Julia Child's The French Chef

Spin-Offs

by Dana Polan

Julia Child’s TV show, The French Chef , was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child’s program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television’s culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child’s unique personality and captivating on-air presence.

312 pages, Paperback

First published July 1, 2011

About the author

Dana Polan is Professor of Cinema Studies at New York University. He is the author of The Sopranos, Julia Child's The French Chef, and Scenes of Instruction: The Beginnings of the U.S. Study of Film.

Reviews

[Donna · Rating 5 out of 5]

Julia Child was a larger than life personality who revolutionized the way people viewed cooking shows, and the preparation and enjoyment of food. Yes, there were cooking shows before "The French Chef," but Dana Polan shows us in his book how Ms. Child's mannerisms and character combined with her love of French cooking to produce one of the most memorable cooking shows in television history. The show ran from 1963 - 1973, first in black and white then transitioning to color, leaving her mark on generations of viewers. The popularity of the show proved that a chef with a sense of humor, the opportunity to make and fix mistakes on the air, the love of bringing food to life, and the love of inviting people into her kitchen would be a huge success. Her invitation to cook and dine brought a "friendness" to the kitchen, which had many times been a place of drudgery. Dana Polan has done a tremendous amount of research to show just how revolutionary "The French Chef" was. the pictures and cartoons he has added bring flavor to the pages. One of the interesting points he makes is that Julia Child wanted the viewer to be more like a participant, desiring that camera angles were over her shoulder, not just front view of hands. While that didn't happen, she would romp around the kitchen making the camera and viewer follow along. Come, join him on this wonderful adventure into the history and learn more about the influence of "Julia Child's The French Chef."

This is a truly wonderful book. It was fun to relive my childhood memories of the show and to see how it ties into cooking shows before and after it. Julia Child tried to make French cooking look fun and normal for everyone, and this book brought all of those memories back. This book has encouraged me to look for her show wherever I can find it. It is a great book for individuals to read, but I also recommend it to groups especially if you can watch a show and discuss the book together. I received an advance copy through Net Galley and thank them for it!

[Allison · Rating 2 out of 5]

An interesting history of food TV and the important role that Julia Child played, but kind of a boring read.