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pearl35's review against another edition
3.0
I read a lot of food history, and many of the books rhapsodize about Jefferson bringing French technique and food to America. This is the first to come out and really emphasize that Tom was not in the kitchen making the food and that there is more to the story than Jefferson's wine receipts and the commentary of his dinner guests. Craughwell looks into the tragic, difficult life of James Hemings, and finds in French records fuller commentary on Jefferson's decision to have one of his slaves trained in French haute cuisine while in Paris as Ambassador--the Revolutionary French had a lot to say about Hemings' decision to return to Virginia rather than stay free in France, and that this tension, of freedom vs. the continued enslavement of the rest of his family (several of whom he trained in French cuisine, and who spread these ideas through the south) contributed to Hemings' early suicide at age 36.
rkwdc's review against another edition
3.0
Perhaps owing to the lack of historical documentation about the subject of how Thom. Jefferson and his slave James Hemings introduced French Cuisine to America, the book primarily sidetracks into sketches of such topics as Jefferson's travels through southern France and into Italy, taxation and the seeds of the French Revolution, and gardening at Monticello, all of which are covered elsewhere to much more detail and lasting impression. Not that this little tyke of a book is poorly written: it is not. It simply cannot deliver on the promise of the title, and is loaded with speculation like "Paris must of dazzled [Hemings]" and "[Hemings] may have wandered into working-class neighborhoods."
lambsears's review against another edition
3.0
If I was interested in American history this would have been fascinating, but I was more keen on the story about James Hemings and his culinary adventures - and they were a little light on. I understand that it would be quite difficult to flesh out the unrecorded life of an 18th century slave, but I was led to believe that is what I was going to get.
The book is nicely written and well-paced, but it's short and I'm thinking it is really more of an extended essay.
The book is nicely written and well-paced, but it's short and I'm thinking it is really more of an extended essay.
rlk7m's review against another edition
4.0
Interesting read, no doubt, but I was expexting to read more about James Hemings. This seemed to be more about TJ in France and various historical and cultural events. Nevertheless, it was an enjoyable, quick read which will make you a little hungry and thirsty for some good wine when you're done!
avora's review against another edition
3.0
Interesting, surprisingly fast read for nonfiction. However, I think it would have made more sense to have titled the book, "Thomas Jefferson's Creme Brulee: How a Founding Father Introduced French Cuisine to America." Granted, his slave James Heming did all of the cooking, but considering his important role, he wasn't mentioned all that much. Only a few of his recipes have survived and the things that were written about him had more to do with his learning and teaching contracts and his promised freedom. It seemed like the rest of it was speculation.
Another title that could work for this book: "Thomas Jefferson's Wine Collection: A Cause for a Founding Father's Debt." So much of this book was spent talking about the different regions Jefferson visited, the nature of the soil in each area, the wines he tasted and purchased. It was wine this, wine that, wine paired with this dish, here's a little table so people can serve themselves family style, wine collection inventory from this year, Jefferson liked to have massive dinner parties, wine, wine, let's build a vineyard, more wine. Which is not to say that I didn't enjoy reading about the wine, but more that wine seemed to not only overshadow his political doings, but more importantly, French cuisine, the subject of this book. It was like politics and French cuisine were a distraction from telling the story of Jefferson's love affair with wine.
All in all, I did actually enjoy reading the book, but it wasn't what I expected. If you would like more insight into the palate of Jefferson or to know what he did during his time in France, this book is for you.
Another title that could work for this book: "Thomas Jefferson's Wine Collection: A Cause for a Founding Father's Debt." So much of this book was spent talking about the different regions Jefferson visited, the nature of the soil in each area, the wines he tasted and purchased. It was wine this, wine that, wine paired with this dish, here's a little table so people can serve themselves family style, wine collection inventory from this year, Jefferson liked to have massive dinner parties, wine, wine, let's build a vineyard, more wine. Which is not to say that I didn't enjoy reading about the wine, but more that wine seemed to not only overshadow his political doings, but more importantly, French cuisine, the subject of this book. It was like politics and French cuisine were a distraction from telling the story of Jefferson's love affair with wine.
All in all, I did actually enjoy reading the book, but it wasn't what I expected. If you would like more insight into the palate of Jefferson or to know what he did during his time in France, this book is for you.
jocelynw's review against another edition
3.0
I enjoyed learning the culinary details about Jefferson's time in France that exist, but this, in toto, was a bit thinner and more conjectural than what I was hoping for. This'd be great supplementary reading at the high school or college level, but if you've read a lot of food history, it will almost certainly fall short of your expectations. Funnily, the appendix is the most informative - short chapters on Jefferson as wine connoisseur, his love of vegetables, and African foods at Monticello. If the whole book had followed that format, I think it could have been accomplished in half the pages and not have felt so stretched. TJ, would it have killed you to Instagram dinner once in a while? It really would have helped.
senevilla's review against another edition
2.0
While the subject was interesting the work was written in simple, uncomplicated terms, I would not recommend this book to anyone serious about food history. Although the author uses many prime sources, and the book is filled with direct quotes, many facts do not seem to have a source, despite the (seemingly) extensive citation index.
robinsbooks's review against another edition
4.0
Betcha didn't know that Thomas Jefferson and his slave James Hemings were responsible for bringing champagne, French fries, and yes, creme brulee to the American palate. This was a fun adventure by the publisher who brought you MISS PEREGRINE'S HOME FOR PECULIAR CHILDEREN.
juliarklawrence's review against another edition
3.0
I've read my fair share of Jefferson biographies. This didn't have a whole lot of new information for me, save some observations about French cooking in relation to the French Revolution, but it was still an interesting take on Jefferson via the lens of culinary history.