Bob Spitz Famous Quotes
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I was in Italy in 1992 working on magazine articles when I got a call from the Italian travel commission. They asked, would I mind being an escort for an older woman? I told them I don't do that kind of work, but then they said it was Julia Child, and I said I'd be right there.
Julia dealt with rules the way she later dealt with vegetarians; she pretended they didn't exist.
The Beatles' story is all of our stories. It is about how the youth culture emerged, the drug culture emerged, how politics rose to the fore as a universal debate. It's about rebellion, it's about the growth of the British entertainment system, the growth of the rock n' roll entertainment system.
It existed almost by oversight, "far removed from reality," as one of the "Kandy Kids" wrote, "where everyone had an academic interest in the war but found life far too pleasant to do anything too drastic about it.
On the endive show, she offered a Yogi Berra-style malaprop: "Now don't wash endive-that is, unless it's dirty." And during an episode of forgetfulness: "I did not have my glasses on when I was thinking." Once, she sorted through a jungle of seaweed in search of a twenty-pound lobster lurking in its folds; another time, she lifted the veil over a platter hunting for the "big, bad artichoke" lying furtively underneath.
Even on TV, she was larger than life. At fifty, she was a vibrant, vivacious woman, not obviously pretty or delicate, but handsome, and never more so than when she encountered food and her eyes sparkled. Julia looked at food the way some people looked at their children, and when she cast her adoring gaze at three pounds of raw beef chuck, the folks at home knew something was up.
The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. "To her," as a noted food writer indicated, "French culinary tradition was a frontier, not a religion." If a legendary recipe could be improved upon, then let the gods beware.
