PBS高端访谈:茱莉亚的孩子庆祝100岁生日

 　　GWEN IFILL: Finally tonight, the continuing influence of Julia Child on cooking and American tastes.

　　Today would have been the famous French chef's 100th birthday. The tributes have already begun for one of the original pioneers in the PBS family.

　　We have our own look. And Jeffrey Brown is our guide.

　　JULIA CHILD: The chicken sisters, Ms. Boiler¹, Ms. Fryer.

　　JEFFREY BROWN: A little confidence, Julia Child taught several generations of Americans, is all you need to cook French cuisine² -- oh, and a lot of butter.

　　JULIA CHILD: If you do that, then the butter won't burn.

　　JEFFREY BROWN: In fact, it wasn't until her 30s that Child even began cooking seriously. She was born in Pasadena in 1912, and during World War II, worked for the OSS, the precursor³ to the CIA.

　　Then, in 1949, while her husband was stationed in Paris as a Foreign Service officer, she enrolled⁴ at the famed Cordon⁵ Bleu School of Cooking. In 1961, she published the first of 18 books and the one that made her a national name. "Mastering the Art of French Cooking" not only launched Child as an author. It led to her first TV show, which debuted⁶ nationally on public television in 1963.

　　JULIA CHILD: Welcome to "The French Chef." I'm Julia Child.

　　JEFFREY BROWN: In short order, she became a smash hit. There was no one else quite like her.

　　JULIA CHILD: You just have to have the courage of your convictions, particularly if it's sort of a loose mass like this. Well, that didn't go very well, but you can always pick it up. And if you are alone in the kitchen, who is going to see?

　　JEFFREY BROWN: She was famous enough to be parodied⁷ on "Saturday Night Live."

　　DAN AYKROYD, actor: I'm going to make a holiday feast or les fetes d'holiday.

　　JEFFREY BROWN: And after Child's death in 2004, Meryl Streep introduced her to a younger generation in the film "Julie and Julia."

　　MERYL STREEP, actress: You should have seen the way those men looked at me. And then they discovered I was fearless.

　　JEFFREY BROWN: Now, marking Child's 100th birthday, PBS Digital Studios has released a musical remix of her years on the air.

　　JULIA CHILD: You can't define these in a recipe. You can only know them by knowing how the food should taste.

　　JEFFREY BROWN: And, today, the National Museum of American History celebrated⁸ Julia Child, unveiling a new showing of her TV kitchen.

　　And some thoughts on Julia Child's impact all these years later. It comes from her great nephew, Alex Prud'Homme. He co-wrote with Child the book "My Life in France," which, among other things, documents her early years, her passion for French cooking, and her struggle early on to get published.

　　Alex, welcome.

　　ALEX PRUD'HOMME, Co-Author, "My Life in France": Thanks.

　　JEFFREY BROWN: I want to start with those years in France, because -- that you and she wrote about, because that's really where she discovered herself, right?

　　ALEX PRUD'HOMME: It's true.

　　Before Paul took her to France in 1948, Julia hadn't traveled much at all. She'd been to Mexico. And although she had studied French her whole academic career, she said to me that she could never really speak French until she arrived November 3, 1948.

　　Paul was in the diplomatic service. He brought her here—brought over to France. And they stepped off the boat and drove to Paris. And along the way, they stopped in Rouen, the famous medieval town, and they had lunch. And her first French meal was a Sole meunière. And she described it to me as an opening of the soul.

　　It's where she really discovered her true passion. And it was the meal that changed her life and arguably American cooking.

　　JEFFREY BROWN: Now, you knew her. This exuberance⁹ we see, the style, the way of talking, of describing things, that was her for real?

　　ALEX PRUD'HOMME: Well, the Julia you saw on television was the real Julia that I knew as a flesh-and-blood person.

　　I think, on television, it gets amped up a little bit. You know, she could sometimes get wild and crazy with her blowtorches and her giant knives and having fun with umbrellas on TV. She wasn't like that at home, but she was really fun, really smart, inquisitive¹⁰, somewhat mischievous¹¹ and a very hard worker.

　　And so the Julia—the essence of the Julia that you saw on television was the real Julia.

　　JEFFREY BROWN: I don't know if you want to call it a philosophy, but this cooking as a social endeavor, cooking as something you talk to people about on the television and that you sort of do for people, that was—that was real?

　　ALEX PRUD'HOMME: Yes. That was real.

