![]() ![]() Ten introductory essays by Monticello scholars and other experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe to the recently revealed kitchen restoration and the African Americans who participated in this rich food culture at every stage. ![]() While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yielding a celebrated blend of cultures and traditions.ĭining at Monticello combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. Publisher University of North Carolina PressĪccording to Patrick Henry, among Thomas Jefferson's flaws was the manner in which he has abjured his native victuals in favor of French cuisine. ![]()
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