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Children's Bibliography:

  Books by Julia Child
  About Julia Child and her kitchen
  Public Television Series with Julia Child
  References for American Food History

  Cookbooks
  Non-fiction
  Fiction
  Related Website



References

Books by Julia Child

Mastering the Art of French Cooking (with Simone Beck and Louisette Bertholle). New York: Knopf, 1961; The 40th Anniversary Edition of Mastering. Knopf, 2001

 

The French Chef Cookbook. New York: Knopf, 1968; The 30th Anniversary Edition of the French Chef. New York: Ballentine Books, 1998.

 

Mastering the Art of French Cooking, Vol. II (with Simone Beck). New York: Knopf, 1970, 1983.

 

From Julia Child's Kitchen. New York: Knopf, 1975.

 

Julia Child & Company (in collaboration with E. S. Yntema). New York: Knopf, 1978.

 

Julia Child & More Company (in collaboration with E. S. Yntema). New York: Knopf, 1979.

 

The Way to Cook. New York: Knopf, 1989.

 

Julia Child's Menu Cookbook. New York: Wings (Random House), 1991.

 

Cooking with Master Chefs. New York: Knopf, 1993.

 

In Julia Child's Kitchen with Master Chefs (with Nancy Barr). New York: Knopf, 1995.

 

Julia and Jacques: Cooking at Home (with David Nussbaum). New York: Knopf, 1999.

 

Julia’s Kitchen Wisdom (with David Nussbaum). New York: Knopf, 2000.

About Julia and her Kitchen

“Architectural Digest Visits Julia Child” Architectural Digest. Aug. 17, 1976: 52–55.

 

Engram, Sara. “A Moving Tribute.” Baltimore Sun, A La Carte, 23 January 2002, 1F and 3F.

 

“Everyone's in the Kitchen,” Time (25 November 1966): 74–87 (Cover Story).

 

Fitch, Noel Riley. Appetite for Life: The Biography of Julia Child. New York: Doubleday, 1997.

 

Hirsheimer, Christopher. “Watching Julia.” Saveur, No. 27 (1999): 45–48.

 

Julian, Sheryl. “Bon Voyage, Julia: A Tour of the Famous Kitchen.” Boston Globe, Food Pages, 3 October 2001, Section F.

 

Shapiro, Laura. “Capital Cuisine: The big draw in Washington is Julia Chld’s celebrated kitchen, which has moved to the Smithsonian—lox, stockpot, and barrel.” House & Garden 171 (November 2002): 106–108.

 

“The Kitchen Julia Built,” New York Times, May 16, 1976: 76–81.

 

Weinraub, Judith. “This is No Ordinary Kitchen,” The Washington Post, Food Section, 23 January 2002, F1 and F6.

Public Television Series with Julia Child

The French Chef. WGBH (Boston), PBS, 1963. Peabody, 1965. Emmy, 1966. Producer, Russ Morash.

 

Julia Child & Company. WGBH, PBS, 1978. Producer, Russ Morash.

 

Julia Child & More Company. WGBH, PBS, 1980. Producer, Russ Morash.

 

Dinner at Julia's. WGBH, PBS, 1983. Producer, Russ Morash.

 

The Way to Cook. WGBH and JC Productions, 1984. Producer, Russ Morash

 

 

Cooking with Master Chefs. MPT (Maryland), PBS 1993. A La Carte Productions, Producer, Geoffrey Drummond and Natan Katzman.

 

In Julia's Kitchen with Master Chefs. MPT, PBS 1995.A La Carte Productions, Producer, Geoffrey Drummond and Natan Katzman. Emmy Awards and IACP Awards.

 

Baking with Julia. MPT, PBS 1996. A La Carte Productions, Producer, Geoffrey Drummond and Natan Katzman.

 

Julia Child & Jacques Pepin: Cooking at Home, MPT, PBS, 1999. A La Carte Productions, Producer, Geoffrey Drummond and Natan Katzman

References for American Food History

Batterberry, Michael, and Ariane Batterbury. On the Town in New York: The Landmark History of Eating, Drinking and Entertainments from the American Revolution to the Food Revolution. Routledge, 1998.

 

Belasco, Warren and Phillip Scranton. Food Nations: Selling Taste in Consumer Societies. New York: Routledge, 2002; Appetite for Change: How the Counterculture Took on the Food Industry. Ithaca: Cornell University Press, 1993.

 

Bentley, Amy. Eating for Victory: Food Rationing and the Politics of Domesticity. Urbana University of Illinois Press, 1998.

