Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America
(Book)
Author
Published
Philadelphia : Quirk Books, 2012.
Physical Desc
233 pages : illustrations ; 22 cm.
Status
Morro Bay Library - Adult Nonfiction
973.46092
1 available
973.46092
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Morro Bay Library - Adult Nonfiction | 973.46092 | On Shelf |
Description
Loading Description...
Also in this Series
Checking series information...
Subjects
LC Subjects
Agriculture -- United States -- History.
Food habits -- France -- History -- 18th century.
Food habits -- United States -- History -- 18th century.
Hemings, James, -- 1765-1801.
Jefferson, Thomas, -- 1743-1826 -- Knowledge -- Agriculture.
Jefferson, Thomas, -- 1743-1826 -- Knowledge -- France.
Jefferson, Thomas, -- 1743-1826 -- Relations with slaves.
United States -- Civilization -- French influences.
Food habits -- France -- History -- 18th century.
Food habits -- United States -- History -- 18th century.
Hemings, James, -- 1765-1801.
Jefferson, Thomas, -- 1743-1826 -- Knowledge -- Agriculture.
Jefferson, Thomas, -- 1743-1826 -- Knowledge -- France.
Jefferson, Thomas, -- 1743-1826 -- Relations with slaves.
United States -- Civilization -- French influences.
More Details
Published
Philadelphia : Quirk Books, 2012.
Format
Book
Language
English
Notes
Bibliography
Includes bibliographical references (pages 222-228) and index.
Description
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.
Staff View
Loading Staff View.