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National Museum of American History

1300 Constitution Ave NW

Washington, DC 20013

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Join us for Smithsonian Food History Weekend!

With cooking demonstrations, hands-on learning, dynamic conversations, Smithsonian collections, and beer history, there’s something for everyone at our fifth annual Smithsonian Food History Weekend: Power Through Food. With a special focus on migrant and refugee women and organizations, this year's festival will explore how their food-related enterprises are helping create sustainable livelihoods and stronger communities.

The Festival
Join us for free daytime activities for visitors of all ages, including cooking demonstrations, hands-on learning, book signings, and dynamic conversations featuring leading chefs, local organizations, experts, museum curators, entrepreneurs, and more. Programs include:

  • Rarely Seen Objects Out of Storage
  • Hands-On Cooking Activities
  • Book Signings
  • The Kids Table
  • and more!


Cooking Up History

Feast on eight live cooking demonstrations featuring cuisines from around the world. Our guest chefs include migrant and refugee women who are creating sustainable livelihoods and stronger communities through food-related enterprises. Plus, we'll offer a special session on cooking techniques with the legendary Jacques Pépin! Full speaker list and session descriptions.

Friday, November 8

  • Eritrean Food En Route - 12:00-12:30 p.m.
  • In the Kitchen with Chef Jacques Pépin (*Free tickets are required.) - 1:00-1:45 p.m.
  • Persian Cuisine in the U.S. - 3:00-3:30 p.m.

Saturday, November 9

  • Cooking Healthy - 10:30-11:00 a.m.
  • Mera Kitchen Collective: A Taste of the Baltimore Farmers’ Market - 12:00-12:30 p.m.
  • Vietnamese Cuisine in Lincoln, Nebraska - 1:00-1:30 p.m.
  • Behind-the-Scenes at Bad Saint - 2:00-2:30 p.m.
  • Salvadorian Cuisine in the District - 3:00-3:30 p.m.


Deep-Dish Dialogues
We’re serving up three super panels about Power Through Food. The first panel features all past recipients of the Julia Child Award. They'll reflect on Julia’s legacy and discuss how their work in food extends and amplifies the critical importance of culinary education, innovation, mentoring, and bridge-building for a new generation. Full speaker list and session descriptions.

Friday, November 8

  • Culinary Game Changers and the Julia Child AwardA Conversation with Julia Child Awardees, 2015–2019: Jacques Pépin, Rick Bayless, Danny Meyer, Mary Sue Milliken, and Susan Feniger (*Free tickets are required.) - 10:30-11:45 a.m.
  • Empowering Communities Through FoodA Conversation with Women Migrants, Refugees, and Entrepreneurs: Manal Kahi, Daniela Hurtado, Lourdes Gonzalez, and Emily Lerman - 1:30-2:45 p.m.

Saturday, November 9

  • Saving Communities Through Food: A HistoryA Conversation on Women and Food Activism in American History with Jessica B. Harris, Crystal Moten, Tambra Raye Stevenson, and Psyche Williams-Forson - 10:30-11:45 a.m.



Last Call: Brewing History After-Hours
Friday, November 8, 6:30-9:00 p.m.

Love craft beer? Friday evening is dedicated to all things beer as the museum hosts Last Call: Brewing History After Hours. Join us for an evening of conversation with several of the most transformational figures in the beer industry and brews spanning the spectrum of the craft beer revolution. Enjoy beer tastings, appetizers, and brewing history objects out of storage, including recent acquisitions. See the list of speakers and breweries.

(NOTE: This evening event is recommended for 21+ audiences. Tickets must be purchased separately through the museum's website.)


ACCESSIBILITY

The National Museum of American History welcomes visitors of all ages and abilities. Sign language interpretation and real-time captioning of programs and special events are available upon request. Two weeks’ notice is preferred.

For accessibility assistance, email NMAHPrograms@si.edu or call (202) 633-3150.


THANK YOU TO OUR SPONSORS

Major support for Smithsonian Food History Weekend is provided by the Brewers Association, John Deere, The Julia Child Foundation for Gastronomy and the Culinary Arts, Smithsonian American Women’s History Initiative, and Wegmans.

Last Call is generously supported by the Brewers Association.

Cooking Up History is made possible by Wegmans and Sur La Table.

Leadership support for FOOD: Transforming the American Table is made possible by Warren and Barbara Winiarski │ Winiarski Family Foundation, the Brewers Association, Land O’Lakes Foundation, and The Julia Child Foundation for Gastronomy and the Culinary Arts.

Food and agriculture programs are supported by John Deere.

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National Museum of American History

1300 Constitution Ave NW

Washington, DC 20013

View Map

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