National Museum of American History | Food History Gala from Home @SmithsonianAmHistory | Uploaded November 2020 | Updated October 2024, 45 minutes ago.
The Smithsonian Food History Gala from Home featured the sixth annual and first international presentation of the Julia Child Award by The Julia Child Foundation for Gastronomy and the Culinary Arts. Special guests from around the globe joined in honoring this year’s recipient, Danielle Nierenberg, co-founder and president of Food Tank. Funds raised from this event will help establish a paid internship program for candidates from underrepresented communities in the museum and food history fields. The internships will provide mentoring and professional learning experiences at the National Museum of American History.
Featuring:
José Andrés, Chef/Owner of ThinkFoodGroup, Founder of World Central Kitchen, 2019 Julia Child Award Recipient
Dan Barber, Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns
Rick Bayless, Chef, 2016 Julia Child Award Recipient
Stephanie Borkowsky, Intern, Smithsonian Food History Project 2020
Lonnie G. Bunch III, Secretary, Smithsonian Institution
Bobby Chinn, IndoChine Hospitality
Dr. Sandro Demaio CEO, VicHealth
Susan Feniger, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient
Kim R. Ford, President and CEO, Martha’s Table
Jessica B. Harris, PhD, Author and Culinary Historian
Anthea M. Hartig, PhD, Elizabeth MacMillan Director, National Museum of American History
Frances Moore Lappé, Author, Diet for a Small Planet
Kathleen Merrigan, PhD, Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
Danny Meyer, Founder and CEO, Union Square Hospitality Group, 2017 Julia Child Award Recipient
Mary Sue Milliken, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient
Edie Mukiibi, Vice President, Slow Food International and Founder, Project DISCC
Reema Nanavaty, Director, Economic and Rural Development, Self Employed Women's Association
Danielle Nierenberg, Co-founder and President, Food Tank, 2020 Julia Child Award Recipient
Leah Penniman, Co-director, Soul Fire Farm
Jacques Pépin, Chef, 2015 Julia Child Award Recipient
Bernard Pollack, Co-founder and Chairman, Board of Directors, Food Tank
Fabricio Ribeiro, Founder, Taakwary Ltda
Anna Ruggerini, Operations Director, Barilla Foundation
Vimlendra Sharan, Director, Food and Agriculture Organization of the United Nations, Liaison Office for North America
Eric W. Spivey, Chairman, The Julia Child Foundation for Gastronomy and the Culinary Arts
Haile Thomas, Wellness + Compassion Activist, Speaker, Author, CEO The HAPPY Org
Marsha Ungchusri, Intern, Smithsonian Food History Project 2019
To donate visit: https://amhistory.si.edu/donate/food-gala/
For more information about Food History at the National Museum of American History visit: https://americanhistory.si.edu/topics/food-history
Major support for the 2020 Smithsonian Food History Weekend and Gala from Home was provided by the Winiarski Family Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, the Brewers Association, and Clark Construction Group, LLC, with additional support from Marcia Myers Carlucci, The Kroger Co. Zero Hunger | Zero Waste Foundation, Nordic Ware, Potomac Construction, Dr. Bruce E. Spivey and Amanda Spivey, Eric and Cynthia Spivey, and Wegmans.
Photos courtesy of:
Joyce N. Boghosian
Food Tank
John Harrington Photography
Jaclyn Nash, National Museum of American History
National Museum of American History
Pixelme Studio
Michael D. Sargent
Richard Strauss, National Museum of American History
Hugh Talman, National Museum of American History
Videos courtesy of:
The Julia Child Foundation for Gastronomy and the Culinary Arts
Footage from The French Chef, Courtesy of GBH Archives
The Smithsonian Food History Gala from Home featured the sixth annual and first international presentation of the Julia Child Award by The Julia Child Foundation for Gastronomy and the Culinary Arts. Special guests from around the globe joined in honoring this year’s recipient, Danielle Nierenberg, co-founder and president of Food Tank. Funds raised from this event will help establish a paid internship program for candidates from underrepresented communities in the museum and food history fields. The internships will provide mentoring and professional learning experiences at the National Museum of American History.
Featuring:
José Andrés, Chef/Owner of ThinkFoodGroup, Founder of World Central Kitchen, 2019 Julia Child Award Recipient
Dan Barber, Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns
Rick Bayless, Chef, 2016 Julia Child Award Recipient
Stephanie Borkowsky, Intern, Smithsonian Food History Project 2020
Lonnie G. Bunch III, Secretary, Smithsonian Institution
Bobby Chinn, IndoChine Hospitality
Dr. Sandro Demaio CEO, VicHealth
Susan Feniger, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient
Kim R. Ford, President and CEO, Martha’s Table
Jessica B. Harris, PhD, Author and Culinary Historian
Anthea M. Hartig, PhD, Elizabeth MacMillan Director, National Museum of American History
Frances Moore Lappé, Author, Diet for a Small Planet
Kathleen Merrigan, PhD, Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
Danny Meyer, Founder and CEO, Union Square Hospitality Group, 2017 Julia Child Award Recipient
Mary Sue Milliken, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient
Edie Mukiibi, Vice President, Slow Food International and Founder, Project DISCC
Reema Nanavaty, Director, Economic and Rural Development, Self Employed Women's Association
Danielle Nierenberg, Co-founder and President, Food Tank, 2020 Julia Child Award Recipient
Leah Penniman, Co-director, Soul Fire Farm
Jacques Pépin, Chef, 2015 Julia Child Award Recipient
Bernard Pollack, Co-founder and Chairman, Board of Directors, Food Tank
Fabricio Ribeiro, Founder, Taakwary Ltda
Anna Ruggerini, Operations Director, Barilla Foundation
Vimlendra Sharan, Director, Food and Agriculture Organization of the United Nations, Liaison Office for North America
Eric W. Spivey, Chairman, The Julia Child Foundation for Gastronomy and the Culinary Arts
Haile Thomas, Wellness + Compassion Activist, Speaker, Author, CEO The HAPPY Org
Marsha Ungchusri, Intern, Smithsonian Food History Project 2019
To donate visit: https://amhistory.si.edu/donate/food-gala/
For more information about Food History at the National Museum of American History visit: https://americanhistory.si.edu/topics/food-history
Major support for the 2020 Smithsonian Food History Weekend and Gala from Home was provided by the Winiarski Family Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, the Brewers Association, and Clark Construction Group, LLC, with additional support from Marcia Myers Carlucci, The Kroger Co. Zero Hunger | Zero Waste Foundation, Nordic Ware, Potomac Construction, Dr. Bruce E. Spivey and Amanda Spivey, Eric and Cynthia Spivey, and Wegmans.
Photos courtesy of:
Joyce N. Boghosian
Food Tank
John Harrington Photography
Jaclyn Nash, National Museum of American History
National Museum of American History
Pixelme Studio
Michael D. Sargent
Richard Strauss, National Museum of American History
Hugh Talman, National Museum of American History
Videos courtesy of:
The Julia Child Foundation for Gastronomy and the Culinary Arts
Footage from The French Chef, Courtesy of GBH Archives
