IN JULIA'S KITCHEN
A Conversation With The Smithsonian National Museum Of American History's
Paula J. Johnson & Author Priya Krishna
Learn the story behind Julia Child’s famous kitchen at the Smithsonian from Paula and Priya. Paula helped acquire Julia’s Cambridge kitchen for the Smithsonian's National Museum of American History, and ever since 2002, the public has been able to see the French Chef's iconic copper pots, pegboard, and appliances just as she left them. Priya, The New York Times reporter and Indian-ish author, joined Paula for a conversation about the kitchen and what it says about American culinary life. Introduction by Cherry Bombe's Catherine Baker.
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Read the transcript
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CHECK OUT OTHER JULIA JUBILEE RECORDINGS
Don’t miss priya’s cookbook
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Our panelists
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Paula j. Johnson
Paula J. Johnson is a curator and public historian in the Division of Work and Industry at the Smithsonian’s National Museum of American History. She is responsible for the food technology and marine resources collections and directs the Smithsonian's Food History Project. Johnson was one of the curators who collected Julia Child's home kitchen in 2001, and led the team that created the current exhibition, FOOD: Transforming the American Table. She has shaped and contributed to many public programs on food history, including cooking demonstrations and the annual “Food History Weekend,” and has served as a curator for various museum exhibitions. She holds degrees in English and Folklore/Anthropology and has published books and articles on food history, museums, and maritime communities.
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Photo by Edlyn D'Souza
priya krishna
Priya Krishna is a reporter for The New York Times Food section and NYT Cooking. She is the author of the best-selling cookbook, Indian-ish, and in 2020, she was named to Forbes' 30 Under 30 list.
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Catherine Baker
A North Georgia native, Catherine grew up in the kitchen — from chopping meat with her Southern father in their barbecue restaurants to washing rice and frying plátano at home with her Dominican mother. Continuing her passion for food and cooking, she studied Hotel & Restaurant Management, lived in the French Alps, and worked at the renowned Blackberry Farm in Tennessee. An avid cook, writer, and French cheese lover, Catherine currently lives in Atlanta and recently joined the Cherry Bombe team.
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