We turn today to a question that for ages has occupied far wiser women and men than Jeff and myself, “Is there a connection between traditional French cooking and advanced sexagenarian friskiness?”
If the answer is yes, what is it? And even if the answer is no, why has the question troubled smart people for so long?
Let’s first dwell for a moment on French cooking. Brought dramatically to the attention of us non-French in 1961 in a best-selling book called “Mastering the Art of French Cooking” by Julia Child – an American – and her French co-authors Louisette Bertholle and Simone Beck. I almost wrote “cook book” but that would be misleading. It was far more than that. It was an expedition into the world of living well through exquisite crepes, sauces, desserts and ‘chicken a l’orange.’ Even omelettes – yes omelettes.
Meryl Streep plays Julia Child in the new movie “Julie & Julia” opening this week.
Julia Child then went on to become one of America’s most famous TV personalities in her show “The French Chef” that ran continuously from 1963 to 1973. I almost wrote “cooking show” here but that too would be underplaying its importance. It taught us all the kitchen is – arguably in a tie with the bedroom – the most important room in the house.
And now – without a safety net – I’ll attempt to make the great leap forward from Julia’s French Cooking to friskiness. Using quotes Julia herself might have made and by inventing them I hope I’m not infringing on any copyright laws.
A further aid to understanding. You can quickly see where this column is heading when I tell you from now on when you see the words “French Cooking” you can just as easily insert “sexagenarian friskiness” instead.
“Welcome viewers, to my show as always devoted exclusively to French Cooking. Tonight I want to tell you about the importance of ingredients. Go to any French market and you’ll see people taking all the time they need to lovingly examine what they’ll allow into their kitchen. No matter if fish or fowl, animal, vegetable or mineral. They’ll squeeze tomatoes, testing them for firmness, they’ll carefully examine every square inch of a chicken and thrust their noses next to a bunch of mixed herbs to savour the aroma.
“And to close out, next week continuing on the same theme I’ll show you have to keep produce fresh until it’s good and ready for French Cooking. Yes, keeping things fresh is probably the most important part of French Cooking.”
“Until then, “Bon appetit.”
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You might also enjoy our short “Sexy after Sixty Day” video. But pump up the volume.
