Research Catalog
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America
- Title
- Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America / by Thomas J. Craughwell.
- Author
- Craughwell, Thomas J., 1956-
- Publication
- Philadelphia : Quirk Books, [2012]
- Supplementary Content
- Learn more about the endowment used to purchase this item.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person. | Text | Use in library | Sc D 19-461 | Schomburg Center - Research & Reference |
Details
- Description
- 233 pages : illustrations, map; 22 cm
- 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.
- Subjects
- Food habits
- United States
- Agriculture
- Civilization > French influences
- Jefferson, Thomas, 1743-1826 > Knowledge > France
- Hemings, James, 1765-1801
- Relations with slaves
- History
- United States > Civilization > French influences
- France
- Food habits > France > History > 18th century
- Cookbooks
- Jefferson, Thomas, 1743-1826 > Relations with slaves
- 1700-1799
- Jefferson, Thomas, 1743-1826 > Knowledge > Agriculture
- Agriculture > United States > History
- Food habits > United States > History > 18th century
- Genre/Form
- Cookbooks.
- History.
- Bibliography (note)
- Includes bibliographical references (pages 222-228) and index.
- 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.
- Call Number
- Sc D 19-461
- ISBN
- 9781594745782
- 1594745781
- LCCN
- 2011946051
- 9781594745782
- OCLC
- 797980603
- Author
- Craughwell, Thomas J., 1956-
- Title
- Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America / by Thomas J. Craughwell.
- Publisher
- Philadelphia : Quirk Books, [2012]
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references (pages 222-228) and index.
- Connect to:
- Chronological Term
- 1700-1799
- Other Standard Identifier
- 9781594745782
- Research Call Number
- Sc D 19-461