To celebrate Julia Child’s 100th birthday, Professor Emeritus of History David Strauss recently joined a panel of food historians whose task was to consider Child’s continuing impact on the American food scene eight years after her death. Along with the panelists, 40 members of the National Arts Club in New York City first enjoyed a dinner comprised of four entrées, four vegetable dishes, and two desserts, including such signature dishes as boeuf Bourguignon, oven-roasted potato galettes, and mousse au chocolat, all prepared from Child’s recipes.   To conclude the evening, slices of los gatos gâteau cake (apricot and hazelnut)–a less familiar Julia Child dessert–were served.  In addition to Strauss, panelists included Andy Smith (The New School, New York), Patricia Parkhurst Ferguson (Columbia University) and Dana Polan (New  York University.)  Strauss’s presentation was informed by findings from his recent book titled Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (The Johns Hopkins University Press).