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 Smi thsonian curator and public historian Paula J. Johnson\, author of \;J ulia Child&rsquo\;s Kitchen: \;The Design\, Tools\, Stories\, and Lega cy of an Iconic Space. The book includes interviews with chefs who knew Ju lia well\, commentary on her favorite culinary tools and kitchen gadgets\, and a stunning array of photos.
\nJulia Child's 20&rsquo\; x 14&rsq uo\; kitchen was a serious workspace and recipe‑testing lab that ex uded a sense of mid‑century homey comfort. It has been on display a t 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 desti nation.
\nThe kitchen contains more than one thousand parts and piec es&mdash\;tools\, appliances\, utensils\, furniture\, artwork\, knick†‘knacks\, books\, and bits of whimsy&mdash\;all reflecting Julia&rsquo\; s status as an accomplished chef\, gastronome\, delightful cooking teacher \, television trailblazer\, women&rsquo\;s advocate\, mentor\, and generou s\, jovial friend.
\nJulia Child&rsquo\;s Kitchen \;(and this on line conversation) is a must‑have for every serious home cook and J ulia Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!
\nAbout the Autho r: \;
\nPaula J. Johnson is a curator and public historian at th e Smithsonian&rsquo\;s National Museum of American History in Washington\, DC. She conducts research and collects objects relating to the history an d culture of American food and serves as the Director of the Smithsonian&r squo\;s Food History Project. Johnson was one of the curators who collecte d Julia Child&rsquo\;s home kitchen in 2001 and led the team that created FOOD: Transforming the American Table\, a multi-layered exhibition that ex plores the major changes in food production\, distribution\, and consumpti on in the United States since the 1950s. She has shaped and contributed to many public programs on food history and leads the annual &ldquo\;Food Hi story Weekend.&rdquo\; Johnson is the author of many articles and three bo oks\, including \;Julia Child&rsquo\;s Kitchen: The Design\, Tools Sto ries\, and Legacy of an Iconic Space \;(2024). She received the Smiths onian Distinguished Scholar in the Humanities Award in 2020.
\nJohns on began her museum career at the Calvert Marine Museum in Solomons\, Mary land\, and has worked at the Smithsonian since 1991. She is a member of th e Association for the Study of Food and Society and Les Dames d&rsquo\; Es coffier. She serves on the editorial collective for \;Gastronomica: Th e Journal for Food Studies.
\nFor more information about upcoming au thor talks\, and to view past recordings\, please visit \;Library Speakers Consortium Author Talks.
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