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Chargement... Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to Americapar Thomas J. Craughwell
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. Interesting, but seemed more of a long article, fit for a spread across a couple of issues of Smithsonian magazine, than a book. ( ) While the subject was interesting the work was written in simple, uncomplicated terms, I would not recommend this book to anyone serious about food history. Although the author uses many prime sources, and the book is filled with direct quotes, many facts do not seem to have a source, despite the (seemingly) extensive citation index. This book is a delightful look at Thomas Jefferson and his love of food. The author’s writing style makes it a quick and easy read. Readers looking for a more “serious” historical record should look elsewhere -he gives a thumbnail sketch of the man, his life in politics, and acknowledges the controversy surrounding his personal life but concentrates on food. The pictures of actual recipes in Jefferson’s and Hemings’ handwriting were wonderful, I just wish there had been more transcribed so that I could read them. I found the information about the eating habits of Colonial Americans and French peasants and aristocrats to be extremely interesting. Often when reading history books, I find it hard to picture the actual people who lived at that time. In my opinion, many historians get so bogged down in facts they forget these were living, breathing, feeling people… what did they wear, how did they entertain themselves, what did they eat? aucune critique | ajouter une critique
Biography & Autobiography.
Cooking & Food.
History.
Nonfiction.
HTML: 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. 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 brûlée, 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! Aucune description trouvée dans une bibliothèque |
Critiques des anciens de LibraryThing en avant-premièreLe livre Thomas Jefferson's Creme Brulee de Thomas J. Craughwell était disponible sur LibraryThing Early Reviewers. Discussion en coursAucunCouvertures populaires
Google Books — Chargement... GenresClassification décimale de Melvil (CDD)973.4History and Geography North America United States Constitutional period (1789-1809)Classification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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