WEBVTT - Julia Child, la Grandes Gourmande 0:00:01.480 --> 0:00:07.720 Welcome to Stuff you Should Know, a production of iHeartRadio. 0:00:11.119 --> 0:00:13.640 Hey, and welcome to the podcast. I'm Josh, and there's 0:00:13.720 --> 0:00:17.160 Chuck and Jerry's here too, and we're stuffed on turkey, 0:00:17.480 --> 0:00:21.080 wearing aprons gollotle gravy on the sides of our mouths, 0:00:21.800 --> 0:00:23.400 and it's stuff you should know. 0:00:23.920 --> 0:00:28.200 That's right. Happy Thanksgiving for those who celebrate Thanksgiving here. 0:00:28.040 --> 0:00:31.760 In the US, and happy belated Thanksgiving to our Canadian 0:00:31.800 --> 0:00:33.519 listeners who celebrate it early. 0:00:34.120 --> 0:00:37.840 That's right. And since we're talking about Thanksgiving, we wanted 0:00:37.880 --> 0:00:40.280 to mention you know, we have been working with co ED, 0:00:40.280 --> 0:00:44.599 the Cooperative for Education for many, many years since they 0:00:44.600 --> 0:00:47.040 took us down to Guatemala, and they're you know, if 0:00:47.040 --> 0:00:49.400 you haven't heard us talk about them, I'd be surprised. 0:00:49.440 --> 0:00:54.360 But their mission is to help eradicate poverty through education 0:00:54.720 --> 0:00:58.360 and largely through the children of Guatemala. It's a great 0:00:58.440 --> 0:01:01.800 organization that we've been working with for a long long time, 0:01:01.920 --> 0:01:03.760 and we're working with them again this year. 0:01:03.920 --> 0:01:06.840 Yeah. They see too that kids who would almost certainly 0:01:06.920 --> 0:01:10.559 otherwise not have gotten any real education at all, get 0:01:10.680 --> 0:01:14.840 a really great education for fairly cheap too. They're a really, 0:01:14.880 --> 0:01:17.639 really great effective charity, which is why we've been working 0:01:17.720 --> 0:01:19.840 with them for so long. And one of the ways 0:01:19.880 --> 0:01:23.640 we work with them every year is to raffle off 0:01:23.959 --> 0:01:26.679 a chance to hang out with us online. 0:01:27.280 --> 0:01:29.840 Yeah, virtually, that's how we do things. But we've done 0:01:29.840 --> 0:01:31.480 this for a few years in a row now like 0:01:32.600 --> 0:01:34.920 a zoom a co ed zoom hangout and it's always 0:01:35.000 --> 0:01:37.560 super fun. We look forward to it. And this is 0:01:37.760 --> 0:01:39.760 how you can do that. You can join the Cooper 0:01:39.920 --> 0:01:42.400 for Education for twenty bucks a month and you can 0:01:42.440 --> 0:01:46.760 collectively sponsor students in the Rise Youth Development Program And 0:01:46.840 --> 0:01:49.200 twenty twenty six, more than twelve hundred students are going 0:01:49.240 --> 0:01:52.640 to start school in rural Guatemala through this program and 0:01:52.640 --> 0:01:55.920 that's their biggest class ever and they really count on 0:01:56.120 --> 0:01:57.760 us and you guys to help make that happen. 0:01:57.960 --> 0:02:00.920 Yeah, you can also give any nation that you like. 0:02:01.000 --> 0:02:06.040 They're happy with that. But do this by December nineteenth 0:02:06.080 --> 0:02:08.680 and you will be entered into a chance to hang 0:02:08.720 --> 0:02:11.600 out with us. I think in January at some point. 0:02:12.200 --> 0:02:16.239 And also just a little fyi, giving Tuesday is December second, 0:02:16.360 --> 0:02:18.080 so that could be a good day to do it too. 0:02:18.400 --> 0:02:22.440 And whenever you're ready, go to Cooperative for Education dot 0:02:22.560 --> 0:02:26.480 org slash sysk and you can make your donations there. 