{"id":1143,"date":"2012-09-25T11:19:53","date_gmt":"2012-09-25T15:19:53","guid":{"rendered":"http:\/\/www.kzoo.edu\/news\/?p=1143"},"modified":"2022-03-25T13:03:15","modified_gmt":"2022-03-25T17:03:15","slug":"k-history-prof-discusses-influence-of-julia-child","status":"publish","type":"post","link":"https:\/\/www.kzoo.edu\/news\/k-history-prof-discusses-influence-of-julia-child\/","title":{"rendered":"K History Prof Discusses Influence of Julia Child"},"content":{"rendered":"<p>To celebrate Julia Child\u2019s 100th birthday, Professor Emeritus of History <strong>David Strauss<\/strong> recently joined a panel of food historians whose task was to consider Child\u2019s continuing impact on the American food scene eight years after her death. Along with the panelists, 40 members of the National Arts Club in New York City first enjoyed a dinner comprised of four entr\u00e9es, four vegetable dishes, and two desserts, including such signature dishes as boeuf Bourguignon, oven-roasted potato galettes, and mousse au chocolat, all prepared from Child\u2019s recipes.\u00a0\u00a0 To conclude the evening, slices of los gatos g\u00e2teau cake (apricot and hazelnut)&#8211;a less familiar Julia Child dessert&#8211;were served.\u00a0 In addition to Strauss, panelists included Andy Smith (The New School, New York), Patricia Parkhurst Ferguson (Columbia University) and Dana Polan (New\u00a0 York University.)\u00a0 Strauss\u2019s presentation was informed by findings from his recent book titled <em>Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961<\/em> (The Johns Hopkins University Press).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>To celebrate Julia Child\u2019s 100th birthday, Professor Emeritus of History David Strauss recently joined a panel of food historians whose task was to consider Child\u2019s continuing impact on the American food scene eight years after her death. Along with the panelists, 40 members of the National Arts Club in New York City first enjoyed a [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[233],"tags":[39,64],"post_formats":[],"class_list":["post-1143","post","type-post","status-publish","format-standard","hentry","category-faculty-staff","tag-faculty","tag-history"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\r\n<title>K History Prof Discusses Influence of Julia Child - News and Events<\/title>\r\n<meta name=\"description\" content=\"To celebrate Julia Child\u2019s 100th birthday, Professor Emeritus of History David Strauss recently joined a panel of food historians whose task was to\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.kzoo.edu\/news\/k-history-prof-discusses-influence-of-julia-child\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"K History Prof Discusses Influence of Julia Child - 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Along with the panelists, 40 members of the National Arts Club in New York City first enjoyed a dinner comprised of four entr\u00e9es, four vegetable dishes, and two desserts, including such signature dishes as boeuf Bourguignon, oven-roasted potato galettes, and mousse au chocolat, all prepared from Child\u2019s recipes.\u00a0\u00a0 To conclude the evening, slices of los gatos g\u00e2teau cake (apricot and hazelnut)&#8211;a less familiar Julia Child dessert&#8211;were served.\u00a0 In addition to Strauss, panelists included Andy Smith (The New School, New York), Patricia Parkhurst Ferguson (Columbia University) and Dana Polan (New\u00a0 York University.)\u00a0 Strauss\u2019s presentation was informed by findings from his recent book titled <em>Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961<\/em> (The Johns Hopkins University Press).<\/p>\n","comment_info":"No Comments","_links":{"self":[{"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/posts\/1143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/comments?post=1143"}],"version-history":[{"count":2,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/posts\/1143\/revisions"}],"predecessor-version":[{"id":16270,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/posts\/1143\/revisions\/16270"}],"wp:attachment":[{"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/media?parent=1143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/categories?post=1143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/tags?post=1143"},{"taxonomy":"post_format","embeddable":true,"href":"https:\/\/www.kzoo.edu\/news\/wp-json\/wp\/v2\/post_formats?post=1143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}