Delve into the legacy of cooking icon Juli a Child with Smithsonian curator and public historian Paula J. Johnson\, a uthor of \;Julia Child&rsquo\;s Kitchen: \;The Design\, Tools\ , Stories\, and Legacy of an Iconic Space. The book includes intervie ws with chefs who knew Julia well\, commentary on her favorite culinary to ols and kitchen gadgets\, and a stunning array of photos.
\nJulia Ch ild'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.
\nPaula J. Johnson is a curator and public historian at the Smithsonian&rsquo\;s National Museum o f American History in Washington\, DC. She conducts 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 wa s one of the curators who collected Julia Child&rsquo\;s home kitchen in 2 001 and led the team that created FOOD: Transforming the American Table\, a multi-layered exhibition that explores the major changes in food product ion\, distribution\, and consumption in the United States since the 1950s. She has shaped and contributed to many public programs on food history an d leads the annual &ldquo\;Food History Weekend.&rdquo\; Johnson is the au thor of many articles and three books\, including \;Julia Child&rs quo\;s Kitchen: The Design\, Tools Stories\, and Legacy of an Iconic Space \;(2024). She received the Smithsonian Distinguished Scholar in the Humanities Award in 2020. \;Johnson began her museum career at the Calvert Marine Museum in Solomons\, Maryland\, and has worked at the Smit hsonian since 1991. She is a member of the Association for the Study of Fo od and Society and Les Dames d&rsquo\; Escoffier. She serves on the editor ial collective for \;Gastronomica: The Journal for Food Studies.
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