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The Resource Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell

Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell

Label
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America
Title
Thomas Jefferson's crème brûlée
Title remainder
how a Founding Father and his slave James Hemings introduced French cuisine to America
Statement of responsibility
by Thomas J. Craughwell
Creator
Subject
Language
eng
Summary
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
Cataloging source
DLC
http://library.link/vocab/creatorDate
1956-
http://library.link/vocab/creatorName
Craughwell, Thomas J.
Dewey number
973.4/6092
Illustrations
illustrations
Index
index present
LC call number
E332.2
LC item number
.C73 2012
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Jefferson, Thomas
  • Jefferson, Thomas
  • Jefferson, Thomas
  • Hemings, James
  • Food habits
  • Food habits
  • Agriculture
  • United States
Label
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 222-228) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Prologue: The man who abjured his native victuals -- Americas in Paris -- A free city -- A feast for the palate -- The wine collector and the rice smuggler -- Brother and sister, reunited -- Boiling point -- The art of the meal -- Epilogue
Control code
ocn797980603
Dimensions
22 cm
Extent
233 pages
Isbn
9781594745782
Lccn
2011946051
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
System control number
  • 1106291
  • (Sirsi) o797980603
  • (OCoLC)797980603
Label
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell
Publication
Bibliography note
Includes bibliographical references (pages 222-228) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Prologue: The man who abjured his native victuals -- Americas in Paris -- A free city -- A feast for the palate -- The wine collector and the rice smuggler -- Brother and sister, reunited -- Boiling point -- The art of the meal -- Epilogue
Control code
ocn797980603
Dimensions
22 cm
Extent
233 pages
Isbn
9781594745782
Lccn
2011946051
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
System control number
  • 1106291
  • (Sirsi) o797980603
  • (OCoLC)797980603

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