Milton Public Library

Thomas Jefferson's crème brûlée, how a founding father and his slave James Hemings introduced French cuisine to America

Type
Label
Thomas Jefferson's crème brûlée, how a founding father and his slave James Hemings introduced French cuisine to America
Language
eng
resource.accompanyingMatter
technical information on music
Form of composition
not applicable
Format of music
not applicable
Literary text for sound recordings
other
Main title
Thomas Jefferson's crème brûlée
Medium
electronic resource
Sub title
how a founding father and his slave James Hemings introduced French cuisine to America
Summary
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
Target audience
adult
Transposition and arrangement
not applicable
Classification
Contributor
Creator
Subject
Content
Author
Narrator

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