 

Bower, Anne, ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: University of Massachusetts Press, 1997.

 

Brenner, Leslie. American Appetite: The Coming of Age of a National Cuisine. New York: Bard, 1999.

 

Brewer, Priscilla J. From Fireplace to Cookstove: Technology and the Domestic Ideal in America. Syracuse, New York: Syracuse University Press, 2000.

 

Bundy, Beverly. Century in Food: America’s Fads and Favorites. Portland: Collectors Press, 2002.

 

Burby, Liza N. A Day In the Life of a Chef (The Kid’s Career Library). New York: Powerkids Press, 1999.

 

Clark, Robert. The Solace of Food: A Life of James Beard. South Royalton, Vermont: Steerforth Press, 1996.

 

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. New York: Thames and Hudson, 2000.

 

Cooper, Ann. A Woman’s Place Is in the Kitchen: The Evolution of Woman Chefs. New York: Van Nostrand Reinhold, 1998.

 

Dabney, Joseph E. Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville: Cumberland House, 1998.

 

Diner, Hasia. Hungering for America: Italian, Irish and Jewish Foodways in the Age of Migration. Cambridge, Mass.: Harvard University Press, 2001.

 

Dorenburg, Andrew, et al. Becoming a Chef: With Recipes and Reflections from America’s Leading Chefs. Hoboken: John Wiley and Sons, 1995.

 

Douglas, Mary ed. Food in the Social Order: Studies of Food and Festivities in Three American Communities. New York: Russell Sage Foundation, 1987.

 

Fernandez-Armesto, Felipe. Civilizations: Culture, Ambition, and the Transformation of Nature. New York: The Free Press, 2001.

 

Foster, Nelson, and Linda S. Cordell, eds. Chilies to Chocolate: Food the Americas Gave the World. Tucson: University of Arizona Press, 1992.

 

Fuller, Robert C. Religion and Wine: A Cultural History of Wine Drinking in the United States. Knoxville: University of Tennessee Press, 1996.

 

Fussell, Betty. The Story of Corn: The Myths and History, The Culture and Agriculture, The Art and Science of America’s Quintessential Crop. New York: Alfred A. Knopf, 1992.

 

Gabbacia, Donna. We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.

 

Ginsburg, Debra. Waiting: The True Confessions of a Waitress. New York: Perennial, 2001.

 

Grimes, William. Straight Up or On the Rocks: The Story of the American Cocktail. San Francisco and New York: North Point Press, 2002.

 

Gutierrez, Paige. Cajun Foodways. Jackson: University Press of Mississippi, 1992.

 

Harris, Jessica. The Welcome Table: African-American Heritage Cooking. New York: Simon and Schuster, 1995.

 

Hayes, Joanne Lamb, and Jean Anderson. Grandma’s Wartime Kitchen: World War II and the Way We Cooked. New York: Saint Martin’s Press, 2000.

 

Hogan, Gerard David. Selling ’Em by the Sack: White Castle and the Creation of American Food. New York: New York University Press, 1999.

 

Ichord, Loretta Frances. Hasty Pudding, Johnny Cakes and Other Good Stuff: Cooking in Colonial America. Brookfield: Millbrook Pr Trade, 1999.

 

Inness, Sherrie, ed. Kitchen Culture in America: Popular Representations of Food, Gender, and Race. Philadelphia: University of Pennsylvania Press, 2001.

 

Jacob, Heinrich. Coffee: The Epic of a Commodity. New York: The Viking Press, 1935.

 

Jakle, John A., and Keith A. Sculle. Fast Food: Roadside Restaurants in the Automobile Age. Baltimore: Johns Hopkins University Press, 1999.

 

Jenkins, Virginia Scott. Bananas: An American History. Washington, D.C.: Smithsonian Institution Press, 2000.

 

Kiple, Kenneth F., and Kriemhild Cone Ornelas, eds. The Cambridge World History of Food. Cambridge and New York: Cambridge University Press, 2000.

 

Kirlin, Katherine S., and Thomas M. Kirlin, eds. Smithsonian Folklife Cookbook. Washington, D.C.: Smithsonian Institution Press, 1991.

 

Kurlansky, Mark. Cod, A Biography of the Fish that Changed the World. New York and East Rutherford: Penguin USA; Reprint edition (July 1998).

 

Laudan, Rachel. The Food of Paradise: Exploring Hawaii’s Culinary Heritage. Honolulu: University of Hawaii Press, 1996.

 

Levenstein, Harvey. Revolution at the Table: Transformation of the American Diet. New York: Oxford University Press, 1989; Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.

