Julia Child introduced French cuisine to American households, co-authoring Mastering the Art of French Cooking (1961) and hosting the groundbreaking television series The French Chef beginning in 1963. She is the winner of a Peabody Award (1965) and three primetime Emmy awards (1966, 1972, 1994). Her 11 cookbooks and eight different television series reshaped American food culture by making complex recipes accessible to home cooks. She received France’s Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Before her culinary career, she worked for the Office of Strategic Services during World War II. Julia Child’s entire kitchen, which served as her television set, is now on display at the Smithsonian National Museum of American History.