Bibliograph

Thomas Jefferson's crème brûlée, how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell

Type

Label

Thomas Jefferson's crème brûlée, how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell

Language

eng

Bibliography note

Includes bibliographical references (pages 222-228) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Thomas Jefferson's crème brûlée

Nature of contents

bibliography

Oclc number

797980603

Responsibility statement

by Thomas J. Craughwell

Sub title

how a Founding Father and his slave James Hemings introduced French cuisine to America

Summary

In 1784, Thomas Jefferson struck a deal with one of his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops so they might be replicated in American agriculture

Table Of Contents

Prologue: The man who abjured his native victuals -- Americans in Paris -- A free city -- A feast for the palate -- The wine collector and the rice smuggler -- Brother and sister, reunited -- Boiling point -- The art of the meal -- Epilogue

Classification