 

Mansfield, Leslie. Lewis and Clark Cookbook: Historic Recipes from the Corps of Discovery and Jefferson’s America. Berkeley: Celestial Arts, 2003.

 

Mariani, John. The Dictionary of American Food and Drink. New Haven: Ticknor and Fields, 1983.

 

Mather, Robin. A Garden of Unearthly Delights: Bioengineering and the Future of Food. New York: Penguin USA and Plume, 1995.

 

Mattern, Joanne. Chefs Working Together. New York: Powerhouse Kids Press, 2002.

 

McClelland, Peter D. Sowing Modernity: America’s First Agricultural Revolution. Ithaca, New York: Cornell University Press, 1997.

 

Mintz, Sidney Wilfred. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books, 1985; Tasting Food, Tasting Freedom: Excursions into Eating, Culture and the Past. Boston: Beacon Press, 1996.

 

Nabhan, Gary Paul. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton and Co., 2002; The Desert Smells Like Rain. San Francisco: North Point Press, 1982; Enduring Seeds: Native American Agriculture and Wild Plant Conservation. San Francisco: North Point Press, 1989; Gathering the Desert. Tucson: University of Arizona Press, 1985.

 

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press, 2002.

 

Neustadt, Kathy. Clambake: A History and Celebration of an American Community. Amherst: University of Massachusetts Press, 1992.

 

Pendergast, Mark. Uncommon Grounds: The History of Coffee and How It Transformed Our World. New York: Basic Books, 1999.

 

Pillsbury, Richard. No Foreign Food: The American Diet in Time and Place. Boulder, Colorado: Westview Press, 1998.

 

Porterfield, James D. Dining by Rail: The History and Recipes of America’s Golden Age of Railroad Cuisine. New York: Griffin Trade Paperback, 1998.

 

Roberts, J. A. G. China to Chinatown: Chinese Food in the West (Globalities). London: Reaktion Books, 2002.

 

Rodriguez, Douglas. Nuevo Latino: Recipes that Celebrate the New Latin American Cuisine. Berkeley: Ten Speed Press, 2002.

 

Rozin, Elizabeth. The Primal Cheeseburger. New York: Penguin Books, 1994.

 

Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute. Owl Books, 1999; The Soul of a Chef: The Journey Toward Perfection. New York: Penguin, 2001.

 

Sack, Daniel. Whitebread Protestants: Food and Religion in American Culture. New York: Saint Martin Press, 2000.

 

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Modern Library (February 20, 2001).

 

Smith, Andrew F. Peanuts: The Illustrious History of the Goober Pea. Urbana: University of Illinois Press, 2002; Pure Ketchup: A History of America’s National Condiment. University of South Carolina Press, 1996.

 

Sokolov, Raymond. Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats. New York, New York: Summit Press, 1991.

 

Stamm, Eunice R. The History of Cheese Making in New York State: The History of Cheese Making in the Empire State from the Early Dutch Settlers to Modern Times. Eunice R. Stamm, (December 1991).

 

Theophano, Janet. Eat My Words: Reading Women’s Lives Through the Cookbooks They Wrote. New York: Palgrave 2002.

 

Trillin, Calvin. Alice, Let’s Eat: Further Adventures of a Happy Eater. New York: Vintage Books, 1979; American Fried: Adventures of a Happy Eater. Garden City, New York: Doubleday, 1974.

 

Van Amber, Rita, et al. Stories and Recipes of the Great Depression of the 1930s. Vol. IV. Van Amber Publishing, 2001.

 

Vennum, Thomas Jr. Wild Rice and the Ojibwa People. St. Paul: Minnesota Historical Society Press, 1988.

 

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal. New York: Grove Press, 1987; The Way We Are. Boston: Faber and Faber, 1996.

 

Warren, Louis. The Hunter’s Game: Poachers and Conservationists in Twentieth Century America. New Haven: Yale University Press, 1999.

 

Wilson, David, and Angus Gillespie eds. Rooted in America: Folklore and Popular Fruits and Vegetables. Knoxville: University of Tennessee Press, 1999.

 

Witt, Doris. Black Hunger: Food and the Politics of U.S. Identity. New York: Oxford University Press, 1999.

 

Zuckerman, Larry. The Potato: How the Humble Spud Rescued the Western World. San Francisco: North Point Press (October 1999).

