Dear WW: "julienne" is obviously an eponymic, but diligent search could not find who it
was named for. But I found a food dictionary site
julienne [joo-lee-EHN, zhoo-LYEHN]

n . Foods that have been cut into thin, matchstick strips. The food (such as
a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then
cut into 1/8-inch-thick strips. The strips may then be cut into whatever
length is desired. If the object is round, cut a thin slice from the bottom so it
will sit firmly and not roll on the work surface. Julienne is most often used
as a garnish. julienne v . To cut food into very thin strips.