0:02:26.960 --> 0:02:29.239 That's right. Twenty bucks a month can really go a 0:02:29.280 --> 0:02:31.160 long way. And just to brag a little bit about 0:02:31.160 --> 0:02:33.040 the stuff you should know, Army, since we've been working 0:02:33.040 --> 0:02:37.880 with co ED, over one point four million dollars and 0:02:38.000 --> 0:02:41.480 charitable contributions have come from the stuff you should Know 0:02:41.600 --> 0:02:43.680 Army sponsoring a total of one hundred and seventy two 0:02:43.760 --> 0:02:44.880 RISE students over that time. 0:02:44.880 --> 0:02:47.600 So cool. Thanks you guys for me supporting co ED. 0:02:47.800 --> 0:02:52.000 So well, that's right. Well, Chuck, I say we get 0:02:52.160 --> 0:02:56.120 cracking with our episode today because I'm excited about this one. 0:02:56.880 --> 0:03:01.080 We're talking about Julia Child, arguably one of the most 0:03:01.120 --> 0:03:04.520 well known cooks chefs of all time. 0:03:05.160 --> 0:03:07.400 Yeah, but I have to step out real quick because 0:03:07.440 --> 0:03:09.440 I've got the dickens out of my finger. 0:03:11.200 --> 0:03:13.680 That was pretty good. Actually I wasn't even gonna try it. 0:03:13.720 --> 0:03:16.240 But that was a dead on Julia's Child. 0:03:16.520 --> 0:03:19.200 Well, that was a dead on. Dan Ackroyd as Julia Child. 0:03:19.480 --> 0:03:21.280 I think you topped him, to tell you the truth. 0:03:22.040 --> 0:03:24.280 Yeah, you know, if you grew up in the seventies, 0:03:24.680 --> 0:03:28.480 in the eighties and even into the nineties, and you 0:03:28.639 --> 0:03:33.760 ever surfed around your cable TV to and cross PBS, 0:03:34.200 --> 0:03:38.000 there was a good chance that the wonderful Julia Child 0:03:38.480 --> 0:03:40.920 came into your life in some way. I remember watching 0:03:40.920 --> 0:03:42.840 her a little bit when I was a kid even 0:03:43.200 --> 0:03:46.840 and just thinking like, who is this giant, tall woman 0:03:47.120 --> 0:03:50.520 that talks funny cooking in front of my face? 0:03:50.880 --> 0:03:53.640 But you were never intimidated by her, were you? 0:03:53.680 --> 0:03:56.680 No? I mean, she was always just so friendly and gregarious. 0:03:56.720 --> 0:03:58.840 I just had an instant liking. 0:03:59.240 --> 0:04:03.800 Yes, she was a very very likable person. But even 0:04:03.840 --> 0:04:06.600 if you're not familiar with Julia Child and you live 0:04:06.600 --> 0:04:09.839 in the United States and you like decent food that's 0:04:09.880 --> 0:04:13.280 not processed, you owe an enormous det to Julia Child 0:04:13.280 --> 0:04:17.719 because you can argue that she almost single handedly introduced 0:04:17.800 --> 0:04:23.159 America to real food through French cuisine. Yeah. 0:04:23.240 --> 0:04:28.480 I mean, these days, it's taken for granted that you know, 0:04:28.600 --> 0:04:32.320 farmed a table and ingredients that matter, and food preparation 0:04:32.400 --> 0:04:34.440 and sort of taking pride and cooking at home like 0:04:34.480 --> 0:04:39.080 that is just so commonplace. But that was not the 0:04:39.120 --> 0:04:41.799 case when Julia Child was coming into things. She really 0:04:42.240 --> 0:04:45.480 revolutionizes and sort of rocked America's culinary world. 0:04:45.760 --> 0:04:48.560 Yeah, like this was the time when she came around, 0:04:48.640 --> 0:04:54.119 when people were making jello molds with like ground beef 0:04:54.160 --> 0:04:58.000 in them, like that was nice. That was like showing 0:04:58.000 --> 0:04:59.599 off for a dinner party kind of stuff. 0:04:59.680 --> 0:05:00.360 Yeah, for sure. 0:05:01.440 --> 0:05:04.000 So we'll talk about all the impacts she had and 0:05:04.000 --> 0:05:07.560 why she was so beloved. But to start, we'll go 0:05:07.600 --> 0:05:10.320 a little further back toward the beginning. And if you've 0:05:10.320 --> 0:05:13.320 ever heard her speak, you really did do a pretty 0:05:13.360 --> 0:05:16.960 good impression. A lot of people think that she was British, 0:05:17.400 --> 0:05:20.200 and she was not British. She was American. She was 0:05:20.240 --> 0:05:24.080 born in Pasadena. Apparently her accent was one of those 0:05:24.160 --> 0:05:28.760 mid Atlantic accents that she was taught growing up in 0:05:28.800 --> 0:05:32.599 private schools and private college, Smith College in Massachusetts. 