Join us for a conversation that&rsquo\;s s ure to warm your heart (and make your stomach rumble)\, as we delve into t he legacy of cooking icon Julia Child with Smithsonian 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 b ook includes interviews with chefs who knew Julia well\, commentary on her favorite culinary tools and kitchen gadgets\, and a stunning array of pho tos.
\nRegister NOW to attend and ask the author questi ons!
\nJulia Child's 20&rsquo\; x 14&rsquo\; kitchen wa s a serious workspace and recipe?testing lab that exuded a sense of mid?ce ntury homey comfort. It has been on display at the National Museum of Amer ican History in Washington\, D.C.\, for most of the past twenty-three year s\, and museum goers have made it a top destination.
\nThe kitchen c ontains more than one thousand parts and pieces&mdash\;tools\, appliances\ , utensils\, furniture\, artwork\, knick?knacks\, books\, and bits of whim sy&mdash\;all reflecting Julia&rsquo\;s status as an accomplished chef\, g astronome\, delightful cooking teacher\, television trailblazer\, women&rs quo\;s advocate\, mentor\, and generous\, jovial friend.
\nJulia Chi ld&rsquo\;s Kitchen \;(and this online conversation) is a must?have fo r every serious home cook and Julia Child fan. Register now to enter the d iscussion and learn more about how Julia Child continues to influence food today!
\nAbout the Author: \;
\nPaula J. Johnson is a cur ator and public historian at the Smithsonian&rsquo\;s National Museum of A merican History in Washington\, DC. She conducts research and collects obj ects relating to the history and culture of American food and serves as th e Director of the Smithsonian&rsquo\;s Food History Project. Johnson was o ne 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 m ulti-layered exhibition that explores the major changes in food production \, distribution\, and consumption in the United States since the 1950s. Sh e has shaped and contributed to many public programs on food history and l eads the annual &ldquo\;Food History Weekend.&rdquo\; Johnson is the autho r of many articles and three books\, including \;Julia Child&rsquo\;s Kitchen: 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.
\nThis pr ogram is brought to you through the generosity of the \;Friends of the Reading Public Library. Thank you\, Friends!
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ut more upcoming virtual author talks and enjoy recordings from past event
s by exploring our \;Friends Speaker Series \;page.