Celebrating Julia Child's Centennial: How "The French Chef" Became TV's First Hit Cooking Show
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Child from The French Chef making French onion soup","publishDate":1344414064,"status":"inherit","parent":46669,"modified":1344414064,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/08/french-chef-onionsoup.jpg","width":560,"height":439}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1591205172","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_46669":{"type":"posts","id":"bayareabites_46669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46669","score":null,"sort":[1344517214000]},"guestAuthors":[],"slug":"celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","title":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show","publishDate":1344517214,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\n\u003cp>https://youtu.be/dw0Ij1Fxgq4\u003c/p>\n\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\n\u003cp>http://www.youtube.com/embed/h8prY-yHYoE\u003c/p>\n\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\n\u003cp>https://youtu.be/DH3IoEEvzlw\u003c/p>\n\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ","status":"publish","parent":0,"modified":1439654509,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1894},"headData":{"title":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show | KQED","description":"How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46669 http://blogs.kqed.org/bayareabites/?p=46669","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/","disqusTitle":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show","path":"/bayareabites/46669/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dw0Ij1Fxgq4'\n title='//www.youtube.com/embed/dw0Ij1Fxgq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/h8prY-yHYoE'\n title='//www.youtube.com/embed/h8prY-yHYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DH3IoEEvzlw'\n title='//www.youtube.com/embed/DH3IoEEvzlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46669/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_64","bayareabites_2090","bayareabites_45","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_10655","bayareabites_83","bayareabites_10656","bayareabites_276","bayareabites_10657"],"featImg":"bayareabites_46918","label":"bayareabites"},"bayareabites_837":{"type":"posts","id":"bayareabites_837","meta":{"index":"posts_1591205157","site":"bayareabites","id":"837","score":null,"sort":[1200561300000]},"guestAuthors":[],"slug":"gourmet-magazine-in-print-goes-online","title":"Gourmet Magazine, In Print, Goes Online!","publishDate":1200561300,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gourmet.com\">\u003cimg src=\"http://bp0.blogger.com/_sjoEtgFpsyI/R4-xdZh2h_I/AAAAAAAAABk/Jl7ZhdXc3bE/s320/gourmetonline.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>About 16 years ago, right before I began cooking professionally, I met with a chef who gave me some advice about the path I was about to take. She said I had two choices: culinary school or just get into kitchens and learn from the bottom up. Behind curtain number two was a short list of all the magazines I should subscribe to, to amend my on-the-job learning in lieu of paying an establishment to teach me everything I needed to know.\u003c/p>\n\u003cp>Gourmet magazine was number one on that list. I promptly subscribed and read every issue cover to cover until I could no longer. I let my subscription run out in the late 90's. Gourmet stood still, was getting dusty and needed a breath of modern air.\u003c/p>\n\u003cp>In stepped \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/authordetail.cfm?authorID=9376\">Ruth Reichl\u003c/a>, in the spring of 1999. Some say she ruined the magazine and the letters section for a number of months stated this angrily from innumerable longtime readers, many of whom stopped buying and reading Gourmet then and there.\u003c/p>\n\u003cp>But I happily picked it in the summer of '99 and haven't looked back since. I consider Gourmet magazine required reading for myself and anyone who works for me. Whether it be for thoughtful articles, controversial viewpoints, industry insider dish, lively photography, food travel-logs, or Ms. Reichl's editor page, I love Gourmet like never before.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so when I learned that \u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> was launching this week, I could barely wait! I'm sure I speak for many when I say that \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/information_aqu.html\">keeping up with media is overwhelming\u003c/a>. Hearing about a new online community or an easier way to read a newspaper can feel like bad news because it means I might not have time for something else I barely have time to do.\u003c/p>\n\u003cp>But this is really good news. Because it means if you don't have access to Gourmet's printed pages, you can now see and read all there is if you have access to the Internet. Plus, for those of us without unlimited TV channels, there's Gourmet's \u003ca href=\"http://www.gourmet.com/diaryofafoodie\">Diary of a Foodie\u003c/a>. From Gourmet.com:\u003c/p>\n\u003cp>\"With the breadth of international travel combined with a passion for food, \u003cem>Gourmet's Diary of a Foodie\u003c/em> delivers a unique cultural look at the world, food first. Each episode dives into the diverse realm of the world's greatest cuisine, from New Zealand's purest honey to Italy's famous Parmigiano-Reggiano. Infused with 'green' elements, the delicious series reveals examples of sustainable farming and fishing, as well as new efforts to cultivate organic dairy, meat, and plant products.