“The first time I crossed the threshold, a shiver ran down my spine.” — Food historian ashleyroseyoung on stepping inside Julia Child’s kitchen at the Smithsonian
.” Through live cooking demonstrations, round table discussions, and hands-on activities, we bring museum visitors together to understand the profound impact that food has on our everyday lives.My interest in becoming a public historian is deeply rooted in my college experiences at Yale. When I started my freshman year, I wanted to be an evolutionary biologist.
The business grew out of my grandfather’s post-World War II employment as a produce vendor selling oranges from a roadside cart. Street food vending provided him an economic toehold in the postwar period and he eventually opened a small corner grocery store with an in-house butcher shop . From there, he established several other grocery stores.
As soon as I could hold a spoon, I was put to work spreading tomato sauce on our hand-tossed pizza crusts. Eventually, I graduated to the bakery department, where during the holiday rush, I would help my mother bake cookies, pies, dinner rolls, and loaves of bread in the middle of the night.
at the Southern Food and Beverage Museum in New Orleans where I found my passion project: to research and write a history of New Orleans through its food culture and economy. And I did just that. My senior history thesis at Yale was a critical study of historic Creole cookbooks, specifically examining racial, gender, and ethnic stereotypes of the women who were cooks in private homes, catering businesses, and restaurants throughout the city in the 19th and 20th centuries.
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