Smithsonian curator and public historian < a href="https://gailborden.aspendiscovery.org/Author/Home?author=%22Johnso n%2C%20Paula%20J%22">Paula J. Johnson is the author of \;Julia Child&rsquo\;s Ki tchen: \;The Design\, Tools\, Stories\, and Legacy of an Iconic Space< /em>. The book includes interviews with chefs who knew Julia well\, co mmentary on her favorite culinary tools and kitchen gadgets\, and a stunni ng array of photos.
\nJulia Child's 20&rsquo\; x 14&rsquo\; kitchen was a serious workspace and recipe‑testing lab that exuded a sense of mid‑century homey comfort. It has been on display at the Nationa l Museum of American History in Washington\, D.C.\, for most of the past t wenty-three years\, and museum goers have made it a top destination.
\nThe kitchen contains more than one thousand parts and pieces&mdash\;too ls\, appliances\, utensils\, furniture\, artwork\, knick‑knacks\, b ooks\, and bits of whimsy&mdash\;all reflecting Julia&rsquo\;s status as a n accomplished chef\, gastronome\, delightful cooking teacher\, television trailblazer\, women&rsquo\;s advocate\, mentor\, and generous\, jovial fr iend.
\nJulia 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 t he discussion and learn more about how Julia Child continues to influence food today!
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About the Author: \;<
a href="https://gailborden.aspendiscovery.org/Author/Home?author=%22Johnso
n%2C%20Paula%20J%22">Paula J. Johnson is a curator and public historia
n at the Smithsonian&rsquo\;s National Museum of American History in Washi
ngton\, DC. She conducts research and collects objects relating to the his
tory and culture of American food and serves as the Director of the Smiths
onian&rsquo\;s Food History Project. Johnson was one of the curators who c
ollected Julia Child&rsquo\;s home kitchen in 2001 and led the team that c
reated FOOD: Transforming the American Table\, a multi-layered exhibition
that explores the major changes in food production\, distribution\, and co
nsumption in the United States since the 1950s. She has shaped and contrib
uted to many public programs on food history and leads the annual &ldquo\;
Food History Weekend.&rdquo\; Johnson is the author of many articles and t
hree books\, including \;Julia Child&rsquo\;s Kitchen: The Design\, Tools Stories\,
and Legacy of an Iconic Space \;(2024). She received the Smit
hsonian Distinguished Scholar in the Humanities Award in 2020.
Joh nson began her museum career at the Calvert Marine Museum in Solomons\, Ma ryland\, 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 \;Gastronomi ca: The Journal for Food Studies.
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Live Virtual Author Talks \;- \;This new series through Library Speakers Consortium offers live online ta
lks by bestselling authors of books in a variety of genres. Participants r
eceive a link to the program when they register. Please see https://libraryc.org/gailborden \;to r
egister and also view recorded videos of past speakers.