Julia Child & the Provence That Changed America

       Wine-Knows will be returning to Julia's Provence villa in September 2027 for the 6th time

Provence, the sun‑washed southern edge of France, is a paradise for the food lover. Bordering Italy and the Mediterranean, the region offers a gastronomic symphony—exceptional olive oil, Châteauneuf‑du‑Pape and Bandol wines, fifty- shades-of-rosé, truffles, goat cheeses, and vibrant outdoor markets. This abundance is what drew Julia Child to Provence in the late 1950s.

At that time, American cuisine revolved around convenience. With more women entering the workforce, kitchens leaned heavily on canned sloppy Joes, frozen fish sticks, TV dinners, and even instant orange juice. It was a culinary low point—until Julia changed everything.

Her first volume of Mastering the Art of French Cooking appeared in 1961, but it was her 1963 television debut on The French Chef that transformed American home cooking. With her warm, unpretentious style, she demystified French cuisine, championed fresh ingredients, and made cooking feel joyful and accessible. By the 1970s, she had become a cultural icon whose influence reached far beyond the kitchen.

The villa in Provence where Julia wrote both volumes of her groundbreaking cookbook still stands. Wine‑Knows has leased it for a week in September 2027, offering travelers the rare chance to experience Provence through Julia’s eyes—dining at her favorite restaurants, visiting her preferred olive oil producer, shopping at local boulangeries, fromageries, and pâtisseries, and exploring the region’s enchanting hilltop towns and seaside villages.

In the end, that is Julia and Provence’s greatest gifts: they remind us that cooking is not merely about recipes, but about living well—about slowing down, tasting deeply, and letting ingredients speak for themselves. Julia understood this instinctively. Her time in Provence didn’t just shape her; it reshaped an entire nation’s relationship with food. To stand where she stood, to taste what she tasted, is to understand how a sunlit corner of France helped spark a revolution in American kitchens—one delicious meal at a time.

Vive La Provence!  Vive Julia!

How Provence Changed the Course of American Cuisine

                                                      Provence's magic awaits...

France’s southernmost region, Provence, is an area of remarkable natural beauty, but it's also a culinary wonderland for the food-lover.  Bordering Italy and the Mediterranean Sea, Provence is a gastronomic symphony combining France’s best olive oils, spectacular wines (Chateauneuf du Pape, Bandol, and a plethora of Rosé in 50-plus-shades-of-pink), truffles, a mind-blowing selection of goat cheeses, and colorful outdoor Provençal food markets.  Both the rugged beauty and this treasure trove of food brought Julia Child to Provence in the late 1950’s.

            Towns have a weekly market day brimming with local produce, cheese, olive oil & crafts

Julia Child changed America’s way of eating and both of her ground-breaking cookbooks, Mastering the Art of French Cooking, were written in Provence. During this time American cuisine was built around convenience. Women, who were joining the workforce for the first time, didn’t have time to cook.  Frozen and canned food were mainstays for working mothers. Quick and easy were themes: canned sloppy Joe’s, frozen fish sticks and TV dinners were all popular, and even orange juice was instant.  It was a sad time in our country’s food history. 

                                  Julia took the intimidation out of cooking & made it fun!

In 1961 Julia's first volume of Mastering the Art of French Cooking was published. But, it wasn’t until two years later with her television debut on The French Chef that American housewives first saw a brave new world for cooking.  With her disarming personality, Julia demystified not only French cooking, but cooking in general in regards to using fresh foods. By the 1970’s Julia had become a celebrity, making food and cooking as much a part of American pop culture as rock ‘n roll, fashion, and art. 

                        Bouillabaisse, Provence's most famous seafood dish, was a favorite of Julia's

The villa in Provence where Julia wrote both volumes of her revolutionary cookbooks still exists.  In fact, Wine-Knows has leased it in September 2022.  Participants will dine at some of Julia’s favorite restaurants, visit her beloved olive oil producer, and shop at the local outdoor markets she so loved.  Moreover, there will be excursions to her most treasured hilltop towns and seaside resorts.

           You can stay at the villa where Julia wrote her trailblazing cookbooks & visit her foodie spots

The trip has been perfectly timed for Provence’s most idyllic time of year….after the height of the tourist season and at the most favorable time for perfect weather (late summer/early autumn).  One week has only two openings for culinary travelers to visit “mecca.”  Why not celebrate the COVID vaccine’s arrival by booking a trip for 2022? 

http://www.wineknowstravel.com/julia-2022-1-itinerary/

                  "I enjoy cooking with wine.  Sometimes I even add it to the food."   Julia Child

Provence has played a huge part in shaping the current foodie scene in America.  Come join one of Wine-Knows'  2022 groups on a wine and culinary adventure to honor Madame Child.

Viva Julia Child!   Viva Provence!