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I'd hazard a guess that if you're
listening to the show, then at some

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00:00:03,640 --> 00:00:06,839
point in your life, you may
have heard of the acclaimed queen of French

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cuisine, Julia Child. Like many
of you, I too have seen the

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movie Julie and Julia, where Julia
Child was portrayed by the magnificent Meryl Streep.

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Like a fair amount feur of you, I too have tried cooking a

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few of Julia's recipes on a lazy
Sunday afternoon before the emergence of little toddler

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fingers made having raw meat and sharp
knives around less of an option. But

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even with all of this knowledge and
experience of Julia Child, I too was

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amazed to find out via my friend
Melissa over at Bewilderbeast's podcast, that Julia,

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before her foray into the culinary world, worked as a World War two

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spy, and she came up with
a recipe for shark repellent. It seems

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that even the most famous and lorded
among us still have a few tasty secrets

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up their sleeves. And today we're
going to dive into this fascinating side of

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one of modern cooking's most famous gourmands. Welcome to the fantastic History of food.

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Strange but true stories from history that
in some way involved food. I'm

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your host, Nick Charlie Key.
Julia Child was born Julia Caroline McWilliams on

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the fifteenth of August nineteen twelve in
Pasadena, California. Her family was incredibly

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wealthy, as her father was a
successful banker and her mother was the heiress

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to the Western Paper Company of Massachusetts. It's safe to say they didn't struggle

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financially, as happens with the children
of the elite and wealthy. She received

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the very best education money could buy
and attended the Catherine Branson's School for Girls.

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As you may or may not already
know about her, Julia was an

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incredibly tall woman, standing at six
ft two inches tall or just under a

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one hundred ninety centimeters. This meant
she excelled in her time as the captain

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of the woman's basketball team, and
gave her a sturdy frame with which to

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also become the president of the school's
hiking club. She would go on to

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attend the all female Smith College,
where her most notable contribution was policing the

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college's well manicured lawns, making sure
that no unruly student stepped foot on them.

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She herself felt that she was wasting
her life somewhat, and once wrote

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in her diary, I am sadly
an ordinary person with talents I do not

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use. She had no real ambition
to make much of herself, as she

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had no need for money or influence, both of which had been bestowed upon

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her at birth. She went on
to take a secretarial course, but left

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after just a month when she was
offered the job of secretary at W.

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J. Sloan, a furniture company
in New York City. Four years later,

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she was fired after a catastrophic mix
up with some important company documents.

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But in a strange twist of fate, it would be the emergence of the

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United States a patient in World War
Two that would forever change her life.

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It was September nineteen forty one,
just three months before the US would officially

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enter the war, and Julia wanted
to make herself useful to the cause.

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She began volunteering at the Pasadena chapter
of the American Red Cross, where she

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put her secretarial skills to good use, heading up the Department of Stenographic Services.

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Stenography is still mostly used in courtrooms
today, but was the method of

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taking down notes and meeting minutes as
people spoke in a shorthand writing style,

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often using symbols to represent words or
phrases in order to keep up with the

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pace of the speakers. When the
United States joined the war proper, Julia

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was unfortunately rejected for military combat roles
because of her unusual height. But this

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wouldn't stop her, as for the
first time in her life she had begun

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to feel a sense of purpose in
her work. So in nineteen forty two

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she would move divisions and become a
senior typist with the research unit of the

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Office of War Information in Washington,
and then by the end of that same

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year, she would join the Secret
Intelligence branch of the Office of Strategic Services,

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otherwise known simply as the OSS.
This was the agency that would later

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become would we know today as the
CIA. In another sideways move across departments,

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Julia would end up working for the
Emergency cea rescue equipment section of the

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Navy. It was by now nineteen
forty three and sharks had become a major

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concern for naval operations, not least
because of the media's sudden interest in it.

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In reality, for the first three
years of the war, they had

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only been around twenty incidents of shark
attacks on sailors and downed pilots who had

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found themselves caught in shark infested waters. But for the media, this was

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the perfect story to latch onto for
its gruesome details and the almost supernatural fear

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that sharks could inspire in people.
Families back home began to fear sharks or

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as much as they feared the Nazis. The Navy knew it had to do

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something, and so it turned to
the OSS for help in finding a solution

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to their shark problem. Scientists had
already by this point been working for years

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to find a solution to scare off
the toothy predators, but nothing they tried

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seemed to work. A new task
team was set up, which included a

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scientist from Harvard named Coolidge and a
Natural History Museum researcher named Henry Field.

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Coolidge would ask Julia to join them
in concocting something that would finally work.

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Julia Child and her team would end
up testing more than one hundred substances,

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including common poisons, decaying shark meat, acid, and various other chemical combinations,

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but it would be a full year
before they would hit upon something that

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finally began to show some promise.
In true Julia style, they were small

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cakes, but these cakes were made
of copper acetate mixed with black dye.

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Research showed that it was the closest
thing they could reproduce to how dead sharks

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smelled to other sharks, and was
a lot more effective for some reason,

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than when they had actually just used
dead sharks in their earlier tests. The

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military wasn't one hundred percent sold on
the idea, but the recipe was put

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into action and slowly released to soldiers
in the midst of World War Two.

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These copper acetate cakes were attached to
sailor's life vests and were also given to

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airmen to rubble themselves should they crash
land in the water. There was a

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feeling among the higher ups that even
if it wasn't as effective as it claimed

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to be, the placebo effect of
it at least calmed the men down and

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gave them more hope of survival than
they may otherwise have had. As the

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war dragged on, they began to
use these shark repellent cakes for more than

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just personnel uses. Hungry sharks had
a nasty habit of nibbling on sea mines

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intended for German and Japanese submarines as
well as other naval vessels. This would,

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of course result in the swift and
blinding demise of the unfortunate shark,

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but also meant the navy was losing
mines unnecessarily at a rapid rate, so

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they began coating these underwater minds in
the same substance with which the cakes were

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made, in order to prevent the
untimely death of some hungry and inquisitive sharks.

