Join 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 Smithsonian cura tor and public historian Paula J. Johnson\, author of \;Julia Chil d&rsquo\;s Kitchen: \;The Design\, Tools\, Stories\, and Legacy of an Iconic Space. The book includes interviews with chefs who 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 lab that exuded a sense of mid‑century homey comfort. It has been on display at th e National Museum of American History in Washington\, D.C.\, for most of t he past twenty-three years\, and museum goers have made it a top destinati on.
\nThe kitchen contains more than one thousand parts and pieces&m dash\;tools\, appliances\, utensils\, furniture\, artwork\, knick‑k nacks\, books\, and bits of whimsy&mdash\;all reflecting Julia&rsquo\;s st atus as an accomplished chef\, gastronome\, delightful cooking teacher\, t elevision trailblazer\, women&rsquo\;s advocate\, mentor\, and generous\, jovial friend.
\nJulia Child&rsquo\;s Kitchen \;(and th is online conversation) is a must‑have for every serious home cook and Julia Child fan. Register now to enter the discussion and learn more a bout how Julia Child continues to influence food today!
\nAb out the Author: \;
\nPaula J. Johnson is a curator and public historian at the Smithsonian&rsquo\;s National Museum of American H istory in Washington\, DC. She conducts research and collects objects rela ting to the history and culture of American food and serves as the Directo r 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-laye red exhibition that explores the major changes in food production\, distri bution\, and consumption in the United States since the 1950s. She has sha ped 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 Kitch en: The Design\, Tools Stories\, and Legacy of an Iconic Space \; (2024). She received the Smithsonian Distinguished Scholar in the Humaniti es Award in 2020.
\nJohnson began her museum career at the Calvert M arine Museum in Solomons\, Maryland\, and has worked at the Smithsonian si nce 1991. She is a member of the Association for the Study of Food and Soc iety and Les Dames d&rsquo\; Escoffier. She serves on the editorial collec tive for \;Gastronomica: The Journal for Food Studies.
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