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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

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5 Umsagnir

4.8

Lengd
5Klst. 34Mín.
Tungumál
enska
Format
Flokkur

Ævisögur

In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose—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 (especially grapes for winemaking) so that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure.

© 2013 Tantor Media (Hljóðbók): 9781452681900

Útgáfudagur

Hljóðbók: 4 mars 2013

Merki

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