0:05:32.920 --> 0:05:35.919 Yeah, she was Julia McWilliams. That's how she was born, 0:05:36.640 --> 0:05:40.680 and didn't have British parents either. They had some money though. 0:05:40.720 --> 0:05:42.680 Her parents were pretty well to do. Her dad was 0:05:42.680 --> 0:05:45.640 a financier and her mom was an heiress of a 0:05:45.680 --> 0:05:48.360 paper company. So she grew up with the cook in 0:05:48.400 --> 0:05:52.680 the house. But it wasn't that that did it. As 0:05:52.680 --> 0:05:56.679 you'll see, she had quite a circuitous route to becoming 0:05:56.800 --> 0:06:00.800 the most famous cook in the world and had a 0:06:00.800 --> 0:06:02.960 pretty interesting life up until that point. 0:06:04.160 --> 0:06:07.520 She really did like a surprisingly interesting one. She was 0:06:07.560 --> 0:06:12.440 apparently a disaster in the kitchen and really didn't start 0:06:12.480 --> 0:06:15.279 cooking until I think she was in her forties, maybe 0:06:15.400 --> 0:06:18.640 late thirties. I saw that the closest brush she had 0:06:19.160 --> 0:06:23.800 with being a gormand and a host was when she 0:06:24.200 --> 0:06:27.400 was the chair of the refreshment committee for the senior 0:06:27.440 --> 0:06:30.160 prom and the fall dance one year at Smith College. 0:06:30.600 --> 0:06:33.760 And that's not really much of an exaggeration. That really 0:06:33.800 --> 0:06:37.320 probably is the closest she came to being a foodie 0:06:37.480 --> 0:06:39.960 before she got into cooking later on in life. 0:06:40.440 --> 0:06:43.000 Yeah, she was a history student. She was going to 0:06:43.000 --> 0:06:45.320 be a writer. And like I said, she was tall. 0:06:45.400 --> 0:06:47.680 She was six foot two, and she was athletic. She 0:06:47.720 --> 0:06:52.360 played basketball, she played tennis, she played golf. She graduated 0:06:52.400 --> 0:06:54.920 in nineteen thirty four and moved to New York and 0:06:55.120 --> 0:06:56.680 was you know, I said, she wanted to be a writer. 0:06:56.800 --> 0:06:59.640 She was an advertising copywriter for Sloan's, which was a 0:06:59.720 --> 0:07:02.680 burn at your company. So that was her first gig. 0:07:03.640 --> 0:07:05.680 But she was always a well liked person. She was 0:07:06.040 --> 0:07:08.280 very like I said, gregarious, That wasn't just a TV 0:07:08.360 --> 0:07:12.440 persona very very sociable people really seemed to like her 0:07:13.360 --> 0:07:15.000 her whole life. She was a life of the party. 0:07:15.040 --> 0:07:17.280 But she wasn't like just you know, even though she 0:07:17.400 --> 0:07:19.880 loved her wine. She wasn't just some some souse at 0:07:19.880 --> 0:07:22.480 the party. She was apparently pretty you know, responsible human 0:07:22.800 --> 0:07:23.360 early on. 0:07:23.600 --> 0:07:25.560 Like if she put a lampshade on her head, she 0:07:25.680 --> 0:07:27.040 remembered doing it the next time. 0:07:27.200 --> 0:07:29.280 It was on purpose, yeah, exactly. 0:07:29.360 --> 0:07:33.000 She also had a really great work ethic, which served 0:07:33.040 --> 0:07:36.280 her well throughout the rest of her career. But really 0:07:36.320 --> 0:07:38.920 from the outset helped her because when World War two 0:07:39.000 --> 0:07:41.480 broke out, She's like, I want to become a spy. 0:07:42.120 --> 0:07:45.640 So she joined the OSS, the Office of Strategic Services, 0:07:45.680 --> 0:07:50.360 the direct predecessor of the CIA, and worked directly under 0:07:50.440 --> 0:07:52.880 no less than wild Bill Donovan, the guy who founded 0:07:52.920 --> 0:07:54.240 the OSS. 0:07:54.440 --> 0:07:57.520 Yeah, he was a general and apparently that she didn't 0:07:57.520 --> 0:07:59.160 you know, have a whole lot of like direct interaction 0:07:59.240 --> 0:08:01.480 with him. But