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Lena Richard and Julia Child: Two Women Who Changed Culinary History
Join Smithsonian Affiliations for a look at chefs Lena Richard and Julia Child. Through their cookbooks, teaching, and television programs, these extraordinary women inspired generations of people to take cooking seriously. They challenged perceptions and stereotypes of women in their respective eras and made lasting contributions to culinary history. Their stories, reflective of their very different backgrounds, reveal insights about women, race, food, and culture in 20th-century America.

Mar 10, 2021 07:00 PM in Eastern Time (US and Canada)

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Paula J. Johnson
Curator @National Museum of American History
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 and has served as a curator for several museum exhibitions. She holds degrees in English (BA) and Folklore/Anthropology (MA), and has published books and articles on the fisheries of the Chesapeake Bay, traditional watercraft, maritime communities, and food and museums.
Dr. Ashley Rose Young
Historian @National Museum of American History
Dr. Ashley Rose Young is the Historian of the American Food History Project at the Smithsonian’s National Museum of American History. She is the host and historian of “Cooking Up History,” the museum’s cooking demonstration series. She also co-curated the museum’s main food history exhibition, FOOD: Transforming the American Table along with Paula Johnson and other food history team members. She is currently working on two books: an academic manuscript about New Orleans’ street food culture and an historically-informed cookbook about Chef Lena Richard. Young earned a Ph.D. in History from Duke University, an M.A. in History from Duke University, a B.A. in History from Yale University, and was also a visiting scholar at Oxford University.