Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old 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... show more
In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old 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.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 that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure.
Publish date: March 4th 2013
Publisher: Tantor Media
Edition language: English
, Food And Drink
, American History
, Food History
, 18th Century
An entertaining mix of history and food, most of this book is spent on the time Thomas Jefferson was in Paris, along with John Adams and Benjamin Franklin, as an ambassador of sorts for the newly formed United States. Jefferson took along his slave James Hemings--brother to Sally Hemings who joined ...
While this was interesting for the food history about French and American styles during the late eighteenth century, and Thomas Jefferson's time in France and Italy, this book was only mediocre for me. I was hoping that there would be more about people were eating, and what they were eating. But ins...
The enlightening story of Thomas Jefferson and James Hemings as they bring French cuisine first to the American palate. Of course, there is a lot more than the introduction of French Fries and Macaroni; Craughwell's tale of culinary adventure tells us a lot about the culture's of the time, the intro...