A new traveling exhibition will make its debut at The Henry Ford when Julia Child: A Recipe for Life opens in The Gallery by General Motors in Henry Ford Museum of American Innovation May 20. This exhibition, created and toured by FLYING FISH, runs through September 10 and explores the key ingredients that led to Julia Child’s personal evolution and America’s culinary revolution in a fresh and exciting way with immersive opportunities. This culinary pioneer’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 Child, and she in turn empowered others, profoundly transforming American cuisine and food culture.
“The Foundation, which Julia created to carry on her contributions, marvels at how Julia’s example still inspires individuals to learn to cook and pursue their dreams as well as make our food more delicious and sustainable. As one of the most comprehensive portraits of Julia’s story and legacy, Julia Child: A Recipe for Life is not to be missed,” said Todd Schulkin, Executive Director, The Julia Child Foundation for Gastronomy and the Culinary Arts.
This exploration of Julia Child’s life will take a deep dive into key inspiring moments of her life as well as the stories of family and friends who supported her career, providing a full view of her life beyond her fame as a television personality and author. Visitors can enjoy interactive spaces such as an interactive The French Chef television studio, complete with a vintage, operable video camera. Visitors will see photography by her husband, Paul Child, as well as personal papers and favorite kitchen tools.
Julia Child: A Recipe for Life is free for members and included with admission to Henry Ford Museum of American Innovation. For more information, visit THF.ORG.
Julia Child: A Recipe for Life is a touring exhibition produced and managed by FLYING FISH, developed in collaboration with the Napa Valley Museum, under rights granted by The Julia Child Foundation for Gastronomy and the Culinary Arts and The Schlesinger Library, Radcliffe Institute, Harvard University, and generously supported by Oceania Cruises.
