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Julia Child's Kitchen at the Smithsonian
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Object 21 [of 66] – Mortar and Pestle


There were few mechanical tools and utensils in France in 1949. Every time-consuming task in cuisine classique was done by hand. To practice making dishes such as quenelles de brochet mousseline (molded fish mousse) and mousse de jambon (ham mousse), Cordon Bleu student Julia bought a large French marble mortar and pestle at a Paris flea market. Paul carried the immensely heavy thing from the market to their third floor flat, where she used it to practice her techniques.


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Object 22 – Food processor
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Object 28 – Cuisinart Blender
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Object 12 – Fish mold
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