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Julia Carolyn Child (née McWilliams;[1] August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of Mastering the Art of French Cooking, Vol.1 which was The French Chef, which premiered in 1963.


In August 15, 1912, Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams, Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress.[2] Child's Mastering the Art of French Cooking, Vol.1 maternal grandfather was Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins.


Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California.[2] In high school, Child was sent to the Katherine Mastering the Art of French Cooking, Vol.1 Branson School in Ross, California, which was at the time
a boarding school.[3] At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a youth.


She also played sports while attending Smith College, from which she graduated in 1934 with a major in history.[1][4]


Child Mastering the Art of French Cooking, Vol.1 grew up in a family with a cook, but she did not observe or learn cooking from this person, and never learned until she met her husband-to-be, Paul, who grew up in a family very interested in food.[5]


Following her graduation from college, Child moved to New York City, where Mastering the Art of French Cooking, Vol.1 she worked as a copywriter for the advertising department of W. & J. Sloane.


Child joined the Office of Strategic Services (OSS) after finding that she was too tall to enlist in the Women's Army Corps (WACs) or in the U.S. Navy's WAVES.[6] She began her OSS career as a Mastering the Art of French Cooking, Vol.1 typist at its headquarters in Washington but, because of her education and experience, soon was given a more responsible position
as a top-secret researcher working directly for the head of OSS, General William J. Donovan.[7][8][9]


As a research assistant in the Secret Intelligence division, she typed 10,000 names on white Mastering the Art of French Cooking, Vol.1 note cards to keep track of officers. For a year, she worked at the OSS Emergency Rescue Equipment Section (ERES) in Washington, D.C. as a file clerk and then as an assistant to developers of a shark repellent needed to ensure that sharks would not explode ordnance targeting German U-boats. Mastering the Art of French Cooking, Vol.1 In 1944, she was posted to Kandy, Ceylon (now Sri Lanka), where her responsibilities included "registering, cataloging and channeling a great volume of highly classified communications" for the OSS's clandestine stations in Asia.[10] She was later posted to Kunming, China, where she received the Emblem of Meritorious Civilian Service as Mastering the Art of French Cooking, Vol.1 head of the Registry of the OSS Secretariat.[11]


When Child was asked to solve the problem of too many OSS underwater explosives being set off by curious sharks, "Child's solution
was to experiment with cooking various concoctions as a shark repellent," which were sprinkled in the water near the explosives Mastering the Art of French Cooking, Vol.1 and repelled sharks.[12] Still in use today, the experimental shark repellent "marked Child's first foray into the world of cooking ..."[12]


For her service, Child received an award that cited her many virtues, including her “drive and inherent cheerfulness”.[7] As with other OSS records, her file was declassified in 2008. Mastering the Art of French Cooking, Vol.1 Unlike other files, her complete file is available online.[13]


While in Kunming, she met Paul Cushing Child, also an OSS employee, and the two were married 1 September 1946, in Lumberville, Pennsylvania,[14] later moving to Washington, D.C. A New Jersey native[15] who had lived in Paris as an artist and Mastering the Art of French Cooking, Vol.1 poet, Paul was known for his sophisticated palate,[16] and introduced his wife to fine cuisine. He joined the United States Foreign Service, and, in 1948, the coup


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