. Food history writers Alex Prud'homme (co-author of Child's My Life in France) and Sara Franklin (who recently conducted a life oral history of Jones) discuss the renewal of American regional food culture after Julia's debut as The French Chef. After the talk, guests enjoyed Julia Child's kitchen as part of the exhibition FOOD: Transforming the American Table 1950-2000, along with delicious food, wine, and beer.
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