Julia Child: A Recipe for Life

On Display
to
Exhibition Type
Limited Time Exhibition
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A black and white photo of Julia Child in her kitchen standing behind a countertop filled with cooking implements and ingredients

Julia laughing on set of the French Chef while filming episode #131: Lobster Thermidor, May 13, 1966. Photograph by Paul Child © The Schlesinger Library, Harvard Radcliffe Institute, Harvard University.

About the Exhibition: Julia Child’s insatiable curiosity and tenacious spirit drove her to endlessly try, test, prove and communicate how to make delicious food. Learning to cook empowered Julia and she in turn empowered others, profoundly transforming American cuisine and food culture. Julia Child: A Recipe for Life explores the key ingredients that led to Julia’s personal evolution and America’s culinary revolution.

Visitors will journey through Julia’s life, as she explored the world and discovered her sense of curiosity including the moment that ignited her love for French cuisine and inspired her career.

At the heart of the exhibition, Julia’s passion for teaching is explored through her meticulous process of recipe development for Mastering the Art of French Cooking and The French Chef, culminating with her legacy of inspiring chefs of all levels.

Key Experiences:

  • Interactive "The French Chef" television set
  • Video, audio, and photography documenting Julia, her distinctive voice, and her extraordinary contributions to the culinary world
  • Sounds and smells of Julia’s kitchen
  • Visitors can view and share memories of Julia’s legacy

Julia Child: A Recipe for Life is a touring exhibition produced and managed by FLYING FISH, developed in collaboration with Napa Valley Museum, under the rights granted by The Julia Child Foundation for Gastronomy and Culinary Arts and The Schlesinger Library Radcliffe Institute, Harvard University, and generously supported by Oceania Cruises.

Related Events

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Photograph by Paul Child. The Schlesinger Library, Harvard Radcliffe Institute, Harvard University. © The Julia Child Foundation for Gastronomy and the Culinary Arts.

Simone Beck, Julia Child, and Louisette Bertholle cook fish at the Ecole des Trois Gourmandes, ca. 1960.

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Photo by Paul Child © The Schlesinger Library, Harvard Radcliffe Institute, Harvard University.

Julia Child and production crew at Cambridge Electric Kitchen, 1963.

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Photo by Paul Child © The Schlesinger Library, Harvard Radcliffe Institute, Harvard University.

Julia Child and other chefs and students at Le Cordon Bleu, ca. 1950. 

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Julia Child and Merida cook in a kitchen

Photo by Paul Child © The Schlesinger Library, Harvard Radcliffe Institute, Harvard University.

Julia Child demonstrating a frosting technique, with Merida, 1970. 

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Photo by Paul Child © The Schlesinger Library, Harvard Radcliffe Institute, Harvard University.

Paul & Julia Child pose for a Valentine's Day photo, ca. 1950.

Support

Presenting Sponsor (Chef Executif)
Supporting Sponsors (Chef de Cuisine)
Mr. & Mrs. E. Claiborne Robins, Jr.
Melanie Trent De Schutter
Katherine & Jack Nelson
Sponsor (Sous Chef de Cuisine)

Anne Carter & Walter R. Robins, Jr. Foundation

Supporter (Chef de Partie)

Russell & Susan Harper

Mr. & Mrs. Gerald F. Smith, Jr.

Aggie & Richard Cullen

Lisa & Bill Moore 

Michelle Gluck & John McGurl

Lettie Pate Evans Changing Exhibition Fund

Linda M. Warren Special Exhibitions Fund

Community Foundation for a greater Richmond