Emmy Nomination Letter, 1966


This letter, dated April 25, 1966 and signed by Rod Serling, President of The National Academy of Television Arts and Sciences, informed Julia Child that she had been nominated for an Emmy Award, specifically for “Individual Achievement in Educational Television” as “Hostess” of The French Chef. As the inspiration for the series and sole talent on camera, the term “Hostess” seems misplaced, but at the time, recognition from the Academy for an educational program was a significant achievement in itself. What’s more, Julia Child became, indeed, the first educational program personality to be awarded the prestigious Emmy.

This letter represents the beginning of Julia’s long and successful career in television. The first series of The French Chef consisted of 119 black-and-white episodes produced between 1963 and 1966. Other series included The French Chef in color (1970-73); Julia Child & Company (1978); Julia Child & More Company (1979); Dinner at Julia’s (1983); Cooking with Master Chefs (1993); In Julia’s Kitchen with Master Chefs (1994); Baking with Julia (1996); and Julia and Jacques: Cooking at Home (1999).

Date Made: 1966-04-25

Location: Currently not on view

Subject: Food CultureEntertainment, generalTelevisionkitchen


See more items in: Home and Community Life: Domestic Life, Food, FOOD: Transforming the American Table 1950-2000


Exhibition Location:

Data Source: National Museum of American History

Id Number: 2012.0043.01Catalog Number: 2012.0043.01Accession Number: 2012.0043

Object Name: letter with frameletterletter in frame

Physical Description: paper (overall material)Measurements: overall: 8 in x 10 in; 20.32 cm x 25.4 cmin frame: 18 in x 14 in; 45.72 cm x 35.56 cm

Guid: http://n2t.net/ark:/65665/ng49ca746ad-7f79-704b-e053-15f76fa0b4fa

Record Id: nmah_1419771

Our collection database is a work in progress. We may update this record based on further research and review. Learn more about our approach to sharing our collection online.

If you would like to know how you can use content on this page, see the Smithsonian's Terms of Use. If you need to request an image for publication or other use, please visit Rights and Reproductions.