Yes, one of the people who helped popularize it was Julia Child, I believe starting with her hefty book Mastering the Art of French Cooking in 1961. We had that in hardcover in the late 1970s and 80s, heavily used in our kitchen. I used to make its crème caramel, although that didn’t involve parchment paper.
Later her TV show The French Chef apparently also popularized it further - it ran from 1963 to 1973.
But, searching the subject it seems that she helped popularize a technique in 1997 on her later TV show, Baking With Julia, in which you use an upside down pan as a guide to cut a perfect circle of parchment that fits the pan. Perhaps that helps explain more widespread awareness in the 2000s?
Well, I meant globally. Child's book was of course translated to various languages but hard to say what its influence on popularizing parchment paper was other countries. I've no idea if those TV shows were broadcasted outside the US, though DVD releases appear to exist.
Parchment paper was definitely widely used in kitchens before the 00s.
Before the 00s, it was coated with a substance called Quilon. Then they switched to silicone.
Yes, one of the people who helped popularize it was Julia Child, I believe starting with her hefty book Mastering the Art of French Cooking in 1961. We had that in hardcover in the late 1970s and 80s, heavily used in our kitchen. I used to make its crème caramel, although that didn’t involve parchment paper.
Later her TV show The French Chef apparently also popularized it further - it ran from 1963 to 1973.
But, searching the subject it seems that she helped popularize a technique in 1997 on her later TV show, Baking With Julia, in which you use an upside down pan as a guide to cut a perfect circle of parchment that fits the pan. Perhaps that helps explain more widespread awareness in the 2000s?
Well, I meant globally. Child's book was of course translated to various languages but hard to say what its influence on popularizing parchment paper was other countries. I've no idea if those TV shows were broadcasted outside the US, though DVD releases appear to exist.
is it different from butcher paper?
Yes butcher paper is for wrapping raw meat and being resistant to leaking fluids from raw meat. You can freeze with it but can't cook with it.
a quick google search says yes
TL/DR: We Have Got It Because of PFAS
The article says nothing about PFAS. It states that bakers' parchment paper is treated with silicone.
But the truth is that a parchment paper is impossible without PFAS.
That is not true. Especially since TFA clearly dates the invention of parchment paper to 1847, nearly a century before the synthesis of PFAS.
How so? Parchment paper is cellulose impregnated with silicone.
The tl;dr of an article should be about the article.