HomeView Selected ObjectsExplore the KitchenSample Kitchen StoriesFlash Version
Julia Child's Kitchen at the Smithsonian
Explore the Kitchen Exhibit
When Paul and Julia moved into their home, in Cambridge, Massachusetts, in 1961, they knew there was work to be done with the kitchen. After adapting to the quirks and limitations of various kitchens, Julia knew how she waned to organize her ninth kitchen. While she mapped out the functional principles, Paul brought his sense of design to arranging the kitchen's elements.

 


 

The kitchen measures 14x 20.

 

The blue and green color scheme was chosen by Paul Child in 1961.

 

Poles mounted on the ceiling held TV lights during the taping of cooking shows in the 1990s.

 

A plastic-covered Marimekko print tablecloth protects the wood of the kitchen table.

 

The maple countertops were built two inches higher than in most kitchens to suit Julia's six-foot, two-inch height.

 

Two 25-pound turkeys fit inside this oven.

 

No fancy curtains, just simple blinds opened to a view of Irving Street treetops.

 

The icemaker in the corner kept Julia and her guest chefs supplied with all the ice they needed to keep food fresh during taping sessions.

 

Julia liked cats in her kitchen... on the fridge, in fields of asparagus, and next to pots.

 

Julia's kitchen junk drawer held lots of surprises.

 

Julia's to-do list was on the kitchen counter next to the telephone.

 

Sixteen baking sheets were stored vertically in slots next to the dishwasher.

 

Julia stored spices, tea, instant coffee, and syrups in this cabinet.

 

Oils and vinegars were kept close to the stove.

 

This door led to the pastry pantry where Julia stored baking equipment and supplies.

 

Julia's lorgnette was always within reach for reading fine print.

 

Julia stored odds and ends of equipment, including her blow torches, in a pantry beside this wall.

 

 

 

 

Back to Top
Smithsonian National Museum of Amercan History  
 
FAQ'sEventsShare Your ThoughtsWhat's CookingVisiting the MuseumResourcesCredits