as we delve into the legacy of cooking ico n Julia Child with Smithsonian curator and public historian Paula J. Johns on\, author of \;Julia Child&rsquo\;s Kitchen: \;The Design\, Tool s\, 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 the National Museum of American History in Washing ton\, D.C.\, for most of the past twenty-three years\, and museum goers ha ve made it a top destination.
\nThe kitchen contains more than one t housand parts and pieces&mdash\;tools\, appliances\, utensils\, furniture\ , artwork\, knick‑knacks\, books\, and bits of whimsy&mdash\;all re flecting Julia&rsquo\;s status as an accomplished chef\, gastronome\, deli ghtful cooking teacher\, television trailblazer\, women&rsquo\;s advocate\ , mentor\, and generous\, jovial friend.
\nJulia Child&rsquo\;s Kitc hen \;(and this online conversation) is a must‑have for every s erious home cook and Julia Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!\n
About the Author: \;
\nPaula J. Johnson is a curator and public historian at the Smithsonian&rsquo\;s National Mus eum of American History in Washington\, DC. She conducts research and coll ects objects relating to the history and culture of American food and serv es as the Director of the Smithsonian&rsquo\;s Food History Project. Johns on 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 Tab le\, a multi-layered exhibition that explores the major changes in food pr oduction\, distribution\, and consumption in the United States since the 1 950s. She has shaped and contributed to many public programs on food histo ry and leads the annual &ldquo\;Food History Weekend.&rdquo\; Johnson is t he author of many articles and three books\, including \;Julia Child&r squo\;s Kitchen: The Design\, Tools Stories\, and Legacy of an Iconic Spac e \;(2024). She received the Smithsonian Distinguished Scholar in the Humanities Award in 2020.
\nJohnson began her museum career at the C alvert Marine Museum in Solomons\, Maryland\, and has worked at the Smiths onian since 1991. She is a member of the Association for the Study of Food and Society and Les Dames d&rsquo\; Escoffier. She serves on the editoria l collective for \;Gastronomica: The Journal for Food Studies.
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