Hav e questions for the author? Submit your question at registration and you m ay just hear the answer live! \;
\nJoin us for a conversation that&rsquo\;s sure to warm your heart (and make your stomach rumble)\, as we delve into the legacy of cooking icon Julia Child with Sm ithsonian 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 book includes interviews with chefs w ho knew Julia well\, commentary on her favorite culinary tools and kitchen gadgets\, and a stunning array of photos.
\nJulia Child's 20&rsquo\ ; x 14&rsquo\; kitchen was a serious workspace and recipe‑testing l ab that exuded a sense of mid‑century homey comfort. It has been on display at the National Museum of American History in Washington\, D.C.\, for most of the past twenty-three years\, and museum goers have made it a top destination.
\nThe kitchen contains more than one thousand part s and pieces&mdash\;tools\, appliances\, utensils\, furniture\, artwork\, knick‑knacks\, books\, and bits of whimsy&mdash\;all reflecting Jul ia&rsquo\;s status as an accomplished chef\, gastronome\, delightful cooki ng teacher\, television trailblazer\, women&rsquo\;s advocate\, mentor\, a nd generous\, jovial friend.
\nJulia Child&rsquo\;s Kitchen \;(and this online conversation) is a must‑have for every seri ous home cook and Julia Child fan. Register now to enter the discussion an d learn more about how Julia Child continues to influence food today!
\ nAbout the Author: \;
\nPaula J. Johnson is a curator and public historian at the Smithsonian&rsquo\;s National Museum of American History in Washington\, DC. She conducts research and collect s 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 Child&rsquo\;s home kitchen in 2001 and led the team that created FOOD: Transforming the American Table\ , a multi-layered exhibition that explores the major changes in food produ ction\, distribution\, and consumption in the United States since the 1950 s. She has shaped and contributed to many public programs on food history and leads the annual &ldquo\;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 Spa ce \;(2024). She received the Smithsonian Distinguished Scholar i n the Humanities Award in 2020.
\nJohnson began her museum career at the Calvert Marine Museum in Solomons\, Maryland\, and has worked at the Smithsonian since 1991. She is a member of the Association for the Study o f Food and Society and Les Dames d&rsquo\; Escoffier. She serves on the ed itorial collective for \;Gastronomica: The Journal for Food Studie s.
\nPlease be aware that registration is done through a th ird party\, and you may be asked to share your email address and/or phone number.
\nLooking for more fun things \;to do at MCPL?
\ nCheck out other lectures and discussions happening in the library or find out how to \;Get a Library Card.
\n| \n By joining this Virtual MCPL program\, you agree to abide by our \;rules of conduct. \;Library staff has the authority to remove you from this program if we deem your behavior to be inappropriate\, to ensure the safety of staff and customers. \n\n | \n
To request an accommodation\, contact the library branch where you want the accommodation. If they are unable to help\, or if you need an accommodation for an online resource or event\, complete our < a href="https://mcgmd.wufoo.com/forms/wypec8q0j2yngy/">Accommodation Reque st Form online or call Library Administration at 240-777-0002.
\ncm 1.1 01/03/2023
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