it was a a very big gig 0:08:01.520 --> 0:08:05.320 for her. It was pretty menial work. Even though it 0:08:05.360 --> 0:08:08.440 was a job of you know, responsibility that she was 0:08:08.440 --> 0:08:10.800 put in. It was kind of pre computer work, like 0:08:10.840 --> 0:08:15.160 they needed human beings to do stuff that computers would do. 0:08:15.240 --> 0:08:19.120 So she would type up profiles on note cards of 0:08:19.280 --> 0:08:22.360 OSS officers just to keep sort of in the file 0:08:22.440 --> 0:08:25.200 cabinet before they had you know, computers to do that 0:08:25.280 --> 0:08:27.280 kind of thing, along with several other women that she 0:08:27.360 --> 0:08:31.800 worked with. And like I said, she was charming. You said, 0:08:31.800 --> 0:08:34.760 she had a great work ethic, and she got promoted 0:08:34.800 --> 0:08:36.400 like several times through that job. 0:08:37.160 --> 0:08:40.600 Yeah, and she actually was promoted to become a member 0:08:40.679 --> 0:08:45.920 of the Emergency CEE Rescue Equipment Section, which was tasked 0:08:45.960 --> 0:08:49.079 with coming up with a shark repellent because sharks were 0:08:49.080 --> 0:08:53.960 a problem for down pilots shipwrecked sailors. I think at 0:08:54.080 --> 0:08:57.240 least twenty sailors had been attacked by sharks since the 0:08:57.280 --> 0:08:59.520 beginning of the war, and this is only a couple 0:08:59.559 --> 0:09:03.000 of years. So they needed some sort of shark repellent 0:09:03.080 --> 0:09:06.600 that would keep sharks away, but that was also highly portable. 0:09:06.720 --> 0:09:09.800 Apparently shark repellent did not exist to this point, and 0:09:09.880 --> 0:09:12.160 the shark repellent they came up with was so effective 0:09:12.360 --> 0:09:14.920 it's still the shark repellent that's used today. 0:09:15.440 --> 0:09:18.800 Yeah. They would also you know, bump into c mines 0:09:18.920 --> 0:09:20.840 that were supposed to hit German U boats and detonate 0:09:20.840 --> 0:09:23.560 those which is no good for the cause or for 0:09:23.640 --> 0:09:24.560 the shark obviously. 0:09:24.679 --> 0:09:26.680 Yeah, so you son of them? 0:09:28.040 --> 0:09:32.480 So man, what a line. So she was in the 0:09:32.520 --> 0:09:36.679 test kitchen essentially trying to come up with a shark repellent. 0:09:37.960 --> 0:09:40.679 Obviously had a lot of different tries on this. I 0:09:40.720 --> 0:09:43.320 think there were over one hundred different attempts at this recipe, 0:09:44.280 --> 0:09:46.679 and what they came up with ultimately was a mix 0:09:46.720 --> 0:09:52.240 of decayed shark meat, organic acids, and what was the 0:09:53.160 --> 0:09:56.959 copper acetate was sort of the main ingredient that capped 0:09:56.960 --> 0:09:57.520 it all off. 0:09:57.880 --> 0:10:02.439 Yeah, copper acetate. They figured out with black dye mimics 0:10:02.480 --> 0:10:04.720 the scent of a dead shark, and I guess sharks 0:10:04.760 --> 0:10:08.560 don't like to go near other dead sharks. And they 0:10:08.600 --> 0:10:11.120 figured out how to bake it, basically make this into 0:10:11.160 --> 0:10:14.240 a little cake, you know, a cake meaning like a 0:10:14.240 --> 0:10:17.079 little puck, not a cake like a birthday cake, right, 0:10:17.240 --> 0:10:19.480 And you could attach it to your life vest and 0:10:19.559 --> 0:10:22.560 it would apparently keep shark's way for six to seven hours. 0:10:22.600 --> 0:10:27.360 It's not bad, no, And she very facetiously but also charmingly, 0:10:27.400 --> 0:10:30.240 referred to that shark repell and as her first big recipe. 0:10:30.920 --> 0:10:31.640 You say it like her? 0:10:32.360 --> 0:10:37.280 I okay, my first big recipe. 0:10:37.600 --> 0:10:39.960 Oh that's perfect. That's also sounds like half of your 0:10:40.000 --> 0:10:40.840 Halloween characters. 