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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Format: | Book |
Language: | English |
Published: |
Philadelphia :
Quirk Books,
[2012]
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Online Access: | Learn more about the endowment used to purchase this item. |
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Learn more about the endowment used to purchase this item.Closed Stacks
Call Number: |
E 332.2 .C73 2012 |
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Copy 1 | Available |