With Julia, HBO treated audiences to a feast on screen. A series as tempting as the dishes plated by the renowned chef Julia Child, unveiled in front of cameras that once made 60s American cooking shows famous. She might not have been first, but she wrote history with bold strokes. And that is the point of this series: a clear, flavorful narrative rather than a strict re-creation of a bygone era. The preparation and presentation of each dish flow together, as butter melts and scents waft through the kitchen. It’s the kind of show that fans might not want to watch on an empty stomach, because it stirs a delicious urge to raid the fridge. After Hannibal and Foodie Love, this new title adds another layer for food lovers everywhere.
This biographical look at the iconic television chef takes viewers back to a time when the medium was still finding its footing. Julia Child’s presence—her frame, her voice—stood apart from what audiences were accustomed to, yet her spontaneity connected with viewers in a powerful way. She broke through barriers from her kitchen and became a television phenomenon. Across eight years on air, Julia brought the world’s most sophisticated recipes into homes across a country hungry for comfort and novelty alike, from French haute cuisine to every home kitchen. Those who notice a hint of Marvelous Mrs. Maisel in the feel should not be surprised; one of the show’s producers is Daniel Goldfarb, after all.
On TV and in print, Julia appeared in discussions about classic cookbooks and culinary art. One of the literary programs on American public television allowed a charismatic host to steer conversations. When Julia made a decisive move, she imparted a practical lesson to every viewer. A live demonstration, perhaps an omelet in a French style, could have become a turning point for the audience. Moments like that show why cooking on television captured so many imaginations. The show’s format relied on close-ups of ingredients and techniques, and on moments where the cooks and hosts think aloud about how to bring a recipe to life. Positioning the camera to catch those critical moments mattered just as much as the dish itself.
Julia’s ascent was not easy. The world of television often reserved lead roles for men, so doors were slow to open. Yet with the right approach and the right tools, the most skeptical voices could be won over. When the public reaction surged and audience numbers climbed to heights the network had never anticipated, it was hard for rivals to ignore. Even leaders at the top felt the heat from peers who doubted the value of a kitchen-centric show yet could not argue with the numbers.
Sarah Lancashire headlines performances that carry a scent of award season, while Lily James heads other acclaimed projects such as Pam & Tommy. The British series Happy Valley remains a standout example of high-quality television. Earlier, Meryl Streep embodied Julia Child in the 2009 film Julie & Julia, with Nora Ephron guiding the project. In that film, Julie Powell (played by Amy Adams) intends to tackle 524 recipes from the cookbook over a year, while flashbacks recount the life of the other Julia. Audiences can explore that movie on streaming platforms if they wish to compare portrayals and realities. Chance and curiosity drive fans to revisit the source material and performances.
With more than half of the first season airing, the network signals plans for additional episodes. The rise of the chef’s career seems poised to continue, with more culinary adventures awaiting the audience. The aim is to spark memorable dining experiences that feel like tasting a work of art. That is the essence Julia aims to convey, leaving viewers savoring every moment and craving more from the kitchen stage.