HomeJulia Child The French Chef by Dana Polan 2011 Paperback Biography
Julia Child The French Chef by Dana Polan 2011 Paperback Biography
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Illustrator:Yesbrand:Duke University PressBook Series:Spin Offs Ser.Publisher:Duke University PressTopic:Television / History & Criticism, Regional & Ethnic / French, Television / General, Culinary, Gender Studiesgtin13:9780822348726Item Width:5.9 inNumber of Pages:312 PagesGenre:Cooking, Performing Arts, Social Science, Biography & AutobiographyFormat:Trade PaperbackAuthor:Dana PolanItem Weight:13.8 OzISBN-13:9780822348726Publication Year:2011LC Classification Number:PN1992Item Height:1 inLCCN:2011-006505Table Of Content:Acknowledgments ix 1. The Difference She Made 1 2. Television Cookery b.c. (Before Child) 41 3. French Cuisine, American Style 78 4. The Beginnings of The French Chef 114 5. Prepping The French Chef 137 6. The Success of The French Chef 185 7. New Beginnings and the Ending to The French Chef 214 8. Kitchen Drama 231 Notes 249 References 277 Further Readings on TV Cooking Shows 285 Index 289Item Length:8.2 inBook Title:Julia Child's the French ChefISBN-10:0822348721Language:EnglishSynopsis:Julia Child's TV show, The French Chef , was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child's program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television's culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child's unique personality and captivating on-air presence., Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.Dewey Edition:22Reviews:"[Polan's] writing is consistently engaging, whether he's discussing chicken carcasses being made to dance along the counter or the technical implications of a dropped soufflé. He also brings a steady influx of humor and interesting tangents to his account. . . . Thoroughly researched and wonderfully illuminating, Polan's book will earn admiration in both readers interested in television and those interested in Julia Child." - Andi Diehn, ForeWord, “ Julia Child’s The French Chef is a fabulous book filled with delicious nuggets about the television series that changed what Americans ate-and what Americans watched on television. The book is both entertaining and informative, and it is timely, for it has been fifty years since the series first aired. Dana Polan is as bright, insightful, and companionable as was the television series. Bravo!â€�- Andrew F. Smith , Editor, The Oxford Encyclopedia of Food and Drink in America, "In Julia Child's The French Chef, Dana Polan offers a fascinating new perspective on Child and her on-air persona. He demonstrates the crucial interplay among the celebrity (Julia), handler (her husband, Paul), and producer (the public television station WGBH), and the way they all came together into such a magical whole. This investigation is an important contribution to our understanding of Child's seminal role in shaping American attitudes toward food."- Darra Goldstein , Editor in Chief, Gastronomica: The Journal of Food and Culture, "[A] history of early American television telescoped through the persona and history of Julia Child. . . . [F]ascinating. . . . Mr. Polan's meticulous work in Julia Child's The French Chef contributes much to the growing literature on American food history." - Cynthia D. Bertelsen, New York Journal of Books, "[A] history of early American television telescoped through the persona and history of Julia Child. . . . [F]ascinating. . . . Mr. Polan's meticulous work in Julia Child's The French Chef contributes much to the growing literature on American food history." - Cynthia D. Bertelsen, New York Journal of Books "[Polan's] writing is consistently engaging, whether he's discussing chicken carcasses being made to dance along the counter or the technical implications of a dropped soufflé. He also brings a steady influx of humor and interesting tangents to his account. . . . Thoroughly researched and wonderfully illuminating, Polan's book will earn admiration in both readers interested in television and those interested in Julia Child." - Andi Diehn, ForeWord " Julia Child's The French Chef is a fabulous book filled with delicious nuggets about the television series that changed what Americans ate--and what Americans watched on television. The book is both entertaining and informative, and it is timely, for it has been nearly fifty years since the series first aired. Dana Polan is as bright, insightful, and companionable as was the television series. Bravo!"-- Andrew F. Smith , Editor, The Oxford Encyclopedia of Food and Drink in America "In Julia Child's The French Chef, Dana Polan offers a fascinating new perspective on Child and her on-air persona. He demonstrates the crucial interplay among the celebrity (Julia), handler (her husband, Paul), and producer (the public television station WGBH), and the way they all came together into such a magical whole. This investigation is an important contribution to our understanding of Child's seminal role in shaping American attitudes toward food."-- Darra Goldstein , Editor in Chief, Gastronomica: The Journal of Food and Culture "With a refreshing intellectual passion, Dana Polan offers a compelling glimpse into the industrial and cultural ethos of Julia Child and her television show, The French Chef . Polan carefully delineates a model for how to study the media through an individual program, and in so doing, provides a definitive reason for the need to study popular culture in a theoretically and methodologically rigorous way. Essential for those in food and food-related studies, this insightful and engaging book will also be a must-read for media studies scholars."