　　I mean, Julia was a great communicator. She was a natural at this new medium at the time, television. And, you know, she had spent years working in obscurity very hard on preparing her technique and learning about food. And then, when it came time for her to go on television and talk about it to the American public, she made it look easy.

　　And one of the things that she always said was, you know, it really is easy. Don't get disturbed by these long recipes. It's quite easy. And people followed her tune¹² and, in fact, were really inspired by her to try things that they never would have otherwise.

　　JEFFREY BROWN: And when she became such a celebrity¹³, she clearly was aware of it. Did it change any—change her, change anything?

　　ALEX PRUD'HOMME: Not a bit.

　　You know, Julia enjoyed the trappings of celebrity-hood, but she really thought of herself as a teacher and as a student and was in a lifelong pursuit of knowledge and experience. And so the celebrity thing was fun for her because she was a bit of a ham and she enjoyed being on television and having fun with it, and -- but really her message was quite serious, which is that we ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal¹⁴ event.

　　JEFFREY BROWN: So you're saying she thought of herself first and foremost as a teacher, not as a cook or chef, not as a television personality?

　　ALEX PRUD'HOMME: Well, a teacher of cookery, as she put it.

　　(LAUGHTER)

　　ALEX PRUD'HOMME: Yes, yes, and as a student. She just loved to learn. And so I think this celebrity thing was a nice side benefit for her.

　　JEFFREY BROWN: You were telling—we were talking earlier before this started that she wasn't a highfalutin eater herself. She was an eater, but she would eat the crackers¹⁵ and anything.

　　ALEX PRUD'HOMME: Well, one of her favorite hors d'oeuvre was the little orange goldfish that...

　　JEFFREY BROWN: Goldfish.

　　(LAUGHTER)

　　ALEX PRUD'HOMME: Yes. No, and she liked a good hamburger and a good french fry. But she also knew her sauces and loved very elaborate French meals and fine wines.

　　So she was very democratic in her tastes, yes.

　　JEFFREY BROWN: How do you see her influence today?

　　ALEX PRUD'HOMME: Oh, you see it everywhere, of course.

　　She wasn't the first chef on television, but she was the one who really brought, I think, cooking on television to a large audience. And you look at what has happened now, and there's—it's just exploded. It's amazing.

　　But aside from that, there's a seriousness about food in this country that I think she helped to inspire and to spur onward¹⁶. And there is a real interest in cookbooks as a genre¹⁷. And her influence extends in many ways. One of the things that I always like to point out is that she had a sort of life philosophy that she applied¹⁸ to cooking, but that one can apply to any aspect of life.

　　It was a very optimistic view of the world, very positive. She would always say, work hard, take risks. If you make a mistake, don't apologize, and, above all, have fun. And, you know, she would sum it up by saying, bon appetit.

　　And I think that that was something that is part of her legacy¹⁹. It's this very optimistic, can-do, risk-taking, fun-loving approach to life.

　　JEFFREY BROWN: And no doubt why we're still here talking about her.

　　ALEX PRUD'HOMME: Exactly. Yes.

　　JEFFREY BROWN: Alex Prud'Homme, thanks very much.

　　ALEX PRUD'HOMME: Merci.

　　JUDY WOODRUFF: That's fun.

　　The celebration of Julia Child's 100th birthday continues on our Web site. Watch the Julia Child remix made by PBS. Take a quiz about the French chef. Plus, find recipes, full episodes and clips from her programs and much more.

1 boiler   

n.锅炉；煮器(壶，锅等)

参考例句：

• That boiler will not hold up under pressure.那种锅炉受不住压力。
• This new boiler generates more heat than the old one.这个新锅炉产生的热量比旧锅炉多。

2 cuisine   

n.烹调，烹饪法

参考例句：

• This book is the definitive guide to world cuisine.这本书是世界美食的权威指南。
• This restaurant is renowned for its cuisine.这家餐馆以其精美的饭菜而闻名。

3 precursor   

n.先驱者；前辈；前任；预兆；先兆

参考例句：

• Error is often the precursor of what is correct.错误常常是正确的先导。
• He said that the deal should not be seen as a precursor to a merger.他说该笔交易不应该被看作是合并的前兆。

4 enrolled   

adj.入学登记了的v.[亦作enrol]( enroll的过去式和过去分词 )；登记，招收，使入伍（或入会、入学等），参加，成为成员；记入名册；卷起，包起

参考例句：

• They have been studying hard from the moment they enrolled. 从入学时起，他们就一直努力学习。 来自《简明英汉词典》
• He enrolled with an employment agency for a teaching position. 他在职业介绍所登了记以谋求一个教师的职位。 来自《简明英汉词典》

