Editor’s note: Ana, our Dining Traveler DC Events contributor had the opportunity to go behind the scenes of the Museum of American History Food History After Hour series on the American Kitchen. Sadly enough, I was traveling during these events, however, Ana had the chance to attend two of the events this summer leading to the Smithsonian Food History Weekend beginning October 22nd. I have discussed on the blog why american food is so important to me and I am very excited that there’s a whole series at the Museum of American History dedicated to the subject! About Ana’s experience:
Whether you are a local or a visitor to the Nation’s Capital, you’ll find a wide variety of restaurants (see some of Dining Traveler DC picks here). Some of the best chefs experiment with the influences from far flung places to create dishes for the American kitchen. Julia Child, the legendary American Chef transformed French cuisine for the American palate. Her culinary skills can still be followed through her books and videos. However, if you want to get a tangible feel of her legacy, you might want to head to the Museum of American History Food History exhibition to see Child’s original kitchen in display. She had so many kitchen tools and gadgets, some of which do not exist anymore. Julia Child’s display symbolizes innovation and the cultural shift in the creation and experience of food.
The Museum of American History Food History exhibition has a wing dedicated to the subject, encouraging visitors to explore what influenced innovation and transformation of the American kitchen. Fall has just arrived and the museum will host the Smithsonian Food History Weekend in October and it is a great opportunity to attend lectures from culinary leaders, culinary demonstrations and opportunities for hands-on learning, as well as tastings and explore the museum’s innovation wing. If you feel like having some beer, head to the Brewing Innovation at the museum’s After Hours at the Food History Weekend.
In her last book, “My life in France”, Julia Child wrote “And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appétit!”. Come to be inspired at the Smithsonian Food History Weekend, Thursday Oct. 22 to Saturday Oct. 24.
Food History Roundables -Friday, Oct 23 Free Registration (I’ll be there! )
Food History Festival – Saturday, Oct. 24 Free Admission
Brewing up Innovation – After Hours at the Food History Weekend, Saturday, Oct. 24, Tickets $40