0:10:41.080 --> 0:10:44.680 Yeah, it really was pretty bad. Wait, hold on, let 0:10:44.720 --> 0:10:46.560 me do it andsly bar first. 0:10:46.679 --> 0:10:50.080 Per We had one person that wrote in and said 0:10:50.080 --> 0:10:50.880 they couldn't get through it. 0:10:51.160 --> 0:10:52.960 I know, I felt kind of bad for him. 0:10:53.240 --> 0:10:56.360 Oh that's right. From forty four to forty five, I 0:10:56.400 --> 0:11:00.679 think these were her last two years in the OSS. 0:11:00.840 --> 0:11:05.080 She served as chief of THESS Registry and was sent 0:11:05.160 --> 0:11:07.680 to some pretty far away places. She went to China 0:11:08.480 --> 0:11:12.280 and Ceylon which is modern day Sri Lanka, and had 0:11:12.320 --> 0:11:15.800 some really top notch security clearance. It was you know, 0:11:15.880 --> 0:11:17.840 she really worked her way up the ladder in the OSS. 0:11:18.000 --> 0:11:20.200 I saw that she had top secret, the highest level 0:11:20.240 --> 0:11:24.240 security clearance for that assignment, which is it's just nuts. 0:11:25.200 --> 0:11:27.920 One thing that we'll see later on is that she's 0:11:28.000 --> 0:11:30.559 basically always considered herself a feminist, and that's a good 0:11:30.600 --> 0:11:32.920 example that she worked her way to the top of 0:11:32.960 --> 0:11:36.839 the OSS to have the highest possible security clearance during 0:11:37.080 --> 0:11:39.920 the forties at a time when women were not really 0:11:40.640 --> 0:11:43.400 I know that women worked a lot to support the 0:11:43.400 --> 0:11:46.280 war effort, but that seems like an unusual position for 0:11:46.320 --> 0:11:47.360 a woman at the time. 0:11:47.720 --> 0:11:50.559 Yeah, for sure, you know, due to her hard work. 0:11:51.000 --> 0:11:53.240 One of the biggest things that happened though, in the 0:11:53.280 --> 0:11:57.680 OSS was that she met her future husband, Paul Child. 0:11:58.200 --> 0:12:00.840 He was an officer and I say that not you know, 0:12:00.960 --> 0:12:03.439 and like, oh, she met her husband there, so that's 0:12:03.480 --> 0:12:07.120 what matters. But she met her life partner and love 0:12:07.160 --> 0:12:11.240 of her life who helped nurture her career and serve 0:12:11.320 --> 0:12:13.800 her and they, by all accounts, they just seem like 0:12:13.840 --> 0:12:17.880 this really really wonderful couple, like the kind that you always, 0:12:18.000 --> 0:12:20.840 you know, want to be in yourself, that kind of relationship, 0:12:20.880 --> 0:12:21.040 you know. 0:12:21.360 --> 0:12:24.400 Yeah. I saw from basically every source that talked about 0:12:24.440 --> 0:12:26.600 it that they were the envy of their friends. 0:12:26.840 --> 0:12:28.200 Yeah. 0:12:28.320 --> 0:12:30.720 So yeah, they stayed together. They were married for almost 0:12:30.760 --> 0:12:34.120 fifty years, from nineteen forty six until Paul died in 0:12:34.200 --> 0:12:35.240 nineteen ninety four. 0:12:35.679 --> 0:12:40.120 That's right. And the takeaway here is is they landed 0:12:40.120 --> 0:12:42.400 in France at one point in nineteen forty eight as 0:12:42.480 --> 0:12:46.240 part of his assignment in the USS. And when they 0:12:46.240 --> 0:12:49.200 were in France, they and you know, it's that sliding 0:12:49.240 --> 0:12:51.480 doors thing. Had they not gotten station in France, who 0:12:51.559 --> 0:12:54.079 knows if we ever would have gotten Julia Child. Yeah, 0:12:54.120 --> 0:12:57.360 because he was a foodie and she wasn't. And he said, hey, 0:12:57.520 --> 0:12:59.560 I'm going to take you out to a real French 0:12:59.640 --> 0:13:02.160 meal and see what you think. So he took her 0:13:02.200 --> 0:13:05.640 to this very famous restaurant. How do you pronounce that, Josh, 0:13:05.760 --> 0:13:09.520 La Couron la Choron, which is the Crown. This is 0:13:09.559 --> 0:13:12.920 in the Normandy region along the river there in northern 0:13:12.920 --> 0:13:17.360 France and it has been a restaurant since the thirteen forties, 0:13:18.080 --> 0:13:21.600 so it is legit. Some people claim it's the oldest 0:13:21.640 --> 0:13:23.520 inn in all of France. 