The first course will be a special plating of eight flavors eight is a significant number in Chinese culture. The unique menu for the evening will be created by chef Peter Chang, master of Chinese cuisine and one of the Washington, D.C., area’s most admired chefs. The evening will feature the celebration of the eighth annual Julia Child Award by the Julia Child Foundation for Gastronomy and the Culinary Arts.

13 gala is a fundraising dinner benefitting the museum’s food-history research, programming and exhibition. This year’s theme, “Conserving Food Cultures,” honors the efforts of community advocates who are working to conserve, share and celebrate their ancestral food traditions in various communities across the United States. Since 2015, each annual Smithsonian Food History Weekend has brought together culinary professionals, practitioners, educators and scholars to engage with the public through dynamic food experiences and demonstrations. “Understanding the complexities of the nation’s past helps us make sense of contemporary experiences and enables us to move forward and create real change, with the guiding and lasting inspiration of both Julia Child and Grace Young.” Hartig, the Elizabeth MacMillan Director. “As the nation’s flagship history museum and as the home to Julia Child’s kitchen, we are honored to explore and share the intersections of democracy, history and food, with special attention to cultural equity and justice,” said Anthea M. Young, the eighth recipient of the award, is a tireless advocate for the preservation of American Chinatowns and all their cultural, economic and gastronomic riches and critical needs in the face of increasing violence against members of the Asian American and Pacific Islander community. The Julia Child Award recognizes an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks. As a highlight of the evening, culinary historian and cookbook author Grace Young will receive the Julia Child Award presented by Julia Knight, museum director of Poster House, on behalf of The Julia Child Foundation for Gastronomy and the Culinary Arts. 13, with the Smithsonian Food History Gala, one of Washington, D.C.’s premier culinary events, which will be held in person at the museum after two years of virtual presentations. 13–14, a multifaceted in-person event that features two days of dynamic presentations, including a live cooking demonstration, a brewing history panel discussion and out-of-storage objects on display.

The Smithsonian’s National Museum of American History will host its eighth annual Food History Weekend Oct. Eliot Elisofon Photographic Archives, African Art.

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