\"\u003c/p>\n\u003cp>With just a few minutes to spare this evening I caught the ineffable \u003ca href=\"http://www.gourmet.com/magazine/video/2008/02/Marco\">Marco Pierre White\u003c/a> cooking Dorade (fish), \"Jamaican-style,\" an Italian chef named Fabio Trabocchi reminded me how \u003ca href=\"http://www.gourmet.com/food/video/2008/01/trabocchi_nepitella\">Nepotella\u003c/a> could be used in the savory kitchen, (my favorite way to use Nepotella is to make \"mint\" chocolate chip ice cream), and I watched \u003ca href=\"http://www.gourmet.com/diaryofafoodie/video/2008/01/108_justdesserts_fullep\">Sam Mason\u003c/a> make desserts with beets and mustard.\u003c/p>\n\u003cp>Having Gourmet magazine online means I can now link to \u003ca href=\"http://www.gourmet.com/magazine/2000s/2008/01/stayingonalone_shapiro\">articles I loved\u003c/a> reading, \u003ca href=\"http://www.gourmet.com/magazine/2000s/2007/12/kobe_beef_estabrook\">food reporting that makes me think\u003c/a>, not just salivate. It means I can recycle piling magazines sooner.\u003c/p>\n\u003cp>Welcome Gourmet.com! Here here for dynamic reporting, envelope-pushing, well-researched, pavement-pounding food journalism!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have you been yet? Thoughts?\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1200561300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":553},"headData":{"title":"Gourmet Magazine, In Print, Goes Online! | KQED","description":"About 16 years ago, right before I began cooking professionally, I met with a chef who gave me some advice about the path I was about to take. She said I had two choices: culinary school or just get into kitchens and learn from the bottom up. Behind curtain number two was a short list","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"837 http://blogs.kqed.org/bayareabites/2008/01/17/gourmet-magazine-in-print-goes-online/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/17/gourmet-magazine-in-print-goes-online/","disqusTitle":"Gourmet Magazine, In Print, Goes Online!","path":"/bayareabites/837/gourmet-magazine-in-print-goes-online","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gourmet.com\">\u003cimg src=\"http://bp0.blogger.com/_sjoEtgFpsyI/R4-xdZh2h_I/AAAAAAAAABk/Jl7ZhdXc3bE/s320/gourmetonline.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>About 16 years ago, right before I began cooking professionally, I met with a chef who gave me some advice about the path I was about to take. She said I had two choices: culinary school or just get into kitchens and learn from the bottom up. Behind curtain number two was a short list of all the magazines I should subscribe to, to amend my on-the-job learning in lieu of paying an establishment to teach me everything I needed to know.\u003c/p>\n\u003cp>Gourmet magazine was number one on that list. I promptly subscribed and read every issue cover to cover until I could no longer. I let my subscription run out in the late 90's. Gourmet stood still, was getting dusty and needed a breath of modern air.\u003c/p>\n\u003cp>In stepped \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/authordetail.cfm?authorID=9376\">Ruth Reichl\u003c/a>, in the spring of 1999. Some say she ruined the magazine and the letters section for a number of months stated this angrily from innumerable longtime readers, many of whom stopped buying and reading Gourmet then and there.\u003c/p>\n\u003cp>But I happily picked it in the summer of '99 and haven't looked back since. I consider Gourmet magazine required reading for myself and anyone who works for me. Whether it be for thoughtful articles, controversial viewpoints, industry insider dish, lively photography, food travel-logs, or Ms. Reichl's editor page, I love Gourmet like never before.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And so when I learned that \u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> was launching this week, I could barely wait! I'm sure I speak for many when I say that \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/information_aqu.html\">keeping up with media is overwhelming\u003c/a>. Hearing about a new online community or an easier way to read a newspaper can feel like bad news because it means I might not have time for something else I barely have time to do.\u003c/p>\n\u003cp>But this is really good news. Because it means if you don't have access to Gourmet's printed pages, you can now see and read all there is if you have access to the Internet. Plus, for those of us without unlimited TV channels, there's Gourmet's \u003ca href=\"http://www.gourmet.com/diaryofafoodie\">Diary of a Foodie\u003c/a>. From Gourmet.com:\u003c/p>\n\u003cp>\"With the breadth of international travel combined with a passion for food, \u003cem>Gourmet's Diary of a Foodie\u003c/em> delivers a unique cultural look at the world, food first. Each episode dives into the diverse realm of the world's greatest cuisine, from New Zealand's purest honey to Italy's famous Parmigiano-Reggiano. Infused with 'green' elements, the delicious series reveals examples of sustainable farming and fishing, as well as new efforts to cultivate organic dairy, meat, and plant products.\"\u003c/p>\n\u003cp>With just a few minutes to spare this evening I caught the ineffable \u003ca href=\"http://www.gourmet.com/magazine/video/2008/02/Marco\">Marco Pierre White\u003c/a> cooking Dorade (fish), \"Jamaican-style,\" an Italian chef named Fabio Trabocchi reminded me how \u003ca href=\"http://www.gourmet.com/food/video/2008/01/trabocchi_nepitella\">Nepotella\u003c/a> could be used in the savory kitchen, (my favorite way to use Nepotella is to make \"mint\" chocolate chip ice cream), and I watched \u003ca href=\"http://www.gourmet.com/diaryofafoodie/video/2008/01/108_justdesserts_fullep\">Sam Mason\u003c/a> make desserts with beets and mustard.