Join us for a conversation that&rsquo\;s s ure to warm your heart (and make your stomach rumble)\, as we delve into t he legacy of cooking icon Julia Child with Smithsonian curator and public historian Paula J. Johnson\, author of \;Julia Child&rsquo\;s Kitchen: \;The Design\, Tools\, Stories\, and Legacy of an Iconic Space. The b ook includes interviews with chefs who knew Julia well\, commentary on her favorite culinary tools and kitchen gadgets\, and a stunning array of pho tos.
\nJulia Child's 20&rsquo\; x 14&rsquo\; kitchen was a serious w orkspace and recipe‑testing lab that exuded a sense of mid‑c entury homey comfort. It has been on display at the National Museum of Ame rican History in Washington\, D.C.\, for most of the past twenty-three yea rs\, and museum goers have made it a top destination.
\nThe kitchen contains more than one thousand parts and pieces&mdash\;tools\, appliances \, utensils\, furniture\, artwork\, knick‑knacks\, books\, and bits of whimsy&mdash\;all reflecting Julia&rsquo\;s status as an accomplished chef\, gastronome\, delightful cooking teacher\, television trailblazer\, women&rsquo\;s advocate\, mentor\, and generous\, jovial friend.
\nJ ulia Child&rsquo\;s Kitchen \;(and this online conversation) is a must ‑have for every serious home cook and Julia Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!
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\nAbout the Author: \;
\nPaula J. Johnson is a curator and public historian at the Smithsonia n&rsquo\;s National Museum of American History in Washington\, DC. She con ducts research and collects objects relating to the history and culture of American food and serves as the Director of the Smithsonian&rsquo\;s Food History Project. Johnson was one of the curators who collected Julia Chil d&rsquo\;s home kitchen in 2001 and led the team that created FOOD: Transf orming the American Table\, a multi-layered exhibition that explores the m ajor changes in food production\, distribution\, and consumption in the Un ited States since the 1950s. She has shaped and contributed to many public programs on food history and leads the annual &ldquo\;Food History Weeken d.&rdquo\; Johnson is the author of many articles and three books\, includ ing \;Julia Child&rsquo\;s Kitchen: The Design\, Tools Stories\, and L egacy of an Iconic Space \;(2024). She received the Smithsonian Distin guished Scholar in the Humanities Award in 2020.
\nJohnson began her museum career at the Calvert Marine Museum in Solomons\, Maryland\, and h as worked at the Smithsonian since 1991. She is a member of the Associatio n for the Study of Food and Society and Les Dames d&rsquo\; Escoffier. She serves on the editorial collective for \;Gastronomica: The Journal fo r Food Studies.
\nFree access to The Steve Redan Memorial Author Ser ies is made possible through the support and generosity of the Redan famil y.
\nRegister online or by calling the library at (973) 584-2400.
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