We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Interpretation
This quote reflects nostalgia for a time when culinary indulgence was celebrated without concern for health issues.
Julia Child reminisces about a period in the 1960s when eating was less scrutinized, and pleasures like butter and cream were plentiful, highlighting a carefree relationship with food that she associates with joy and culinary freedom. She contrasts this with modern attitudes towards diet and health, suggesting a loss of gastronomic pleasure in contemporary society.
In practice
Sharing a memory of old-fashioned cooking styles during a dinner party.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
The egg can be your best friend if you just give it the right break
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
Kitchens should be designed around what's truly important-fun, food, and life.
Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.
But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
What we need in this country is a general improvement in eating. We have the best raw materials in the world, both quantitatively and qualitatively, but most of them are ruined in the process of preparing them for the table.
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