0:13:24.600 --> 0:13:26.760 That's pretty cool, so they know what they're doing with 0:13:26.840 --> 0:13:29.880 French cuisine, which, by the way, if you don't really 0:13:30.320 --> 0:13:33.080 understand French cuisine, and I don't really claim to, I 0:13:33.120 --> 0:13:36.400 appreciate it, but it's not like that's what you mean, 0:13:36.400 --> 0:13:40.880 and I are making on Tuesday night at Rome yet 0:13:41.080 --> 0:13:44.480 because I got her cookbook recently and I'm really about it. 0:13:45.320 --> 0:13:47.280 But just to kind of like a little back of 0:13:47.320 --> 0:13:52.080 the envelope sketch of it, French cuisine French cooking was 0:13:52.120 --> 0:13:55.360 the first cuisine in the world to be recognized as 0:13:55.400 --> 0:14:01.280 a World Heritage by UNESCO. That's how distinct and important 0:14:01.320 --> 0:14:04.600 French cuisine is, and this is the moment when Julia 0:14:04.720 --> 0:14:07.360 Child was introduced to it, this lunch at La Couron. 0:14:08.120 --> 0:14:11.679 Yeah, and as I understand it, French cuisine, I've watched 0:14:11.720 --> 0:14:14.280 a lot of Top Chef over the years, all of it. 0:14:14.320 --> 0:14:18.360 In fact, French cuisine is very humble, a very basic ingredients. 0:14:18.400 --> 0:14:21.760 It's not this fancy thing you think of, you know, 0:14:21.800 --> 0:14:23.200 French food if you don't know much about it, as 0:14:23.240 --> 0:14:26.160 being like super super fancy. But it's actually very humble, 0:14:26.320 --> 0:14:31.240 with very basic ingredients, but really quality ingredients, really perfect technique, 0:14:32.280 --> 0:14:37.040 real fats, real butters, real cream. That's French cuisine. Basically, 0:14:37.040 --> 0:14:42.080 it's like impeccable technique, you know, paired with very simple, 0:14:42.160 --> 0:14:46.320 humble but very well sourced ingredients. Well put, I hope. 0:14:46.160 --> 0:14:48.360 So made by frenchies. You forgot that part. 0:14:49.240 --> 0:14:50.480 Yeah, generally so. 0:14:50.680 --> 0:14:54.640 At this lunch in nineteen forty eight, her first French meal, 0:14:55.400 --> 0:14:59.000 she had oysters, all right, pule fume wine, which is 0:14:59.040 --> 0:15:05.520 the official savat okay, and soul Moniere Mounier means Miller's wife. So, 0:15:05.560 --> 0:15:08.720 like you were saying, humble, simple dishes, it's a soul 0:15:08.840 --> 0:15:13.960 fish that's floured and made with capers, lemon, butter, parsley, 0:15:14.440 --> 0:15:18.480 and not much more. And she said that that first 0:15:18.480 --> 0:15:21.960 true culinary experience. There's a few quotes I think we 0:15:22.000 --> 0:15:25.160 should trade off with. She said that it was an 0:15:25.200 --> 0:15:28.480 opening up of the soul and spirit for me that 0:15:28.560 --> 0:15:31.600 first meal. It changed her life quite literally. 0:15:32.240 --> 0:15:34.720 Yeah. She also said it was a kind of coming 0:15:34.760 --> 0:15:36.960 to Jesus and what else. 0:15:37.600 --> 0:15:41.000 She said, it was the most exciting meal of my life. 0:15:41.200 --> 0:15:43.920 Yeah. And then that dish that dover soul that you 0:15:43.920 --> 0:15:47.800 know you it's fried fish, you flower some soul, fry 0:15:47.840 --> 0:15:50.360 it up in some butter, put some I think. I 0:15:50.440 --> 0:15:55.080 think the lemon and parsley and capers is part of 0:15:55.120 --> 0:16:00.600 any what is it the miniere, mouniere moniere, I think moniere. 0:16:00.720 --> 0:16:03.400 That's basically what it is. But a very simple dish, 0:16:03.400 --> 0:16:05.000 and that became one of her, you know, one of 0:16:05.000 --> 0:16:06.200 her big signature dishes. 0:16:06.280 --> 0:16:09.320 Yeah. Put a little ketchup on there. You're in hog heaven. 