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The founding foodies : how Washington, Jefferson, and Franklin revolutionized Am
DeWitt, Dave.
Adult Nonfiction TX703 .D49 2010
From Library Journal:
Expanding the definition of foodie to include "a consuming interest in any and all aspects of food, from agriculture to fine dining," DeWitt (Da Vinci's Kitchen: A Secret History of Italian Cuisine) introduces his audience to the foodies, both deliberate and accidental, who shaped the early American palate. After setting the stage by tracing the rise of the first Colonial staples-corn, cod, pork, and rum-he explores the influence of the American Revolution's leaders on the new nation's food culture. Farm records, journal entries, and published and private letters reveal many surprises, including Washington's devotion to composting, Franklin's recipes for succotash and broiled steaks, and the experiences of the slave chefs responsible for Washington's and Jefferson's White House kitchens. Although period recipes appear throughout the book, the final chapter is devoted entirely to sample menus, adapted with modern ingredients and measurements. VERDICT A deft combination of primary-source material, historical context, entertaining tidbits, and authentic recipes, this highly readable piece of pop history is sure to have wide appeal.-Neil Derksen, Gwinnett Cty. P.L., Lawrenceville, GA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
DeWitt, Dave.
Adult Nonfiction TX703 .D49 2010
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From Library Journal:
Expanding the definition of foodie to include "a consuming interest in any and all aspects of food, from agriculture to fine dining," DeWitt (Da Vinci's Kitchen: A Secret History of Italian Cuisine) introduces his audience to the foodies, both deliberate and accidental, who shaped the early American palate. After setting the stage by tracing the rise of the first Colonial staples-corn, cod, pork, and rum-he explores the influence of the American Revolution's leaders on the new nation's food culture. Farm records, journal entries, and published and private letters reveal many surprises, including Washington's devotion to composting, Franklin's recipes for succotash and broiled steaks, and the experiences of the slave chefs responsible for Washington's and Jefferson's White House kitchens. Although period recipes appear throughout the book, the final chapter is devoted entirely to sample menus, adapted with modern ingredients and measurements. VERDICT A deft combination of primary-source material, historical context, entertaining tidbits, and authentic recipes, this highly readable piece of pop history is sure to have wide appeal.-Neil Derksen, Gwinnett Cty. P.L., Lawrenceville, GA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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