Julia McWilliams,who would later be known as the French Chef(大廚) Julia Child,was bom in California in 1912. She was an athletic young woman who played tennis,golf,and basketball,but cooking was not yet on her mind. She hoped to be a writer. Therefore,when she graduated from Smith College in 1934 with a degree in English,Julia headed to New York and began ? career in advertising as ? copywriter.

    Julia got married with Paul Child in 1946. Two years later,they moved to Paris. After eating at France's oldest * restaurant,La Couronne,Julia realized that cooking was her passion and she attended the world-famous Le Cordon Bleu cooking school. She also joined a women's cooking club.

    Through the club,Julia met two French women who were writing a French cookbook for Americans. They hoped that Julia would be able to work with them to make the book attractive to Americans. They worked together on the book for 10 years. Several times it was rejected for being too big or too much like an (百科全書) . But finally,in 1961,when the 726-page Mastering the Art of French Cooking was published in the United States,it became a best-seller.

    Based on the popularity of her book,Julia was invited to cook live on air as a guest on a public television show in Boston. Her segme咐(視頻片段) was so popular that the station decided to invite her back to host her own cooking show — The French Chef.

    When Julia died in 2004,she was arguably the most famous French chef.

5. When Julia graduated from Smith College,her dream was to be .

   A. an advertiser   B. a writer

    C. a chef         D. an athlete

6. What inspired Julia to become a chef?

   A. A cooking show.

   B. A cooking book.

    C. A meal in La C?uronne.

   D. A women's cooking club. .

7. What do we know about Mastering the Art of French Cooking?

   A. It was very expensive.

   B. It was written for the French,

    C. It took two years to complete.

   D. It was very popular in America.

8. The text is mainly written .

   A. to introduce Julia Child

    B. to advertise French food 

    C. to introduce a cooking book   

    D. to popularize a cooking show 

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