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The Bookshelf: Julia Child's The French Chef

by JBF Editors on November 21, 2011

Julia Child's The French Chef

Now that we inhabit a supersaturated food-media world of flawless camera-ready meals, secret ingredients, and down-to-the buzzer cooking, it's no surprise that the pioneers of the genre can be overshadowed by their flashier descendents. So when Dana Polan, professor of cinema studies at New York University, came by last week's Beard on Books to discuss his latest book, Julia Child's The French Chef, we asked him some questions about Child, her groundbreaking cooking show, and the evolution of the medium.   James Beard Foundation: You write that viewers of food television in the 1960s, which was a very volatile era, took comfort in the predictability of cooking shows. Today’s food shows are more suspenseful; we don’t know if the contestants on Chopped will actually finish the dish. What

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News Feed: September 22, 2011

by jbfauthor on September 22, 2011

cheese plateDecades after James Beard pioneered food television, The Chew brings food to daytime programming. [NYT] Menu surcharges to support staff benefits aren't always used as promised. [WSJ] Apéritifs bring a welcome pause after busy days. [LAT] Seventeen recipes for Rosh Hashana. [LAT]

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News Feed: April 7, 2011

by jbfauthor on April 07, 2011

Lessons on beef from America's earliest cookbooks. [Atlantic] Eating authentic Mexican-vegetarian food. [LAT] The gospel of eating local, according to the Onion. [Onion] Adam Rapoport talks Bon Appétit. [WWD]

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News Feed: February 19

by jbfauthor on February 19, 2010

Scripps, the company that brought us the Food Network, will unveil a new cooking channel this May. [NYT] Want to talk like a chef? Here's some professional (and occasionally profane) parlance for your kitchen. [Daily Fork] Great news: El Bulli is not closing for good! Bad news: it will be a million times harder to get a table. [Eater] If Manhattan borough president Scott Stringer gets his way, New York City will have more water fountains, less meat. [Grub Street NY] Celebrate the Olympics with these international recipes. [Atlantic]

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