Smithsonian museums continue to be closed to support the effort to contain the spread of COVID-19. Read a message from our director, and check our website and social media for updates.

Smithsonian Food History Weekend FAQ

Read our "Getting Here” webpage for full transportation and parking information. Please note that the several Metrorail stations near the museum (Smithsonian, Federal Triangle, and more) will be closed on Saturday, November 9. Read WMATA’s full Summary of Metrorail weekend service.


Instructions for Cooking Up History and Deep-Dish Dialogues

All programs, EXCEPT “Culinary Game Changers,” “In the Kitchen with Chef Jacques Pepin,” and “Last Call,” are first-come, first-served, open seating. No tickets are required. Please note that if you have an Eventbrite RSVP, this does not guarantee you a seat, and space will be limited. 


Other Activities 

Several activities will be ongoing throughout the day and do not have seating limitations. Talented chefs, local organizations, experts, community activists, museum curators, entrepreneurs, and more will be on hand to spark conversation and lead activities that dig into food history with museum visitors of all ages. See the full list of activites and session descriptions.


SOLD OUT Events: Ticket Instructions

We will be checking tickets for the three events that require tickets: “In the Kitchen with Chef Jacques Pépin,” “Culinary Game Changers and the Julia Child Award.” (You can still sign up for waitlist tickets for “In the Kitchen with Chef Jacques Pépin” and the Deep-Dish Dialogue “Culinary Game Changers and the Julia Child Award.”)

If you registered for free tickets to “Culinary Game Changers and the Julia Child Award,” or “In the Kitchen with Chef Jacques Pépin,” you received an email with ticketing instructions. 

Tickets are REQUIRED for these events. Please have a copy of your ticket available on paper or on your phone to help expedite check-in.

Please note that there was unprecedented high interest in these programs and drop-off may be less than expected. Your Eventbrite ticket does NOT guarantee you a seat and space will be limited.

Please see recommendations below for arriving early.


Arrive Early

Seating is limited for the three sold out events and will be filled on a first-come, first-seated basis, first to Eventbrite ticketed attendees and then to the waitlist. If seats remain, walk-in visitors will be admitted.

If you pre-registered on Eventbrite for a sold out event, you are encouraged to wait in line at least 15 minutes before the program’s start time. Please plan to arrive no later than five minutes before each program. At five minutes before the program, all seating will be on a first-come, first-served basis.

For “In the Kitchen with Chef Jacques Pépin,” “Culinary Game Changers and the Julia Child Award,” and "Last Call," please use the Constitution Avenue, N.W. entrance, between 12th and 14th Streets, Washington, D.C. 

We strongly recommend arriving early and leaving plenty of time to go through security. Learn more about our security procedures and tips for visiting.

Directions and Parking: Read our "Getting Here” webpage for full transportation and parking information. Please note that the several Metrorail stations near the museum will be closed on Saturday, November 9. Read WMATA’s full Summary of Metrorail weekend service.

If you can no longer attend or if the room is full when you arrive, join the conversation online on Twitter at @amhistorymuseum and #SmithsonianFood. Friday's Deep-Dish Dialogues will be live-streamed on our website. Recordings of each Deep-Dish Dialogue and "Brewing a Revolution" will be posted on our website after the event.


Know Before You Go

To maximize your experience, please read our Food History Weekend tips:


Book Signing

Save time to visit our museum’s stores! Books by Smithsonian Food History Weekend participants are on sale in the museum’s stores all weekend. Their works are listed in the Weekend Guide. Pick up a copy when you arrive to help to plan your visit.

Please note that any materials purchased from the Smithsonian Store will be eligible to be signed. However, if you are bringing anything from home, you will be limited to one signature per author.



Select dishes from the Cooking Up History programs will be available for purchase in the Eat at America’s Table Café on the lower level from 11 a.m. to 2 p.m. Recipes will be available for download from our website.



The National Museum of American History welcomes visitors of all ages and abilities. Requests for accessibility services at our programs and special events can be made by voicemail at 202-633-3150 or by email at Advanced notice is preferred.

We look forward to welcoming you to Food History Weekend this Friday and Saturday at the National Museum of American History!



The Food History Team