\u003c/p>\n\u003cp>Having Gourmet magazine online means I can now link to \u003ca href=\"http://www.gourmet.com/magazine/2000s/2008/01/stayingonalone_shapiro\">articles I loved\u003c/a> reading, \u003ca href=\"http://www.gourmet.com/magazine/2000s/2007/12/kobe_beef_estabrook\">food reporting that makes me think\u003c/a>, not just salivate. It means I can recycle piling magazines sooner.\u003c/p>\n\u003cp>Welcome Gourmet.com! Here here for dynamic reporting, envelope-pushing, well-researched, pavement-pounding food journalism!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have you been yet? Thoughts?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/837/gourmet-magazine-in-print-goes-online","authors":["5021"],"tags":["bayareabites_640","bayareabites_559","bayareabites_639","bayareabites_58","bayareabites_276"],"label":"bayareabites"},"bayareabites_703":{"type":"posts","id":"bayareabites_703","meta":{"index":"posts_1591205157","site":"bayareabites","id":"703","score":null,"sort":[1187358660000]},"guestAuthors":[],"slug":"the-mother-of-all-cooking-shows","title":"The Mother of All Cooking Shows","publishDate":1187358660,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1345053786,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/TVdI85jb8xg"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1577},"headData":{"title":"The Mother of All Cooking Shows | KQED","description":"This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave? Some people old enough to do so talk","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"703 http://blogs.kqed.org/bayareabites/2007/08/17/the-mother-of-all-cooking-shows/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/17/the-mother-of-all-cooking-shows/","disqusTitle":"The Mother of All Cooking Shows","path":"/bayareabites/703/the-mother-of-all-cooking-shows","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/703/the-mother-of-all-cooking-shows","authors":["5017"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_83","bayareabites_52","bayareabites_276"],"label":"bayareabites"},"bayareabites_643":{"type":"posts","id":"bayareabites_643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"643","score":null,"sort":[1181920980000]},"guestAuthors":[],"slug":"must-see-tv-posh-nosh","title":"Must See TV: Posh Nosh","publishDate":1181920980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There is very little that needs to be said about \u003ca href=\"http://www.bbc.co.uk/comedy/poshnosh/\">Posh Nosh\u003c/a>. It speaks for itself.\u003c/p>\n\u003cp>\u003cobject height=\"321\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Osal_DjXRgI\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/Osal_DjXRgI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Earlier this week, I was dining with friends at the most expensive restaurant in the universe when the topic of Posh Nosh came up. I had to fess up to my ignorance regarding the show, but I was intrigued.\u003c/p>\n\u003cp>Twelve or so courses of food and a one-hour-and-twenty-minute car ride later, I made my way back to my much loved computer and searched YouTube for anything I could find on the programme.\u003c/p>\n\u003cp>Jackpot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I may be the last person on earth to have heard of Posh Nosh but, if I am able to bring this laser-sharp beacon of light into anyone's awareness, mine will have been a life worth living.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor. Take the time to watch this episode.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1229979004,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":145},"headData":{"title":"Must See TV: Posh Nosh | KQED","description":"There is very little that needs to be said about Posh Nosh. It speaks for itself. Earlier this week, I was dining with friends at the most expensive restaurant in the universe when the topic of Posh Nosh came up. I had to fess up to my ignorance regarding the show, but I was intrigued.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"643 http://blogs.kqed.org/bayareabites/2007/06/15/must-see-tv-posh-nosh/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/15/must-see-tv-posh-nosh/","disqusTitle":"Must See TV: Posh Nosh","path":"/bayareabites/643/must-see-tv-posh-nosh","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is very little that needs to be said about \u003ca href=\"http://www.bbc.co.uk/comedy/poshnosh/\">Posh Nosh\u003c/a>. It speaks for itself.\u003c/p>\n\u003cp>\u003cobject height=\"321\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Osal_DjXRgI\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/Osal_DjXRgI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Earlier this week, I was dining with friends at the most expensive restaurant in the universe when the topic of Posh Nosh came up. I had to fess up to my ignorance regarding the show, but I was intrigued.\u003c/p>\n\u003cp>Twelve or so courses of food and a one-hour-and-twenty-minute car ride later, I made my way back to my much loved computer and searched YouTube for anything I could find on the programme.\u003c/p>\n\u003cp>Jackpot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I may be the last person on earth to have heard of Posh Nosh but, if I am able to bring this laser-sharp beacon of light into anyone's awareness, mine will have been a life worth living.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor. Take the time to watch this episode.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/643/must-see-tv-posh-nosh","authors":["5017"],"categories":["bayareabites_1593"],"tags":["bayareabites_52","bayareabites_275","bayareabites_276"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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