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Junior Child's time spent in the OSS helped

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her flourish into the woman with a
forceful personality that we have all come to

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know. It was here in Hington, d c. That she left behind

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her feelings of inadequacy and normalcy and
built creativity and confidence in abundance. She

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was awarded the Emblem of Meritorious Civilian
Service for her efforts during the war,

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and was recognized for her resourcefulness,
industry, and good judgment. After the

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war, the OSS would place her
at multiple stations overseas, spending time in

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China, India, and Sri Lanka, the latter of which being where she

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would meet and then ultimately fall in
love with her future husband, Paul Child,

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a fellow OSS officer. They were
soon married and packed their bags to

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begin a new life together in Paris. Paul was reassigned to work for the

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US Information Agency in nineteen forty eight, and it was during this time that

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Julia was left to run the household. It was at this point that she

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realized, with a sense of shame
and horror, that because of her privileged

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upbringing, she had never learned any
of the basic skills of homemaking, foremost

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of which was her lack of any
cooking skills. She knew she wanted to

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change this, and before fell head
over heels in love with French cuisine.

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She often recalled where it all began. Her husband, Paul, had traveled

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extensively before they had met, and
so had a fine appreciation for a variety

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of cuisines. It was because of
him that one night, early into their

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stay in France, he took Julia
to a fine dining restaurant in Rouenne called

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La Couron French for the Crown.
She describes that night as a culinary revelation

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and the meal of oysters, soul
munier and fine wine as an opening up

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of the soul and spirit. She
was hooked and wanted to not just consume

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these dishes, but also to create
them. She decided that the only thing

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for it was to enroll in one
of the most prestigious cooking schools in all

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of France and quite possibly the world
at the time, named La cordon Bleux.

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Julia was quoted as saying that on
her first day of school, all

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she knew how to do was boiled
the water to make a cup of tea.

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She took to the school like a
duck to water, and when she

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wasn't in class, she spent hours
wandering through the Parisian food markets, purchasing

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all manner of local ingredients to experiment
with at home. Once she had graduated

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from La cordon Bleu, she would
go on to study under a range of

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French master chefs, including Max Bonard. She even joined a woman's cooking club

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called La Cercle de Gomez, as
it was here that fate would intervene in

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her life. During one of the
club meetings, she met a woman named

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Simone Beck, who was in the
middle of writing a cookbook aimed at an

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American audience with her friend Louisette Bertoile. They brought Julia Child on initially as

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a consultant for the American audience,
but quickly she took to toiling away in

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the kitchen, coming up with her
own recipes for the first manuscript. Soon

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they were offering cooking classes for American
women write in their test kitchen, and

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called their informal cooking classes the School
of the Three Food Lovers. All the

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while they were cooking, testing,
writing, and updating their seminal masterpiece.

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It would take ten long years before
their hard work would pay off and the

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book would get picked up by a
major publisher. In that decade, Julia

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had moved around Europe with her husband's
assignments and had settled finally in Cambridge,

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Massachusetts. A large part of Julia's
role was translating the French recipes accurately and

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simply into English, making sure that
the recipes were detailed, interesting and practical.

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Upon its release, Mastering the Art
of French Cooking was a smash hit

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and had cemented the three women into
the culinary history books Forever. America was

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already going through a phase of loving
everything French, with a particular focus on

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its cuisine, so the book landed
at the perfect time to rarely explode onto

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the scene. The success of the
cookbook and Julia's sudden rise to a household

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name quickly led to her being offered
her own looking show on television. While

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we are inundated with cooking shows,
celebrity chefs and the like nowadays, she

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was a pioneer in this field,
which had not seen anything quite like it

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before. She had an easy manner
on camera, her trademark singsong voice,

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and her commanding stature all led to
her being instantly recognizable anywhere she went.

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In the years between nineteen sixty three
and nineteen sixty nine, she would record

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one hundred and ninety nine episodes of
her show The French Chef. She would

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go on to write many more cookbooks, would co found institutes such as the

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American Institute of Wine and Food,
as well as the Julia Child Foundation for

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Gastronomy and the Culinary Arts. She
was famous for putting flavor and enjoyment above

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any semblance of healthy dieting, which
was shown most notably in her generous use

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of butter in all of her cooking. The Child would end up building a

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home near Provence in the French countryside, high up in the hills above Cans.

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They would name their cottage La Pitchun, a local word meaning the little

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One. She would go on to
write cookbooks and star in many television shows

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throughout the rest of her life until
the ripe old age of ninety two,

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when she passed away in Montecito,
California. In two thousand and four.

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Her final book, My Life in
France, ends with some fantastic words with

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which I would like to end this
episode, she wrote, Thinking back on

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it now, it reminds me that
the pleasures of the table and of life

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are infinite. To Joe's born empathy. Thank you for listening to this episode

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of the Fantastic History of Food.
If you'd like to get in touch,

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you can find us on Twitter at
food History Pod. If you enjoyed this

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00:14:52,240 --> 00:14:56,960
episode, I'd really appreciate you taking
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Podcasts or whatever platform you listen on, and if you and leave a review

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as well. I also have a
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and get access to exclusive content,
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choose the topic for an upcoming episode. But all of this is only for

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our Patreon subscribers. Everyone who donates
or subscribes will also get a personal shout

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00:15:18,639 --> 00:15:22,919
out from me on an upcoming episode. Check out our website where you can

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find transcripts, show notes, and
references for each and every episode at food

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00:15:28,679 --> 00:15:39,440
History podcast dot com.
