friday feast: julia’s recipe for love

“Cooking is like love. It should be entered into with abandon or not at all.” ~ Julia Child

Julia with her husband Paul Child in California, 1951 (courtesy of Schlesinger Library, Radcliffe Institute, Harvard University).

He was ten years older, a worldly intellect, artist, poet, photographer and connoisseur of fine wine and cuisine who spoke fluent French. He thought she was “wildly emotional” and “unfocused,” and, “brave about being an old maid.”

She was a 30-something-year-old late bloomer, six foot two (or three or four) to his five foot ten, who preferred sports and socializing to academics, a self-professed “hungry hayseed” far more comfortable wielding golf clubs and tennis racquets than knives or whisks. She was disappointed in his “light hair which is not on top, an unbecoming blond mustache and a long unbecoming nose.”

After they met working for the OSS, food brought them closer — curry luncheons forging a friendship in Ceylon, Chinese meals fanning the flames in Kunming, a French luncheon of sole meunière in Rouen sparking a lifelong passion that would ultimately instigate a food revolution in America.

Just goes to show what a good man and the right meal can do.

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