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Julia Child Day: "What I Learned in the Kitchen"

The 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 English.

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 book.

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.

11/10/06   Eric Sean Weld
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