Thomas Jefferson's Crème Brûlée
How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
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Author
Publication
2012 - Quirk Books
Word Count
58,250 words, Guess
Page Count
233 pages
Identifiers
- Open LibraryOL26019871M
- ISBN-139781594745782
- OCLC Control Number797980603
- OCLC Control Numberthomasjeffersons0000crau
- Library of Congress Control Number2011946051
Classifications
- LCCE332.27
Description
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.
Subjects
Other Editions
- Thomas Jefferson's Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
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