0:16:09.720 --> 0:16:11.200 Oh man, you and my daughter. 0:16:11.360 --> 0:16:14.000 So because she was moved by she likes ketchup. Huh. 0:16:14.240 --> 0:16:15.440 Oh, God is so annoying. 0:16:15.560 --> 0:16:19.160 She's very cool, I know. But in common it gets. 0:16:18.960 --> 0:16:20.560 Her to eat some stuff she would normally eat. 0:16:21.280 --> 0:16:21.400 Uh. 0:16:21.680 --> 0:16:22.240 So that's good. 0:16:22.240 --> 0:16:23.800 I guess like broccoli. 0:16:24.160 --> 0:16:26.240 No, she didn't put it on brocle She don't like brocoli, but. 0:16:26.160 --> 0:16:29.119 She eats I don't like broccoli either. Does she hate peas. 0:16:28.880 --> 0:16:31.840 Too, No, she loves peas. She in fact, she eats 0:16:31.840 --> 0:16:33.000 frozen peas as a snack. 0:16:33.200 --> 0:16:38.320 Well they're really that's probably like that distinction erases all 0:16:38.360 --> 0:16:41.280 of the similarities because I hate peas so much. Oh yeah, 0:16:41.400 --> 0:16:43.040 I hate them so much, chuck. 0:16:43.400 --> 0:16:45.480 Yeah, she loves sushi now, which was a big surprise 0:16:45.560 --> 0:16:45.880 for us. 0:16:45.960 --> 0:16:46.600 That's awesome. 0:16:46.800 --> 0:16:49.040 She just kind of started eating it when I got it, 0:16:49.320 --> 0:16:51.440 and uh, because I think she likes stealing my food. 0:16:51.760 --> 0:16:53.800 M So it started as a joke and then now 0:16:53.840 --> 0:16:54.680 she's just eating it. 0:16:54.920 --> 0:16:57.240 Do you remember what kind she eats? Is it like 0:16:57.360 --> 0:16:59.440 California hotels or gear Man? 0:16:59.760 --> 0:17:02.440 Like, yeah, Nacgeary and just any kind of crazy role 0:17:02.480 --> 0:17:03.720 I get, Julie. 0:17:03.320 --> 0:17:04.159 Man, that's awesome. 0:17:04.240 --> 0:17:05.359 That's great soy sauce. 0:17:05.400 --> 0:17:08.080 Though you're not supposed to eat much soy sauce if 0:17:08.080 --> 0:17:08.680 any with it. 0:17:09.840 --> 0:17:11.480 I don't care supposed to her not. I'm telling you 0:17:11.520 --> 0:17:11.919 what I like. 0:17:12.080 --> 0:17:14.879 Oh that's fine. I'm just saying like she's actually she 0:17:14.920 --> 0:17:17.280 could go to Japan, right, now and they wouldn't bat 0:17:17.320 --> 0:17:18.679 an eyelash at her for it. 0:17:19.040 --> 0:17:21.040 Hey, you think I don't remember our sushi episode. I 0:17:21.080 --> 0:17:21.479 didn't know. 0:17:23.080 --> 0:17:25.000 We did the black Hole episode twice. 0:17:25.680 --> 0:17:28.359 That's a good point, all right, So where are we? 0:17:28.400 --> 0:17:32.960 Julia Child has eaten this meal. It blew her mind 0:17:33.000 --> 0:17:35.760 because she was raised on American food, like you said, 0:17:35.840 --> 0:17:38.119 was not a foodie, and not only American food, but 0:17:38.440 --> 0:17:41.359 in recent years post war American food, which is when 0:17:41.440 --> 0:17:44.000 stuff started to get really sort of mass produced and 0:17:44.080 --> 0:17:48.520 not very good, like very processed, and this French food 0:17:48.560 --> 0:17:49.399 just blew her mind. 0:17:49.640 --> 0:17:54.000 Yeah, so she wanted to understand how that could happen, right, Yeah, 0:17:54.000 --> 0:17:56.880 So she started taking cooking classes and again like she's 0:17:56.960 --> 0:17:59.840 a total novice here, and I think she's again in 0:18:00.000 --> 0:18:02.720 the late thirty So this is nineteen forty eight. She's 0:18:02.760 --> 0:18:05.320 about thirty six at this time, and her life has 0:18:05.359 --> 0:18:07.280 just changed, like she's just figured out what she wants 0:18:07.320 --> 0:18:11.120 to do in life. So she starts taking classes, ends 0:18:11.200 --> 0:18:15.720 up enrolled in the Cordon Bleue in nineteen fifty one. 0:18:15.760 --> 0:18:18.679 That same year, she founds her own cooking school that 0:18:18.800 --> 0:18:22.080 she runs out of her own kitchen with her who 0:18:22.119 --> 0:18:27.120 would become long longtime collaborators Simone Beck and Louise at Bertol, 0:18:28.400 --> 0:18:32.240 and they founded the school called Lecole de Toois Gormond, 0:18:32.720 --> 0:18:35.000 which means the School of the Three Gourmands. 