In 2017, in response to a slew of racist incidents in the Gayborhood, Philadelphia added black and brown stripes to the traditional six-...
With Pride Month celebrations recognizing LGBTQ history and culture throughout the country this June, what better way to highlight the...
As objects representing Lesbian, Gay, Bi-sexual, Transgender, Queer/Questioning history enter the museum's collection today,...

Blog Posts in "Food History"

Yesterday our visitors joined us in celebrating Julia Child’s 100th birthday with cookies, cake, and a rousing rendition of “Happy Birthday...
Editor’s Note: Today’s guest blog is written by Philadelphia Cousins, who is Julia Child’s niece. On August 15th, the National Museum of...
Once upon a time, around 2,000 B.C., there grew a magical plant in the Mediterranean region. Ancient civilizations heralded the plant as a...
A plate of General Tso's Chicken, with a side of broccoli
Curator’s Note: What started out as a simple research assignment for the Sweet & Sour Initiative turned into an interesting culinary...
In January 2012 the Smithsonian’s National Museum of African American History and Culture (NMAAHC), in partnership with the Thomas...
Sometimes an ordinary object becomes important primarily for the story it has to tell. A ceramic cookie jar, for instance, may have been...
Julia Child's Kitchen
On December 3, the museum announced the temporary closing of Bon Appetit! Julia Child’s Kitchen at the Smithsonian. The last day to see...
A large orange squash known as the "Cinderella pumpkin."
As a natively grown vegetable cultivated by the Wampanoag Indians, squash holds a special place in American history. Today, squash are most...
Different types of lettuce that are growing in front of the National Museum of American History
Something chartreuse and wonderful caught my eye as I approached the museum’s Constitution Avenue entrance last week. I recognized it, but...
Why is there a tiger instead of a manatee on my cereal box? And why is cereal sold in a box at all? In what ways does packaging affect the...
King Dragon menu, New York, NY, 1976. I recently delved into the museum’s newly acquired menu collection. My focus was a sub-set of the...
Editor’s Note: Today's post is the last in a series about the museum's work in Julia Child’s kitchen. Caitlin Dichter is a Museum Studies...
Spatulas, used by Julia Child, in her kitchen exhibit
Editor’s Note: Today’s post is the fifth in a series of six about the museum’s work in Julia Child’s kitchen. Lauren Anderson is a Museum...
Editor’s Note: Today’s post is the fourth in a series of six about the museum’s work in Julia Child’s kitchen. Anneliese Bustillo is a...
Julia Child's notes in a book
Editor’s note: Today’s post is the third in a series of six about the museum’s work in Julia Child’s kitchen. Christine Klepper is a Museum...
Editor’s Note: Today’s post is the second in a series of six about the museum’s work in Julia Child’s kitchen. Amanda Browe is a Museum...
Recent visitors to the Bon Appétit! exhibition have observed the first steps of a major change planned for the display of Julia Child’s...
The museum recently received an exciting addition to its archival collections: 4,500 menus from restaurants across the United States and...
Editor’s note: This post is the fourth in a series of monthly posts exploring the work of Smithsonian Gardens and...
For early Thanksgiving meals, I bet someone went out and hunted a turkey, gathered some cranberries, and harvested some spinach and...
Editor’s note: This post is the second in a series of monthly posts exploring the work of Smithsonian Gardens and...
Chulitos, a recipe made with the vegetable yucca
Much of what we do at the museum is for the visitors: exhibits, programs, lectures, and performances. We want our guests to enjoy...
In my previous posts I’ve mentioned how growing up in a Chinese restaurant was a fantastic experience. Let me tell you about one...
Something wonderful is sprouting at the National Museum of American History. This past week I was introduced to the Victory Garden that is...
Can you believe that chop suey was once the most famous Chinese dish in America? The dish’s popularity helped fuel the growth of Chinese...
Earlier this year we invited Jennifer 8 Lee, author of The Fortune Cookie Chronicles, to meet with our staff and share her insights into...
Los Angeles. The Entertainment Capital of the World. What better place could there be for a presentation on the Smithsonian’s comedy...
How long is a long bean? And who was General Tsao? These are questions you might ask after you visit our Stars and Stripes Cafe during the...
Margarita machine
Why is this homely little brown box, with its sign that identifies it as the "World's First Margarita Machine," living at the Smithsonian?...
Do you like Chinese food? What is your favorite dish? Me, I love za jiang mein, it’s an eastern version of spaghetti with meat sauce. For...
Food stamps
My first experience with Food Stamps was as a kid, growing up in Peekskill, NY. In the grocery store, my mother would give my sister and me...
Bread-making technology spawned many inventions and patents, like the bread-slicer. While the earliest bread-cutting devices using parallel...
“Like the sun in all its glory suddenly breaking through the shades of gloom.” So wrote Julia Child after finally succeeding in making real...
Eggplant and zucchini gratin with ratatouille, made with a recipe created by Julia Child
Where to Find the Master Recipes Eggplant and zucchini gratin Julia and Jacques Cooking at Home, pp. 200-03 An online...
A flourless chocolate cake, "le glorieux," created with a recipe from Julia Child
Where to Find the Master RecipeMastering the Art of French Cooking, Vol. Two, pp. 495-97An online version from the Shazam in the...
Julia Child's copper bowl
With turkey day fast approaching, cooks around the country are whipping up grocery lists and getting ready for what is the equivalent of a...
A honey spice cake, "Pain d'Epices," created from a recipe made by Julia Child
Today’s post is the thirteenth in a series of weekly Julia Child recipes. This week, curator Helena Wright gets a start on holiday baking...
A casserole dish used by Julia Child
Today’s post is the twelfth in a series of weekly Julia Child recipes. This week, public affairs associate Laura Duff embraces her...
A picture of boeuf bourguignon, created with a recipe made by Julia Child
Today’s post is the eleventh in a series of weekly Julia Child recipes. This week’s contributor is Joe Criste, an exhibits specialist who...
I was interning at the National Museum of American History when I first encountered the photographic images of Leonard Nadel, who spent...
A tarte tatin, created with a recipe by Julia Child, in the process of baking, before being flipped over
Today’s post is the tenth in a series of weekly Julia Child recipes. This week, Jan Lilja, Associate Director for Management and Museum...
A picture of stuffed duck, baked cucumbers, and blackberry flan, made with recipes created by Julia Child
Today’s post is the ninth in a series of weekly Julia Child recipes. Kudos to this week’s contributors, project manager Ann Burrola and...
Vegetables and waterzooi, a dish made from a recipe created by Julia Child
Today’s post is the eighth in a series of weekly Julia Child recipes. This week, business program manager Kathy Sklar overcomes her...
Sole meuniere, made with a recipe created by Julia Child, served at a table with flowers and salad
Today’s post is the seventh in a series of weekly Julia Child recipes. This week, new media project manager Dana Allen-Greil shares...
Mushrooms, sauteed in butter, sit on top of pasta
Today’s post is the sixth in a series of weekly Julia Child recipes. This week, project management assistant Laura McClure shimmies...
Turkey Orloff, made using a recipe created by Julia Child, sits on a plate at a dinner table place setting, next to a Julia Child & Company cookbook
Today’s post is the fifth in a series of weekly Julia Child recipes. This week, deputy registrar Tom Bower shares his experience with...
In 2005 the museum started a multi-institution collecting initiative to document and preserve the experiences of braceros, Mexican...
A bowl of vinagrette, created with a recipe made by Julia Child, sits next to a bowl of salad and a Julia Child cookbook
Today’s post is the fourth in a series of weekly Julia Child recipes. This week, renovation program director Patrick Ladden shares his...

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