Thomas Jefferson...Gourmet by Helen Bullock, (April 1962), E332.2 .A5 1962A

Item

Identifier: id3232

Staff Only

Scope and Contents

Jefferson was a man of refined palate who took care to provide himself and his many guests with the finest wines and dishes from home and abroad. With the aid of French cooks, travels through Europe (inspiring a particular appreciation of olive oil and French wines), as well as a fondness for such homegrown foods as his garden vegetables, Jefferson’s multicultural table was one where "republican simplicity was united with epicuran (sic) delicacy."