California State University, Northridge WordmarkOviatt Library WordmarkOviatt Library Catalog Wordmark
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.
Published Philadelphia : b Quirk Books, 2012
Book Cover

 Floor2  E332.2 .C73 2012    IN LIBRARY
Description 233 pages : illustrations ; 22 cm
Content Type text
Format volume
Bibliography Includes bibliographical references (pages 222-228) and index.
Contents Prologue: The man who abjured his native victuals -- Americas 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.
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.
Subject Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture.
Jefferson, Thomas, 1743-1826 -- Knowledge -- France.
Jefferson, Thomas, 1743-1826 -- Relations with slaves.
Hemings, James, 1765-1801.
Food habits -- France -- History -- 18th century.
Food habits -- United States -- History -- 18th century.
Agriculture -- United States -- History.
United States -- Civilization -- French influences.
ISBN 1594745781
OCLC number 797980603