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By David A. Clarke Jr.
Planning for the last attack doesn't make Americans safer
Topic - Laura Shapiro
An exhibition on the history of lunch in New York City over the past 150 years serves up some delicious tidbits.
Massaging poultry, dropping food and utensils, and warbling her way through boeuf bourguignon and coq au vin, Julia Child left an indelible mark on American food.
AMERICAN FOOD WRITING: AN ANTHOLOGY WITH CLASSIC RECIPES
French food such as coquilles St. Jacques and quiche already had made it into middle class homes, Shapiro says, and there were even some French cookbooks around.
It was a time when a constant drumbeat of advertising and what passed for food journalism told women they had no time to cook, says Laura Shapiro, a culinary historian and author of "Julia Child: A Life."