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

by Thomas J. Craughwell.

Main Author: Craughwell, Thomas J., 1956-
Format: Book
Language: English
Subjects: Jefferson, Thomas, > 1743-1826 > Knowledge > Agriculture.
Jefferson, Thomas, > 1743-1826 > Knowledge > France.
Jefferson, Thomas, > 1743-1826 > Relations with slaves.
Hemings, James, > 1765-1801.
Jefferson, Thomas, 1743-1826 > Knowledge > Agriculture.
Hemings, James.
Food habits > France > History > 18th century.
Food habits > United States > History > 18th century.
Agriculture > United States > History.
United States > Civilization > French influences.

Closed Stacks (call slip needed)

Call Number: E 332.2 .C73 2012
Copy 1 Available
  

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