Julia Child (1912 – 2004) was the daughter of an heiress and granddaughter of a Lieutenant-Governor of Massachusetts. Julia graduated from Smith College with a History degree. During World War Two, she worked at the Office of Strategic Services, where she met her future husband.
After the war, The Childs went to France, and Julia attended the famous Le Cordon Bleu cookery school, passing Le Grand Diplôme.
Simone ‘Simca’ Beck and Louise Bertholle were writing a cook book and invited Julia Child to join them. Mastering the Art of French Cooking (Volume 1) was published in 1961 with Volume 2 following in 1970.
Julia Child is credited with introducing French cookery to American housewives, via her books – and more importantly, the TV series, The French Chef
In this episode, filmed in February 1963, Julia Child makes Boeuf Bourguignon.