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GUSN-146705
v, 202 p. : col. ill. ; 25 cm.
Cookery, American.
Cookery History.
Fowler, Damon Lee.
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.
Charlottesville, VA : Thomas Jefferson Foundation, Inc.
v, 202 p. : col. ill. ; 25 cm.
Includes bibliographical references and index.
1882886259 (alk. paper)
Coll. TX715.D58422 2005
Jefferson, Thomas, 1743-1826.
United States
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