Abstract
David Strauss' "Setting the Table for Julia Child" explores the evolution of gourmet dining in America between 1934 and 1961, highlighting the cultural and social dynamics influencing culinary practices prior to Child's emergence as a celebrity chef. The book examines the effects of Prohibition on the restaurant industry, shifts in food perception from health-oriented to sensory enjoyment, and the gradual rise of a gourmet movement among the professional and managerial classes. Through meticulous archival research, Strauss demonstrates that the public's familiarity with French cuisine predates Child's popularization, while also addressing the complex relationships between class, gender, and culinary culture.