Join us for a conversation that is sure to warm your heart (and make your stomach rumble) as we delve into the legac y of cooking icon Julia Child with Smithsonian Curator and Public Historia n Paula J. Johnson\, author of \;Julia Child&rsquo\;s Kitchen:&nbs p\;The Design\, Tools\, Stories\, and Legacy of an Iconic Space. The book includes interviews with chefs who knew Child well\, commentary on he r favorite culinary tools and kitchen gadgets and a stunning array of phot os.
\nChild's 20&rsquo\; x 14&rsquo\; kitchen was a serious workspac e and recipe‑testing lab that exuded a sense of mid‑century homey comfort. It has been on display at the National Museum of American H istory in Washington\, D.C.\, for the better part of 23 years\, and museum goers have made it a top destination.
\nThe kitchen contains more t han 1000 parts and pieces (e.g.\, tools\, appliances\, utensils\, furnitur e\, artwork\, knick‑knacks\, books and bits of whimsy)\, all reflec ting Child&rsquo\;s status as an accomplished chef\, gastronome\, delightf ul cooking teacher\, television trailblazer\, women&rsquo\;s advocate\, me ntor and generous\, jovial friend.
\nJulia Child&rsquo\;s Kitche n \;(and this online conversation) is a must‑have for ever y serious home cook and Child fan. Register now to enter the discussion an d learn more about how Child continues to influence food today!
\nJohnson conducts research and collects objects re lating to the history and culture of American food and serves as the direc tor of the Smithsonian&rsquo\;s Food History Project. Johnson was one of t he curators who collected Child&rsquo\;s home kitchen in 2001 and led the team that created "FOOD: Transforming the American Table"\, a multi-layere d exhibition that explores the major changes in food production\, distribu tion and consumption in the United States since the 1950s. She has shaped and contributed to many public programs on food history and leads the annu al Food History Weekend. Johnson is the author of many articles and three books\, including \;Julia Child&rsquo\;s Kitchen: The Design\, Too ls\, Stories\, and Legacy of an Iconic Space. 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\, Md.\ , and has worked at the Smithsonian since 1991. She is a member of the Ass ociation for the Study of Food and Society and Les Dames d&rsquo\; Escoffi er. She serves on the editorial collective for \;Gastronomica: The Journal for Food Studies.
\n\nIf you h ave any questions about this program\, including accommodations\, please c ontact Amy at csprograms@cc-pl.org. Please see all our program offerings i n our online newsletter at \;cc-pl.org/connections.
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