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.
\nJulia Child's 20&rsquo\; x 14&rsquo\; kitchen was a serious w orkspace and recipe‑testing lab that exuded a sense of mid‑c entury homey comfort. It has been on display at the National Museum of Ame rican History in Washington\, D.C.\, for most of the past twenty-three yea rs\, and museum goers have made it a top destination.
\nThe kitchen contains more than one thousand parts and pieces&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 generous\, jovial friend.
\nJ ulia Child&rsquo\;s Kitchen \;(and this online conversation) is a must ‑have for every serious home cook and Julia Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!
\nTo learn more about Glendale Library\, Arts &\; Culture virtual author talks\, please visit libraryc.org/glendalelibra ry \;
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About the Author: \;
\nPaula J. Johnson is a curator and public historian at the Smithsonian&rsquo\;s National Museum of American History in Washington\, D C. She conducts research and collects objects relating to the history and culture of American food and serves as the Director of the Smithsonian&rsq uo\;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 FO OD: Transforming the American Table\, a multi-layered exhibition that expl ores the major changes in food production\, distribution\, and consumption in the United States since the 1950s. She has shaped and contributed to m any public programs on food history and leads the annual &ldquo\;Food Hist ory Weekend.&rdquo\; Johnson is the author of many articles and three book s\, including \;Julia Child&rsquo\;s Kitchen: The Design\, Tools Stori es\, and Legacy of an Iconic Space \;(2024). She received the Smithson ian Distinguished Scholar in the Humanities Award in 2020.
\nJohnson began her museum career at the Calvert Marine Museum in Solomons\, Maryla nd\, and has worked at the Smithsonian since 1991. She is a member of the Association for the Study of Food and Society and Les Dames d&rsquo\; Esco ffier. She serves on the editorial collective for \;Gastronomica: The Journal for Food Studies.
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