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I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

Julia Child

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Julia Child
Age: 91 †
Born: 1912
Born: August 15
Died: 2004
Died: August 13
Chef
Cook
Television Presenter
Writer
Pasadena
California
Julia Carolyn Child
Able
Gastronomy
Like
Universities
People
Arts
Degree
University
Degrees
Fine
Art

More quotes by Julia Child

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If you're afraid of butter, use cream.
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There is nothing worse than grilled vegetables.
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My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.
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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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No one's more important than people.
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The main thing is to have a gutsy approach and use your head.
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Food like love is a deeply emotional matter.
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Noodles are not only amusing but delicious.
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Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
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I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.
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A passionate interest in what you do is the secret of enjoying life...whether it is helping old people or children, or making cheese or growing earthworms.
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I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
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Everything can have drama if it's done right. Even a pancake.
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The only time to eat diet food is while you're waiting for the steak to cook.
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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 of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.
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People who love to eat are always the best people.
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Sooner or later the public will forget you the memory of you will fade. What's important are the individuals you've influenced along the way.
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It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.
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The tomato hides its griefs. Internal damage is hard to spot.
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If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
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