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\, Sto ries\, and Legacy of an Iconic Space. The book includes interview s with chefs who knew Julia well\, commentary on her favorite culinary too ls and kitchen gadgets\, and a stunning array of photos.
\nJulia Chi ld's 20&rsquo\; x 14&rsquo\; kitchen was a serious workspace and recipeâ €‘testing lab that exuded a sense of mid‑century homey comfort. It has been on display at the National Museum of American History in Wash ington\, D.C.\, for most of the past twenty-three years\, and museum goers have made it a top destination.
\nThe kitchen contains more than on e thousand parts and pieces&mdash\;tools\, appliances\, utensils\, furnitu re\, artwork\, knick‑knacks\, books\, and bits of whimsy&mdash\;all reflecting Julia&rsquo\;s status as an accomplished chef\, gastronome\, d elightful cooking teacher\, television trailblazer\, women&rsquo\;s advoca te\, mentor\, and generous\, jovial friend.
\nJulia Child&rsquo\ ;s Kitchen is a must‑have for every serious home cook and Juli a Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!
\nAbout the Author: \; \;Paula J. Johnson is a curator and public his torian at the Smithsonian&rsquo\;s National Museum of American History in Washington\, DC. She conducts research and collects objects relating to th e history and culture of American food and serves as the Director of the S mithsonian&rsquo\;s Food History Project. Johnson was one of the curators who collected Julia Child&rsquo\;s home kitchen in 2001 and led the team t hat created FOOD: Transforming the American Table\, a multi-layered exhibi tion that explores the major changes in food production\, distribution\, a nd consumption in the United States since the 1950s. She has shaped and co ntributed to many public programs on food history and leads the annual &ld quo\;Food History Weekend.&rdquo\; Johnson is the author of many articles and three books\, including Julia Child&rsquo\;s Kitchen: The Design\, Tools Stories\, and Legacy of an Iconic Space (2024). She received t he Smithsonian Distinguished Scholar in the Humanities Award in 2020.
\ nJohnson began her museum career at the Calvert Marine Museum in Solomo ns\, Maryland\, and has worked at the Smithsonian since 1991. She is a mem ber of the Association for the Study of Food and Society and Les Dames d&r squo\; Escoffier. She serves on the editorial collective for Gastronom ica: The Journal for Food Studies.
\nThis program is sponsored by the Alexandria L ibrary Foundation.
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