By Marilyn Turk
What do you
know about Julia Child? Did you ever watch any of her cooking shows?
Maybe you
watched the movie “Julia & Julia” like I did. I have to admit I didn’t
follow her shows and knew little about her. But recently, while researching
women spies in World War II, I came across her name and wanted to learn more.
Julia McWilliams
was born in 1912, the oldest of three children. Her family was wealthy and had
a cook who prepared their meals, so Julia didn’t learn how to cook until much
later. Julia attended boarding school, then graduated from Smith College with a
history degree. She played tennis, golf and basketball while attending school.
When the
United States entered World War II, Julia, like most other Americans, wanted to
do her patriotic duty. But at 6’2,” she was too tall to join the Women’s Army
Corp (WACS) or the Navy’s counterpart, the WAVES. Those rejections led her to
join the Office of Strategic Services (OSS), the forerunner of the CIA in
Washington, DC. Child worked as a research assistant in the Secret Intelligence
Division, reporting directly to the head of OSS, General William J. Donovan.
Julia then
transferred to the OSS Emergency Sea Rescue Equipment Section and in 1944, took
an overseas post in Ceylon, now Sri Lanka. Her responsibilities included “registering,
cataloging and channeling a great volume of highly classified communications
for the OSS’s secret stations in
Asia. One of Julia’s experiences with the Sea Rescue Section was to help
develop a “shark repellent.” As she stated in her book, Sisterhood of Spies, “I must say we had lots of fun. We designed
rescue kits and other agent paraphernalia. I understand the shark repellent we
developed is being used today for downed space equipment – strapped around it
so the sharks won’t attack when it lands in the ocean.”
![]() |
| Paul and Julia Child |
She was then transferred to China where she served as the
chief of the OSS Registry. It was in China where Julia met Paul Child, an OSS
officer, whom she eventually married. When the couple moved to Paris, Julia was
exposed to fine French cuisine, and in an effort to learn to cook for her
husband’s gourmet taste, Julia took lessons at Le Cordon Bleu.
Her first cookbook, Mastering
the Art of French Cooking, was published in 1961 after nine years of
research, rewrites and rejections, something many writers can identify with.
![]() |
| Paul and Julia |
Julia Child is credited with many firsts - bringing French food to American cuisine, being the first woman to host her own television cooking show, and being the first woman inducted into the Culinary Institute of America Hall of Fame.
Julia’s kitchen
which her husband designed with custom-built high counters in their
Massachusetts home is now in the Smithsonian’s Natural Museum of American
History.
What foods do
you think Julia introduced to America?























