Join us for a virtual conversation that&rs quo\;s sure to warm your heart (and make your stomach rumble)\, as we delv e into the legacy of cooking icon Julia Child with Smithsonian curator and public historian Paula J. Johnson\, author of Julia Child&rsquo\;s Ki tchen: The Design\, Tools\, Stories\, and Legacy of an Iconic Space. The book includes interviews with chefs who knew Julia well\, commentary o n her favorite culinary tools and kitchen gadgets\, and a stunning array o f photos.
\nJulia Child's 20&rsquo\; x 14&rsquo\; kitchen was a seri ous workspace and recipe-testing lab that exuded a sense of mid-century ho mey comfort. It has been on display at the National Museum of American His tory in Washington\, D.C.\, for most of the past 23 years\, and museum-goe rs have made it a top destination.
\nThe kitchen contains more than 1\,000 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 c ooking teacher\, television trailblazer\, women&rsquo\;s advocate\, mentor \, and generous\, jovial friend.
\nFor every serious home cook and J ulia Child fan -- learn more about how Julia Child continues to influence food today!
\nA Library Speakers Consortium and Smithsonian Institut ion collaboration.
\nPresented with Library Speakers Consortium.
\nSponsored by the Friends of the Library.
\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\, D.C. She co nducts research and collects objects relating to the history and culture o f American food and serves as the Director of the Smithsonian&rsquo\;s Foo d History Project. Johnson was one of the curators who collected Julia Chi ld&rsquo\;s home kitchen in 2001 and led the team that created FOOD: Trans forming the American Table\, a multi-layered exhibition that explores the major changes in food production\, distribution\, and consumption in the U nited States since the 1950s. She has shaped and contributed to many publi c programs on food history and leads the annual &ldquo\;Food History Weeke nd.&rdquo\; Johnson is the author of many articles and three books\, inclu ding Julia Child&rsquo\;s Kitchen: The \;Design\, Tools\, Stories\, and Legacy of an Iconic Space (2024). She received the Smi thsonian Distinguished Scholar in the Humanities Award in 2020.
\nJo hnson began her museum career at the Calvert Marine Museum in Solomons\, M aryland\, and has worked at the Smithsonian since 1991. She is a member of the Association for the Study of Food and Society and Les Dames d&rsquo\; Escoffier. She serves on the editorial collective for Gastronomica: T he Journal for Food Studies.
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