5 cordon   

n.警戒线，哨兵线

参考例句：

• Police officers threw a cordon around his car to protect him.警察在他汽车周围设置了防卫圈以保护他。
• There is a tight security cordon around the area.这一地区周围设有严密的安全警戒圈。

6 debuted   

初次表演，初次登台（debut的过去式与过去分词形式）

参考例句：

• In late 2003 a full-size SUV, the Pathfinder Armada, debuted. 2003年末，全尺寸SUV的探路者无敌舰队，推出。
• The album debuted at number two and quickly went platinum. 专辑一亮相就荣登排行榜第二名，很快就取得了白金销量。

7 parodied   

v.滑稽地模仿，拙劣地模仿( parody的过去式和过去分词 )

参考例句：

• All these peculiarities of his style have been parodied by his assailants. 他的所有这些风格特征都受到攻击者模仿嘲弄。 来自互联网
• The above examples are all slightly parodied versions of classical dance steps. 上述例子都可以说是经典舞步的模仿版本。 来自互联网

8 celebrated   

adj.有名的，声誉卓著的

参考例句：

• He was soon one of the most celebrated young painters in England.不久他就成了英格兰最负盛名的年轻画家之一。
• The celebrated violinist was mobbed by the audience.观众团团围住了这位著名的小提琴演奏家。

9 exuberance   

n.丰富；繁荣

参考例句：

• Her burst of exuberance and her brightness overwhelmed me.她勃发的热情和阳光的性格征服了我。
• The sheer exuberance of the sculpture was exhilarating.那尊雕塑表现出的勃勃生机让人振奋。

10 inquisitive   

adj.求知欲强的，好奇的，好寻根究底的

参考例句：

• Children are usually inquisitive.小孩通常很好问。
• A pat answer is not going to satisfy an inquisitive audience.陈腔烂调的答案不能满足好奇的听众。

11 mischievous   

adj.调皮的，恶作剧的，有害的，伤人的

参考例句：

• He is a mischievous but lovable boy.他是一个淘气但可爱的小孩。
• A mischievous cur must be tied short.恶狗必须拴得短。

12 tune   

n.调子；和谐，协调；v.调音，调节，调整

参考例句：

• He'd written a tune,and played it to us on the piano.他写了一段曲子，并在钢琴上弹给我们听。
• The boy beat out a tune on a tin can.那男孩在易拉罐上敲出一首曲子。

13 celebrity   

n.名人，名流；著名，名声，名望

参考例句：

• Tom found himself something of a celebrity. 汤姆意识到自己已小有名气了。
• He haunted famous men, hoping to get celebrity for himself. 他常和名人在一起, 希望借此使自己获得名气。

14 communal   

adj.公有的，公共的，公社的，公社制的

参考例句：

• There was a communal toilet on the landing for the four flats.在楼梯平台上有一处公共卫生间供4套公寓使用。
• The toilets and other communal facilities were in a shocking state.厕所及其他公共设施的状况极其糟糕。

15 crackers   

adj.精神错乱的，癫狂的n.爆竹( cracker的名词复数 )；薄脆饼干；（认为）十分愉快的事；迷人的姑娘

参考例句：

• That noise is driving me crackers. 那噪声闹得我简直要疯了。
• We served some crackers and cheese as an appetiser. 我们上了些饼干和奶酪作为开胃品。 来自《简明英汉词典》

16 onward   

adj.向前的，前进的；adv.向前，前进，在先

参考例句：

• The Yellow River surges onward like ten thousand horses galloping.黄河以万马奔腾之势滚滚向前。
• He followed in the steps of forerunners and marched onward.他跟随着先辈的足迹前进。

17 genre   

n.(文学、艺术等的)类型，体裁，风格

参考例句：

• My favorite music genre is blues.我最喜欢的音乐种类是布鲁斯音乐。
• Superficially,this Shakespeare's work seems to fit into the same genre.从表面上看， 莎士比亚的这个剧本似乎属于同一类型。

18 applied   

adj.应用的；v.应用，适用

参考例句：

• She plans to take a course in applied linguistics.她打算学习应用语言学课程。
• This cream is best applied to the face at night.这种乳霜最好晚上擦脸用。

19 legacy   

n.遗产，遗赠；先人(或过去)留下的东西

参考例句：

• They are the most precious cultural legacy our forefathers left.它们是我们祖先留下来的最宝贵的文化遗产。
• He thinks the legacy is a gift from the Gods.他认为这笔遗产是天赐之物。