NY Times: Child was born 100 years ago Wednesday, and without her, the phrase “aspiring food writer” would probably have never been uttered in the United States.
It was Child — not single-handedly, but close — who started the public conversation about cooking in America that has shaped our cuisine and culture ever since. Her “Mastering the Art of French Cooking” was published in 1961, just as trends including feminism, food technology and fast food seemed ready to wipe out home cooking. But with her energy, intelligence and nearly deranged enthusiasm, Child turned that tide.
Read the entire article here.
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