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All granted as a difffering point of view. I just thought that the statement, "Julia Child was instrumental in helping to end America's post WWII isolationism" was a bit much. Drop "instrumental in" and I'd have no objection. You have the advantage of having seen the entire exhibit in context. When you speal of "post WWII" do you refer to the late 40's, early 50's, late 50's ....? The degree of American "isolation" from Europe varies considerably. For most of it's History America has, of course, been isolated from European culture by the Atlantic Ocean and the time factor involved in communicating. The differences between our emerging homogenous society and the older, more established and secular European countries were based on circumstance. To what degree any such differences are properly labeled "isolationist" is mostly due to the perspective of the labeler. In this instance, I think the statement was a bit grandiose. You are quite welcome to disagree. In all other regards I will concur in the use of all superlatives concerning Julia! THANX SB

Although Martha Stewart's company's stock has plummeted, (although it's hardly alone in that regard), the ratings for her television show and readership of her newspaper and interent venues has hardly suffered at all. The general public correctly sees this as just another example of the infotainment media's fixation on easy target stories; although it is unusual to see them turn on somebody who may have been considered "one of their own". Ms. Stewart will probably have the last laugh because if all publicity really is good publicity, her name is very easy to spell.

While I love Julia Child dearly, and would never seek to diminish her influence on the topic of cooking in America, I think this is a bit overblown. The returning GI's had experienced European culture, including food, (and to a lesser degree Asian Culture). With the new medium of television, and other modern communications, and aided by the convenience of modern commercial air travel, there was hardly what one could have been called a prevailing attitude of "isolationism" concerning Europe in the post WWII United States. In fact, European arts, fashions, cars, and influences were considered quite chic, and superior to our own in celebrity and intellectual circles. Julia surely was the right person, in the right place, at the right time to introduce French cooking, and innovative culinary techniques in general to a new audience, and that by itself is enough to insure her place in History.

Andrea Immer was on Emeril last week, the Red Wine show I believe, perhaps a repeat episode, but looking cute as ever. SB (also likes Padma Lakshmi) PS: And who, just to avoid any accusations of sexism, loved "Two Fat Ladies"

Apparently. Yeah, reality sucks man.

I've had a KitchenAid 6 qt for over ten years, use it several times each week, and would probably rather lose my right hand than part with it. (I'm left handed) I often think that the 5 qt model with the tilt up head would be easier to use, but I wouldn't want to give up the capacity and power of the larger, fixed head model. SB (also has all atttachments except roto slicer/shredder)

RE: "Speaking of hotels, you definitely don't want to know how much time we spend talking about lower intestinal activity and the peculiarities of the local plumbing" An old writers trick. You have now used up one and one-half of the three eternal topics; "Death. Shit, and Dairy Queen Man". THANX SB

ditto My parents have subscribed since 1946. I've "read" the New Yorker since before I could literally read. I've also canceled my subscription on several occasions, but always returned. I've actually let nearly one year's worth of issues pile up without even lifting a cover until my Mother alerted me to the Food Issue. Once again, I guess I will be re-subscribing. There really is no alternative publication available, although if I'm not going to read them, any periodical (Hot Rod, Hustler, Field & Stream) would serve as well. It's hard to explain. Like why you contribute to the same charity year after year.

Don't feel too bad. The same thing happened with CNBC and serious financial news.

There were probably very few of what we would call chefs. And the far more common cooks, (and the chefs too for that matter), were just trained peasants?

Gee, you guys who read the New Yorker sure are clever!

Is this Thread for real?

I was going to reply, but it got a little to OT for me

"I'm not a culinary anthropologist, but..." Alton Brown does feature same on his show. For the equivalent of a Poor-Persons Degree in Culinary Anthropology, just get yourself a subscription to Gastronomica.

I agree that both Elizabeth David's and Shirley Corrihor's recipes can be identified by writing style, and I'll add, (I can't believe I'm the first to mention her), MLK Fisher's. I'm tempted to propose Julia Child, put perhaps seeing chefs on TV infuses personality into their writing that would otherwise not show up.