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Dining at Monticello : in good taste and abundance

Autor: Damon Lee Fowler
Editorial: Charlottesville, VA : Thomas Jefferson Foundation, 2005.
Edición/Formato:   Libro : Inglés (eng)Ver todas las ediciones y todos los formatos
Base de datos:WorldCat
Resumen:
"Dining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table." "Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the restored kitchen  Leer más
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Detalles

Persona designada: Thomas Jefferson; Thomas Jefferson
Tipo de material: Recurso en Internet
Tipo de documento: Libro/Texto, Recurso en Internet
Todos autores / colaboradores: Damon Lee Fowler
ISBN: 1882886259 9781882886258
Número OCLC: 57392636
Descripción: v, 202 p. : col. ill. ; 25 cm.
Contenido: Thomas Jefferson's Place in American Food History / Damon Lee Fowler --
Nourishing the Congress: Hospitality in the President's House / Lucia C. Stanton --
Restoring the (French In) Monticello's Kitchen / Justin A. Sarafin --
"To think of any thing but beef and pudding . . .:" Women and Housekeeping at Monticello / Elizabeth V. Chew --
African-American Participation in Montixcello's Food Culture / Dianne Swann-Wright --
"A Declaration of Wants:" Provisioning the Monticello Table / Gaye Wilson --
Thomas Jefferson's Favorite Vegetables / Peter J. Hatch --
Thomas Jefferson's Table: Evidence and Influences / Karen Hess --
Dining at Monticello: A Cultural Experience / Susan R. Stein --
Jefferson and Wine / James Gabler --
Recipes from the Monticello Collection, developed / Damon Lee Fowler --
Breads and Breakfast --
Soups --
Entrees --
Side Dishes --
Desserts --
About the ingredients and table wares.
Responsabilidad: edited by Damon Lee Fowler.
Más información:

Resumen:

"Dining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table." "Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the restored kitchen at Monticello, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand."--BOOK JACKET.

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