-- Sarah Banet-Weiser , author of Kids Rule!: Nickelodeon and Consumer Citizenship "[A] history of early American television telescoped through the persona and history of Julia Child. . . . [F]ascinating. . . . Mr. Polan's meticulous work in Julia Child's The French Chef contributes much to the growing literature on American food history." -- Cynthia D. Bertelsen New York Journal of Books "[Polan's] writing is consistently engaging, whether he's discussing chicken carcasses being made to dance along the counter or the technical implications of a dropped soufflé. He also brings a steady influx of humor and interesting tangents to his account. . . . Thoroughly researched and wonderfully illuminating, Polan's book will earn admiration in both readers interested in television and those interested in Julia Child." -- Andi Diehn Foreword Reviews, "[Polan's] writing is consistently engaging, whether he's discussing chicken carcasses being made to dance along the counter or the technical implications of a dropped souffl. He also brings a steady influx of humor and interesting tangents to his account. . . . Thoroughly researched and wonderfully illuminating, Polan's book will earn admiration in both readers interested in television and those interested in Julia Child." - Andi Diehn, ForeWord, " Julia Child's The French Chef is a fabulous book filled with delicious nuggets about the television series that changed what Americans ate-and what Americans watched on television. The book is both entertaining and informative, and it is timely, for it has been fifty years since the series first aired. Dana Polan is as bright, insightful, and companionable as was the television series. Bravo!" Andrew F. Smith, Editor, The Oxford Encyclopedia of Food and Drink in America "In Julia Child's The French Chef , Dana Polan offers a fascinating new perspective on Child and her on-air persona. He demonstrates the crucial interplay among the celebrity (Julia), handler (her husband, Paul), and producer (the public television station WGBH), and the way they all came together into such a magical whole. This investigation is an important contribution to our understanding of Child's seminal role in shaping American attitudes toward food." Darra Goldstein, Editor in Chief, Gastronomica: The Journal of Food and Culture "With a refreshing intellectual passion, Dana Polan offers a compelling glimpse into the industrial and cultural ethos of Julia Child and her television show, The French Chef. Polan carefully delineates a model for how to study the media through an individual program, and in so doing, demonstrates the value of studying popular culture in a theoretically and methodologically rigorous way. Essential for those in food and food-related studies, this insightful and engaging book will also be a must-read for media studies scholars."-Sarah Banet-Weiser, author of Kids Rule! Nickelodeon and Consumer Citizenship, " Julia Child's The French Chef is a fabulous book filled with delicious nuggets about the television series that changed what Americans ate--and what Americans watched on television. The book is both entertaining and informative, and it is timely, for it has been nearly fifty years since the series first aired. Dana Polan is as bright, insightful, and companionable as was the television series. Bravo!"-- Andrew F. Smith , Editor, The Oxford Encyclopedia of Food and Drink in America, “In Julia Child’s The French Chef, Dana Polan offers a fascinating new perspective on Child and her on-air persona. He demonstrates the crucial interplay among the celebrity (Julia), handler (her husband, Paul), and producer (the public television station WGBH), and the way they all came together into such a magical whole. This investigation is an important contribution to our understanding of Child’s seminal role in shaping American attitudes toward food.â€�- Darra Goldstein , Editor in Chief, Gastronomica: The Journal of Food and Culture, "With a refreshing intellectual passion, Dana Polan offers a compelling glimpse into the industrial and cultural ethos of Julia Child and her television show, The French Chef . Polan carefully delineates a model for how to study the media through an individual program, and in so doing, provides a definitive reason for the need to study popular culture in a theoretically and methodologically rigorous way. Essential for those in food and food-related studies, this insightful and engaging book will also be a must-read for media studies scholars."- Sarah Banet-Weiser , author of Kids Rule!: Nickelodeon and Consumer Citizenship, "In Julia Child's The French Chef, Dana Polan offers a fascinating new perspective on Child and her on-air persona. He demonstrates the crucial interplay among the celebrity (Julia), handler (her husband, Paul), and producer (the public television station WGBH), and the way they all came together into such a magical whole. This investigation is an important contribution to our understanding of Child's seminal role in shaping American attitudes toward food."-- Darra Goldstein , Editor in Chief, Gastronomica: The Journal of Food and Culture, " Julia Child's The French Chef is a fabulous book filled with delicious nuggets about the television series that changed what Americans ate-and what Americans watched on television. The book is both entertaining and informative, and it is timely, for it has been nearly fifty years since the series first aired. Dana Polan is as bright, insightful, and companionable as was the television series. Bravo!"- Andrew F. Smith , Editor, The Oxford Encyclopedia of Food and Drink in America, "With a refreshing intellectual passion, Dana Polan offers a compelling glimpse into the industrial and cultural ethos of Julia Child and her television show, The French Chef . Polan carefully delineates a model for how to study the media through an individual program, and in so doing, provides a definitive reason for the need to study popular culture in a theoretically and methodologically rigorous way. Essential for those in food and food-related studies, this insightful and engaging book will also be a must-read for media studies scholars."-- Sarah Banet-Weiser , author of Kids Rule!: Nickelodeon and Consumer CitizenshipDewey Decimal:641.5944
This book is a fantastic deep dive into Julia Child's iconic show! Polan’s insights make you appreciate her impact on cooking and TV. A must-read for foodies and fans of culinary history—engaging, well-researched, and packed with fun details. Loved every page!
This book is a fantastic deep dive into Julia Child's iconic show! Polan’s insights make you appreciate her impact on cooking and TV. A must-read for foodies and fans of culinary history—engaging, well-researched, and packed with fun details. Loved every page!