Child Day: "What I Learned in the Kitchen"
late Julia Child ’34, author of a dozen cookbooks and
host of the long-running PBS television series The French
Chef, is credited with changing the way we think about
food in America. Her book, Mastering the Art of French
Cooking, provided culinary aspirants with one of the
most accessible collections of French recipes available in
On Thursday, November 16, Smith
will celebrate the third annual Julia Child Day with a faculty
panel at 4:15 p.m. in the Campus Center Carroll Room, followed
by a gala reception throughout the Campus Center featuring
some of her recipes.
The panel, titled “What
I Learned in the Kitchen,” will discuss the pleasure
treasures of a life well-lived and loved. The panel will be
moderated by Dean of the College Maureen Mahoney, with panelists
Len Berkman, Anne Hesseltine Hoyt Professor of Theatre; Suleiman
Ali Mourad, assistant professor of religion; and Elizabeth
V. Spelman, Barbara Richmond 1940 Professor in the Humanities.
During the day, a sampling of
Child’s recipes will be offered for lunch at the Campus
Center Café and Smith College Club, and for dinner
at the Campus Center Café and in student dining rooms.
Following her graduation from
Smith, Child worked in publicity and advertising in New York
before joining the U.S. Office of Strategic Services, with
which she was dispatched to Ceylon (now Sri Lanka) and China.
Child’s breakout publication
on French cooking came after World War II, when she teamed
with two French culinary colleagues to open the cooking school
L’Ecole des Trois Gourmandes, and produced her groundbreaking
Child donated her house in Cambridge,
Massachusetts, to Smith, which she had lived in from 1956
to 2001. In 2002, proceeds from the sale of the property supported
construction of the Campus Center.
Child died on August 12, 2004.
An etching on a window of the
Campus Center Café honors her generosity to Smith.