Virtually step into the Smithsonian Instit ution&rsquo\;s National Museum of American History with curator Paula John son as she discusses the book "Smithsonian American Table: The Foods\, People\, and In novations That Feed Us."
\n"American Table" is a sweeping histor y of food and culture that summons everyone to the table for a fresh look at some of the people\, ingredients\, events and movements that have shape d how and what we eat.
\nJohnson\, curator and project director of t he American Food History Project\, will discuss several stories featured i n the volume\, with an emphasis on those that intersect most directly with the Smithsonian&rsquo\;s research\, collecting\, and programming around f ood history.
\nDuring this event\, Johnson will engage viewers in di scovering the connections between food and American history:
\nAnd viewers will s ee how uniting in the kitchen can change the shape of our collective futur es\, specifically highlighting growers and chefs who are reclaiming and re inventing regional and cultural traditions\, including Indigenous ingredie nts and cooking techniques.
\nAdults. \;Register to receive a link \;for viewin g this online event.
\nAbout the Author: Paula John son \;is a curator in the Division of Work and Industry at the \;S mithsonian&rsquo\;s National Museum of American History and is responsible for strengthening and maintaining the food history and marine resources c ollections. She is also the project director for the Smithsonian's multi-f aceted American Food History Project and director and co-curator for the e xhibition\, "FOOD: Transforming the American Table\," which opened in 2012 \; a refresh of the exhibition was completed in 2019. As one of the curato rs who collected Julia Child&rsquo\;s home kitchen in 2001\, she was also on the team that developed the exhibition "Bon Appetit! Julia Child&rsquo\ ;s Kitchen" at the Smithsonian\, on view from 2002 to 2012. Over more than three decades at the Smithsonian\, Johnson has collected a wide range of artifacts and archives reflecting the work and experiences of diverse Amer icans and communities.
\nJohnson has published books and articles on the Chesapeake Bay\, maritime communities and material culture\, and has lectured widely on these and topics related to American food and wine hist ory\, field research\, oral history recording and community-based document ation. She is an inaugural member of the editorial collective for \;Ga stronomica: The Journal for Food History \;and received the 2020 Smith sonian Distinguished Scholar in the Humanities Award. Johnson is working o n a book about Julia Child&rsquo\;s home kitchen for publication in fall 2 024.
\nThis event is part of \;DBRL's \;Online Author Series\, supported by David Lile honorar ium funds. A recording will also be available for later viewing on the&nbs p\;author series site.
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