Paula Johnson, Smithsonian National Museum of American History
March 31, 2016 - 16:00 to 18:00
140 St. George St., Bissell Building, Room &28, St. George Campus
Cooking Lessons: Connecting with the Public through Food History, Cooking, and Conversations
This talk will explore how an interdisciplinary approach to food history at the Smithsonian’s National Museum of American History is creating a vibrant, multi-layered experience for museum visitors. Building on a solid foundation of research, scholarship, and collections of objects, the museum’s food history team has recently expanded its offerings to include live cooking demonstrations that link the history of ingredients, culinary techniques, and cultural traditions to larger themes and events in American history.
Paula J. Johnson is responsible for the food technology and marine resources collections at the Smithsonian’s National Museum of American History, and is the project director and co-curator for the exhibition, FOOD: Transforming the American Table, 1950-2000, which opened in 2012. Dr. Johnson was one of the curators who collected the home kitchen of Julia Child in 2001, and developed the exhibition Bon Appétit! Julia Child’s Kitchen at the Smithsonian.
Presented by the Master of Museum Studies Colloquia Series in association with the Connaught 2016 Cross- Cultural/Cross-Divisional Seminar: “City Food”
For more information please contact: Prof. Costis Dallas email@example.com