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Web Links

http://www.pbs.org/juliachild/
http://www.alacartetv.com
http://www.exploratorium.edu/cooking/index.html

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Children's Bibliography

This list consists of food-related books (and one website) for children, separated into three sections: cookbooks, fiction, and nonfiction. Some of these books are written by well-known authors and chefs. This is not an annotated list, but if you would like to read reviews from customers and professional sources (such as Publishers Weekly and School Library Journal), they can be found on the Amazon and Barnes & Noble websites. Bon Appètit!

Cookbooks

Albyn, Carole Lisa and Lois Sinaiko Webb. The Multicultural Cookbook for Students. Westport, Conn.: Oryx Press, 1993.

 

Betty Crocker Editors. Betty Crocker Kids Cook! Indianapolis: John Wiley & Sons, Spiral edition, 1999.

 

Boundy, Donna. Hocus-Pocus Magical Cookbooks. Norwalk, Conn.: Innovative Kids, Book and Access edition, 2001.

 

Cunningham, Marion. Cooking With Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook. New York: Knopf, 1995.

 

Darling, Jennifer Dorland. Better Homes and Gardens New Junior Cookbook (Better Homes and Gardens Test Kitchen). Des Moines: Meredith Books, Spiral edition, 1997.

 

—–. Silly Snacks (Better Homes and Gardens Test Kitchen). Des Moines: Meredith Books, Spiral edition, 1998.

 

Dodge, Abigail Johnson. The Kid’s Cookbook: A Great Book for Kids Who Love to Cook! Birmingham, Ala.: Oxmoor House, Inc., 2002.

 

Katzen, Mollie. Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 & Up. Berkeley, Calif.: Tricycle Press, 1999.

 

Katzen, Mollie, and Ann L. Henderson. Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up. Berkeley, Calif.: Tricycle Press, 1994.

 

Kohl, MaryAnn F., and Jean Potter. Cooking Art: Easy Edible Art for Young Children. Beltsville, Md.: Gryphon House, 1997.

 

Lagasse, Emeril. Emeril’s There's a Chef in My Soup! Recipes for the Kid in Everyone. New York: HarperCollins Juvenile Books, 2002.

 

Raab, Evelyn. Clueless in the Kitchen: A Cookbook for Teens. Toronto: Firefly Books Ltd., 1998.

 

Scobey, Joan. The Fannie Farmer Junior Cookbook. New York: Little Brown & Co., (Juv Pap), Reprint edition, 2000.

 

Vezza, Diane Simone. Passport on a Plate: A Round-The-World Cookbook for Children. New York: Simon & Schuster (Juv), 1997.

 

Walker, Barbara M. The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories. New York: HarperTrophy, 3rd edition, 1995.

 

Waters, Alice L. Fanny at Chez Panisse : A Child’s Restaurant Adventures with 46 Recipes. New York: HarperCollins Publishers, 1997.

 

Wilkes, Angela. Children’s Step-by-Step Cookbook. New York: DK, 1st edition, 2001.

Non-Fiction

Barrett, John E. Food (Elmo’s World). New York: Random House, Board edition, 2000.

 

Cole, Joanna, et al. The Magic School Bus Gets Baked in a Cake: A Book About Kitchen Chemistry. New York: Scholastic Trade, 1995.

 

—–. The Magic School Bus Gets Eaten: A Book About Food Chains. New York: Scholastic Trade, 1996.

 

Crespo, Clare, et al. The Secret Life of Food. New York: Hyperion Press, 2002.

 

England, Tamara, et al. Josefina’s Cook Book: A Peek at Dining in the Past with Meals You Can Cook Today (American Girls Collection). Pleasant Company Publications, 1998.

 

Evert, Jodi, et al. Addy's Cook Book: A Peek at Dining in the Past with Meals You Can Cook Today (American Girls Pastimes Collection). Middleton, Wis.: Pleasant Company Publications, 1994.

 

—–. Felicity’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today (American Girls Collection). Middleton, Wis.: Pleasant Company Publications, 1994.

 

—–. Kirsten’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today (The American Girls Collection). Middleton, Wis.: Pleasant Company Publications, 1994.

 

—–. Molly’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today (American Girls Collection). Middleton, Wis.: Pleasant Company Publications, 1994.

 

—–. Samantha’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today (American Girls Pastimes). Middleton, Wis.: Pleasant Company Publications, 1994.

 

Leedy, Loreen. The Edible Pyramid: Good Eating Every Day. Bridgewater, N.J.: Holiday House, Inc., 1997.

 

Muller, Eric Paul, and Eldon Doty. While You're Waiting for the Food to Come: A Tabletop Science Activity Book: Experiments and Tricks That Can Be Done at a Restaurant, the Dining Room Table, or Wherever Food Is Served. London: Orchard Books, 1999.