0:18:35.680 --> 0:18:38.600 That's right. I didn't get this verified, but I did 0:18:38.640 --> 0:18:41.000 read somewhere that she was either the only woman in 0:18:41.000 --> 0:18:43.520 her class at La Cordon Blue or one of only two. 0:18:43.560 --> 0:18:46.679 Maybe m It just you know back then, and you know, 0:18:46.680 --> 0:18:50.119 there's still a lot of sexism in the in chef's 0:18:50.160 --> 0:18:53.480 kitchens and restaurants. It's come a long way, but for many, 0:18:53.480 --> 0:18:57.439 many years it was a profession of white men. Yeah, 0:18:57.480 --> 0:18:58.840 you know, I feel like that's something we say a 0:18:58.840 --> 0:19:01.719 lot on the show, but that's the case. Within ten 0:19:01.840 --> 0:19:06.800 years of being at Locordon Blue, she had sold her 0:19:06.920 --> 0:19:09.000 best selling cookbook that you just bought. I guess, did 0:19:09.000 --> 0:19:09.520 you get the og? 0:19:09.880 --> 0:19:10.120 Yeah? 0:19:10.680 --> 0:19:11.760 Yeah, what's the name of. 0:19:11.760 --> 0:19:14.720 That, Mastering the Art of French Cooking. 0:19:14.840 --> 0:19:18.439 That's right, seven hundred plus pages. And then about fifty 0:19:18.520 --> 0:19:22.000 years after she enrolled at Licordon Blue, her actual kitchen 0:19:22.040 --> 0:19:25.320 that she cooked in would be in the Smithsonian Museum 0:19:25.359 --> 0:19:29.640 of American History as a permanent exhibit. Pretty neat, pretty amazing. 0:19:30.000 --> 0:19:31.479 I say, we take a break and we'll come back 0:19:31.520 --> 0:19:34.080 and we'll talk about that cookbook that I got, because 0:19:34.119 --> 0:19:36.040 it was groundbreaking, to say the least. 0:19:36.560 --> 0:19:55.520 All right, learn and Stuff with Joshua John stuff fishin up. 0:20:14.680 --> 0:20:17.959 So Chuck. You said, you mentioned the Mastering the Art 0:20:18.119 --> 0:20:22.520 of French Cooking, this cookbook that Julia Child maade with 0:20:22.600 --> 0:20:28.639 Simone Beck and Louisette Bertol, and it was designed specifically 0:20:28.840 --> 0:20:33.080 for America, for the United States, to introduce them to 0:20:33.119 --> 0:20:36.720 French cooking. And up to this point, cookbooks were basically like, 0:20:36.920 --> 0:20:40.240 take a little handful of flour and throw it at 0:20:40.400 --> 0:20:43.480 you know, the elf that's helping you, and put a 0:20:43.480 --> 0:20:47.679 little oil in there and fold it together and voila like. 0:20:47.720 --> 0:20:50.199 They were not very helpful, and they assumed that you 0:20:50.440 --> 0:20:53.680 already had some sort of training, maybe apprenticeship something like that. 0:20:54.200 --> 0:20:57.120 The Mastering the Art of French Cooking did the exact 0:20:57.160 --> 0:21:01.000 opposite because, having not that long ago in a total novice, 0:21:01.320 --> 0:21:05.639 Julia Child realized what people who are being exposed to 0:21:05.680 --> 0:21:09.199 this new way of cooking, new foods, new techniques, new ingredients, 0:21:09.600 --> 0:21:12.760 would need to know, and that was essentially everything. So 0:21:12.800 --> 0:21:15.800 they laid out everything that you would need to know 0:21:15.920 --> 0:21:19.640 to make these recipes in this cookbook training anyone who 0:21:19.640 --> 0:21:22.480 bought this cookbook on French cuisine. 0:21:23.359 --> 0:21:26.600 Yeah, like, you know, a recipe might have said, Julian 0:21:26.720 --> 0:21:29.080 these carrots and then put them in butter, and she 0:21:29.119 --> 0:21:31.440 would say, well, what if they don't know what that means, 0:21:31.520 --> 0:21:33.679 here's how you, Julianne, right, And not only that, but 0:21:33.760 --> 0:21:35.840