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Adventures Afloat: The Julia Child Voyage: French Cooking from Cambridge to Paris on the Queen Mary 2

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Road Scholar
Program #19222RJ
17 Days | 16 Nights
Love to learn in a small-group setting? This collection of programs has at most 10-24 participants.
See our Small Group programs.
EasyFor people looking to exercise their minds more than their bodies. There’s minimal walking and not too many stairs.
ModerateThese programs get you on your feet and include activities such as walking up to a mile in a day through a city and standing in a museum for a few hours.
ActiveFor people who enjoy walking as much as two miles a day, perhaps to explore historic neighborhoods or a nature trail.
Moderately ChallengingFor hardy explorers who enjoy a good physical challenge, spending most of their days on the go.
ChallengingGet ready to keep up with our highest-energy group. These demanding — and rewarding — programs are for seasoned outdoor enthusiasts.


These instructors are participating on at least one day of one date of this program.
Please note that changes may occur.

Barbara Haber

Barbara Haber, culinary historian, served as curator of books at Radcliffe’s Schlesinger Library at Harvard University where she developed a major collection on cooking and food history. She is the author of “From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals,” and the co-editor of “From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food.” She is a contributor to the Cambridge World History of Food, and served as a senior editor and contributor to the Oxford Encyclopedia of Food and Drink in America. Equally at home in the practical world of food and cooking, Haber has been a director of the International Association of Culinary Professionals (IACP) and currently serves on the Awards Committee of the James Beard Foundation, and chairs its Who’s Who in American Food and Beverages Committee. Barbara is a frequent speaker on food history and sees recipes as documents that offer insights into our history and culture.

Marie Blanche De Broglie

Marie-Blanche's personal school, La Cuisine de Marie-Blanche, teaches French cooking methods and culinary traditions, with valuable tips on entertaining à la Française. Marie-Blanche asserts that, without Julia Child's gentle influence and push, La Cuisine de Marie-Blanche would never have had the impact and prestige in the U.S. that it now enjoys. Marie-Blanche was introduced to Julia Child and Simone (Simca) Beck in the late 1970s. Having graduated with the Grand Diplôme from the Cordon Bleu, Marie-Blanche was just getting launched on a culinary career of her own, in Paris. As Julia always encouraged cooking enthusiasts and professionals, she warmly encouraged Marie-Blanche to expand her relationships and courses right into the U.S.A., an idea Marie-Blanche seized on joyously. As both Julia and Marie-Blanche were writing their several books on French cuisine, Marie-Blanche was also thrilled to have a preface on her book, “The Cuisine of Normandy,” written by Simone Beck.

Claude Cabri

Claude Cabri is a cook and visual artist. She gives cooking lessons from home, concocts culinary performances and artistic installations, and creates new recipes. Her culinary inspiration is mostly cosmopolitan, and her geography has become very gourmand: from her Egyptian grandmother's baklava to her grandfather's South African biltong, she naturally landed in Paris, lured by its renowned gastronomy and the Ecole des Beaux Arts. A diamond hunt across the globe from a Flemish grandfather, a great uncle who got gobbled up by the Shah of Persia's tiger, poetic dinners and musical chairs, tamed mosquitoes and foodie parents (her mother sold her tailored suit in order to be able to taste the lemon tarts of a reputable pastry chef before boarding the boat back home) — this is a brief résumé of fabulous matter that has nourished her all along her life and that she transposes for you in her kitchen.

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Our Value Promise To You

You won't find a better value.

at no additional cost on this date ...
17 nights of accommodations
43 meals: 17 breakfasts, 12 lunches, 14 dinners
10 Expert-led lectures
10 Field trips
5 Hands-on experiences


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