Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America (Compact Disc)
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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, creme brulee, and a host of other treats. This narrative history tells the story of their remarkable adventure.
About the Author
Thomas J. Craughwell is an author and problem solver. He traced the evolution of Manhattan urban legends ("Alligators in the Sewer"); sorted out fact from fiction in old wives tales ("Do Blue Bedsheets Bring Babies?"); identified the patron saints of bloggers, vegetarians and hangovers ("This Saint Will Change Your Life"); and resurrected a long-forgotten story from 1876, when a gang of hapless Irish immigrant counterfeiters tried to kidnap the body of Abraham Lincoln--and almost got away with it ("Stealing Lincoln's Body"). Tom lives in Bethel, Connecticut.
ALAN SKLAR has narrated over 75 audiobooks and earned numerous awards for his work. He has also provided the voice for thousands of corporate and medical videos, as well as many radio and TV commercials. He lives with his wife in New York.
"[A] tasty addition to the long list of Jefferson's accomplishments." ---Kirkus