Dining at Monticello : in good taste and abundance / edited by Damon Lee Fowler.

Collection Type

  • Books and periodicals

GUSN

GUSN-146705

Description

v, 202 p. : col. ill. ; 25 cm.

Details

Descriptive Terms

Cookery, American.
Cookery History.

Originator

Fowler, Damon Lee.

Contents

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.

Publication

Charlottesville, VA : Thomas Jefferson Foundation, Inc.

Description

v, 202 p. : col. ill. ; 25 cm.

Notes

Includes bibliographical references and index.
Gift of Catherine Coolidge Lastavica (Copies 2 and 3)

ISBN

1882886259 (alk. paper)

Call Number

Coll. TX715.D58422 2005
CPT CPT-01-110.716
CPT CPT-01-110.717

Other People and Orgs

Jefferson, Thomas, 1743-1826.

Places

United States