6:00 p.m.

Julia Child didn't start cooking until she was 39, but no other chef influenced late-20th-century American cooking more than she did. Forty-five years after the debut of her groundbreaking PBS show, The French Chef, this panel will discuss the profound effects of her books, television shows, and entertaining and accessible persona on our cuisine and culture. 

Panelists include Judith Jones, Julia Child's editor at Knopf and author of The Tenth Muse; My Life in Food; Molly O'Neill, former New York Times Magazine food columnist and author of The New York Cookbook; Joan Reardon, author of M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table; and Laura Shapiro, author of the Penguin Lives book, Julia Child.  Moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink. This event is offered in conjunction with the New School course, Julia Child: Culinary Revolutionary, that will commence on June 10.

Please visit www.newschool.edu/generalstudies/foodstudies.aspx for more information. Sponsored by The New School Food Studies Program in association with the Culinary Historians of New York.

Wollman Hall, Eugene Lang Building, 65 West 11th Street, 5th floor (enter at 66 West 12th Street)

Admission:
$8; free to all students and New School faculty, staff, and alumni with ID

In person purchases can be made at The New School Box Office at 66 West 12th Street, main floor, Monday-Thursday 4:00 to 7:00 p.m., and Friday 3:00 to 6:00 p.m. The box office opens the first day of classes and closes after the last paid event of each semester. Reservations and inquiries can be made by emailing boxoffice@newschool.edu or calling 212.229.5488

For events scheduled during the summer term, the box office will open one hour before each event. During this period only, reservations can be made using the above contact information.