National Museum of American History Convenes Kitchen Cabinet

Leading Culinary Experts Will Advise on Food Related Topics
June 3, 2014

The Smithsonian’s National Museum of American History announces the formation of the Kitchen Cabinet, an advisory board made up of leaders in food scholarship, culinary history and food-related businesses in America to help the museum shape and expand its research, collections, programs and exhibitions related to food and beverage history. The inaugural meeting of the Kitchen Cabinet took place on April 30.

The museum, as part of its American Food History Project, has formed the Kitchen Cabinet to assist staff to expand its thinking, grow its audiences and take a new approach to telling the story of American history through food.

“Together with the Kitchen Cabinet and our visitors, we will explore how our shared experiences with food can help us understand what it means to be American” said John Gray, director of the museum.

The Kitchen Cabinet

Dr. Warren Belasco- Food Historian,
University of Maryland, Baltimore County

Lydia Botham- Executive Director,
Land O’Lakes Foundation

Lynne Breaux- President, Restaurant
Association Metropolitan Washington

Warren Brown, Cookbook Author,
Food Television Host, Founder of CakeLove

Llewellyn Correia, Regional Executive Chef,
Wegmans Food Markets, Va.

Darrell Corti, Corti Brothers, Sacramento, Calif.

Michael Dellar, Co-founder, President, &
CEO Lark Creek Restaurant Group

Ben Franz-Knight, Executive Director,
Pike Place Market, Seattle

Michelle Gowdy, Director, Community and
Academic Relations, Dupont Pioneer

Jessica B. Harris, Ph.D. Food Historian,
Queens College/CUNY

Pati Jinich, Chef, Host of Pati’s Mexican Table

Kim Jordan, Co-founder and CEO,
New Belgium Brewing Company

Ris Lacoste- Chef/Owner of RIS,
Washington, D.C.

Linda Lovejoy,Community Relations Manager,
Wegmans Food Markets

Doug Margerum, Owner/Director of
Winemaking at Margerum Wines

Libby H. O’Connell, Chief Historian,
Senior VP Corporate Outreach, A+E Networks

Linda Novick O’Keefe,
Founding Chief Executive Officer,
Common Threads

Molly O’Neill, Author; Founder of
cookNscribble; Founder and Creative Director,
The LongHouse Food Revival

Todd Schulkin, Executive Director,
The Julia Child Foundation for Gastronomy
and the Culinary Arts

Eric W. Spivey, Chairman,
The Julia Child Foundation for Gastronomy
and the Culinary Arts

Tanya Wenman Steel, CEO, Cooking Up Big
Dreams; Special Projects Contributor,

Taylor Cocalis Suarez- Founder,
Good Food Jobs

Susan Westmoreland, Food Director,
Good Housekeeping

Izabela Wojcik, Director of House
Programming James Beard Foundation

Exhibitions and programs

The Smithsonian’s first major exhibition on food history, “FOOD: Transforming the American Table 1950–2000,” opened November 2012 and explores some of the major changes in food and eating in postwar America. Among the topics on the 3,800-square-foot exhibition’s menu are changes in food production and processing, in who cooks and why, where and when meals are consumed and what people know (or think they know) about what is good for them. Julia Child’s kitchen, which she donated to the museum in 2001 along with its hundreds of tools, appliances and furnishings, serves as the opening story of “FOOD,” demonstrating her influence on the culinary field, food television and the ways many Americans think about food and cooking. The companion website is at

      FOOD in the Garden: Waterways & Foodways 1814-2014, Thursday evenings in September

Also tied to the 200th anniversary of the writing of the national anthem, “FOOD in the Garden” 2014 will look at four maritime regions affected by conflicts during the War of 1812: Long Island Sound, the Chesapeake Bay, the Great Lakes, and the Gulf of Mexico. The program will look at 200 years of connections between land and water, people and food. Patrons will enjoy evenings of food, drinks, and dynamic conversation in a relaxed garden atmosphere. The second annual “FOOD in the Garden” produced in cooperation with SI Gardens.

The first roster of programs developed with the Kitchen Cabinet is scheduled to be announced in Fall of 2014. To stay in touch with the museum and to find out about all things food, the public may sign up for the food newsletter at

Through incomparable collections, rigorous research and dynamic public outreach, the National Museum of American History explores the infinite richness and complexity of American history. The museum helps people understand the past in order to make sense of the present and shape a more humane future. It is currently renovating its West exhibition wing, developing galleries on business, democracy and culture. For more information, visit The museum is located at 14th Street and Constitution Avenue N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free.