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Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America /

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...

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Bibliographic Details
Main Author: Craughwell, Thomas J., 1956-
Format: Book
Language:English
Published: Philadelphia : Quirk Books, [2012]
Subjects and Genres:
Jefferson, Thomas, > 1743-1826 > Knowledge > Agriculture.
Jefferson, Thomas, > 1743-1826 > Knowledge > France.
Jefferson, Thomas, > 1743-1826 > Relations with slaves.
Hemings, James, > 1765-1801.
Hemings, James.
Jefferson, Thomas, > 1743-1826.
1700-1799
Food habits > France > History > 18th century.
Food habits > United States > History > 18th century.
Agriculture > United States > History.
Agriculture.
Civilization > French influences.
Food habits.
Relations with slaves.
United States > Civilization > French influences.
France.
United States.
Cookbooks.
History.
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Call Number: E 332.2 .C73 2012
Copy 1 Available

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