This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"-- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom.
nbsp; 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 (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème br û lée, and a host of other treats. This narrative history tells the story of their remarkable adventure--and even includes a few of their favorite recipes!
Craughwell, Thomas J., 1956-
Thomas Jefferson's créme brûlee
how a founding father and his slave James Hemings introduced French cuisine to America
Philadelphia, PA : Quirk Books, c2012.
233 p. :,ill. ;,22 cm.
Branch Call Number:
Statement of Responsibility:
by Thomas J. Craughwell
Includes bibliographical references and index.
United States Civilization French influences.
Agriculture United States History.
Food habits United States History 18th century.
Food habits France History 18th century.
Hemings, James, 1765-1801.
Jefferson, Thomas, 1743-1826 Relations with slaves.
Jefferson, Thomas, 1743-1826 Knowledge France.
Jefferson, Thomas, 1743-1826 Knowledge Agriculture.