Overview

Julia Child's 20' x 14' kitchen was a serious workspace and recipe-testing lab that exuded a sense of mid-century homey comfort. Now, it has been on display at the National Museum of American History in Washington, DC, for most of the past twenty years. Between lively narrative, compelling photography, and detailed commentary on Julia's favorite kitchen gadgets, Julia Child's Kitchen illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today. The kitchen contains more than one thousand parts and pieces--tools, appliances, utensils, furniture, artwork, knick-knacks, books, and bits of whimsy--all reflecting Julia's status as an accomplished chef, gastronome, delightful cooking teacher, television trailblazer, women's advocate, mentor, and generous, jovial friend. The kitchen's layout, design, and contents reflect Julia's philosophy of cooking as well as a period of social and cultural change in the United States, providing a platform for exploring such post-World War II themes as shifting attitudes about gender roles and domesticity or the tension between tradition and innovation regarding culinary tools, materials, cooking, and food itself. This book, a beautiful tribute to Julia Child's legacy, will be a must-listen for every home cook and Julia Child fan.

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Paula J. Johnson is the curator of food history and director of the American Food History Project at the Smithsonian's National Museum of American History. She was one of the curators who originally collected the kitchen from Julia Child herself in 2001 and has worked with the kitchen and its contents for many years since, building expertise in American culinary history, food technology, history, and culture. Jacques Pépin is one of the world's most celebrated chefs. Through his distinguished career as a professional chef and instructor, host of fourteen popular public television series, and author of dozens of cookbooks, Pépin has advanced the art and craft of culinary technique as much as any other figure of the past century. Jacques Pépin is one of the world's most celebrated chefs. Through his distinguished career as a professional chef and instructor, host of fourteen popular public television series, and author of dozens of cookbooks, Pépin has advanced the art and craft of culinary technique as much as any other figure of the past century. Jacques Pépin is one of the world's most celebrated chefs. Through his distinguished career as a professional chef and instructor, host of fourteen popular public television series, and author of dozens of cookbooks, Pépin has advanced the art and craft of culinary technique as much as any other figure of the past century. Elizabeth Wiley, an Earphones Award-winning narrator, is a seasoned actor, dialect coach, and theater professor. In addition to her growing portfolio of audiobooks, her voice can be heard in The Idea of America, Colonial Williamsburg's virtual learning curriculum; in Paul Meier's e-textbook Speaking Shakespeare; and modeling US-English on one of the world's top language-learning products.

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