 

Peterson, Chris. Extra Cheese, Please!: Mozzarella's Journey from Cow to Pizza. Honesdale, Pa.: Boyds Mills Press, 1994.

 

Rotner, Shelley, and Julia Pemberton Hellums. Hold the Anchovies!: A Book about Pizza. London: Orchard Books, 1996.

 

Solheim, James, and Eric Brace. It’s Disgusting and We Ate It!: True Food Facts from around the World - and Throughout History! New York: Aladdin Library, Reprint edition, 2001.

 

VanCleave, Janice. Janice VanCleave’s Food and Nutrition for Every Kid : Easy Activities That Make Learning Science Fun. Indianapolis: John Wiley, 1999.

Fiction

Aliki. Corn is Maize. New York: HarperTrophy, 1986.

 

Barbour, Karen. Little Nino's Pizzeria. Orlando, Fla.: Harcourt, 1990.

 

Barrett, Judi, and Ron Barrett. Cloudy with a Chance of Meatballs. New York: Aladdin Library, 1982.

 

—–. Pickles to Pittsburgh: The Sequel to Cloudy With a Chance of Meatballs. New York: Aladdin Library, Reprint edition, 2000.

 

Brown, Marcia. Stone Soup. New York: Simon & Schuster Adult Publishing Group, 1991.

 

Carle, Eric. Pancakes, Pancakes. New York: Aladdin Library, 1998.

 

—–. The Very Hungry Caterpillar. New York: Philomel Books, Board edition, 1994.

 

Child, Lauren. I Will Never Not Ever Eat a Tomato. Cambridge, MA: Candlewick Press, 2000.

 

Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin, 1998.

 

—–. James and the Giant Peach. New York: Penguin USA, 2000.

 

—–. Roald Dahl’s Revolting Recipes. New York: Puffin, Reprint edition, 1997.

 

—–. Roald Dahl's Even More Revolting Recipes. New York: Viking Children’s Books, 2001.

 

De Paola, Tomie. The Popcorn Book. Bridgewater, N. J.: Holiday House, Reprint edition, 1989.

 

—–. Strega Nona. New York: Aladdin Library, 1988.

 

Devlin, Wende, and Harry Devlin. Cranberry Thanksgiving. New York: Simon & Schuster Children's 1990.

 

Disalvo-Ryan, Dyanne. Uncle Willie and the Soup Kitchen. New York: William Morrow & Co., 1997.

 

Dooley, Norah, and Peter Thornton. Everybody Cooks Rice. Minneapolis: Lerner Publishing Group, 1992.

 

—–. Everybody Bakes Bread. Minneapolis: Carolrhoda Books, 1996.

 

Dr. Seuss. Green Eggs and Ham. New York: Random House, 1960.

 

—–. Scrambled Eggs Super. New York: Random House, Reissue edition, 1953.

 

Kahl, Virginia. The Duchess Bakes a Cake. Keller, Tex.: Purple House Press, 2002.

 

Krauss, Ruth, and Crockett Johnson. The Carrot Seed. New York: HarperFestival, Board edition, 1993.

 

Lin, Grace. Dim Sum for Everyone. New York: Knopf, 2001.

 

—–. The Ugly Vegetables. Watertown, Mass.: Charlesbridge Publishing, 1999.

 

McCloskey, Robert. Blueberries for Sal. New York: Puffin, 1976.

 

Paulsen, Gary, and Ruth Wright. The Tortilla Factory. Orlando, Fla.: Harcourt, 1998.

 

Priceman, Marjorie. How to Make an Apple Pie and See the World. New York: Random House, 1994.

 

Rattigan, Jama Kim, and Lillian Hsu-Flanders. Dumpling Soup. New York: Little, Brown & Company, 1998.

 

Sendak, Maurice. Chicken Soup with Rice: A Book of Months. New York: HarperCollins Children's Books, 1990.

 

—–. In the Night Kitchen. New York: HarperCollins Juvenile Books, 1995.

 

Shasha, Mark. Night of the Moonjellies. Keller, Tex.: Purple House Press, 10th edition, 2002.

 

Soto, Gary, and Ed Martinez. Too Many Tamales. New York: The Putnam Publishing Group, 1996.

 

Wing, Natasha, and Robert Casilla. Jalapeno Bagels. New York: Atheneum, 1996.

 

Related Website

Semper, Rob, et al. “The Accidental Scientist: The Science of Cooking.” In Exploratorium: The museum of science, art and human perception. San Francisco, CA. © The Exploratorium, http://www.exploratorium.edu

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