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?century homey c omfort. It has been on display at the National Museum of American History in Washington\, D.C.\, for most of the past twenty-three years\, and museu m 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\, d elightful cooking teacher\, television trailblazer\, women&rsquo\;s advoca te\, mentor\, and generous\, jovial friend.
\nJulia Child&rsquo\;s K itchen \;(and this online conversation) is a must?have for every serio us home cook and Julia Child fan. Register now to enter the discussion and learn more about how Julia Child continues to influence food today!
\nAbout the Author: \;
\nPaula J. Johnson is a curator and publ ic historian at the Smithsonian&rsquo\;s National Museum of American Histo ry in Washington\, DC. She conducts research and collects objects relating to the history and culture of American food and serves as the Director of the Smithsonian&rsquo\;s Food History Project. Johnson was one of the cur ators who collected Julia Child&rsquo\;s home kitchen in 2001 and led the team that created FOOD: Transforming the American Table\, a multi-layered exhibition that explores the major changes in food production\, distributi on\, 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 &ldquo\;Food History Weekend.&rdquo\; Johnson is the author of many art icles and three books\, including \;Julia Child&rsquo\;s Kitchen: The Design\, Tools Stories\, and Legacy of an Iconic Space \;(2024). She r eceived the Smithsonian Distinguished Scholar in the Humanities Award in 2 020.
\nJohnson began her museum career at the Calvert Marine Museum in Solomons\, Maryland\, 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\; Escoffier. She serves on the editorial collective for \;Gastronomica: The Journal for Food Studies.
\nhttps://lvccld.libnet.i nfo/event/17073046 URL;VALUE=URI:https://lvccld.libnet.info/event/17073046 END:VEVENT END:VCALENDAR