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10 Questions for the Smithsonian Curators Who Cooked Up Julia Child's Kitchen Exhibit

continued (page 4 of 4)

Old fans and young instant converts alike have all assembled, exclaimed over the refrigerator magnets and copper pots, and shared "their Julia" with each other. The movie Julie and Julia and every new Julia-centered book since have brought in a wave of multigenerational and multinational pilgrims to the kitchen. Our staff members confess that a touch of Julia—a quick visit to the kitchen and a brief mingle with the happy crowd—brightens up even the grayest day.

GL: Would you say that Julia's enthusiasm has rubbed off on you and your colleagues as cooks and curators?

RG: Our entire team is filled with good cooks, good eaters, and good thinkers about food, food history, and food cultures. Personally, nothing could have made me a more enthusiastic cook than I already was B.J.—Before Julia. I've loved cooking since I was a child, and in my 55-plus years of adulthood, I've been happily active in cooking and learning all I can about food, food history, and food cultures. Julia's first television shows and cookbooks caught me, and lots of other people, at a time in my personal and intellectual development when I was the hungriest for an expanded experience of everything the world had to offer. And working for over 10 years with Julia's kitchen just put me more deeply into that learning curve in order to fulfill the public's hunger for all things Julia.

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