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Culinary Matters

 Subject
Subject Source: Local sources

Found in 17 Collections and/or Records:

A Dinner at Monticello by Lucretia Ramsey Bishko, (April 1980), E332.2 .A5 1980A

 Item
Identifier: id3546
Scope and Contents John S. Skinner, journalist, agriculturist, and creator of the first successful American farm journal, The American Farmer, visited Monticello in 1820. In his subsequent recollections, he records that Jefferson was entertaining as usual, but on that particular occasion he was somewhat irrational in his conversation and the dinner menu (millet, one of Jefferson’s favorites) was less than satisfactory, precipitating indigestion.

Analyzing "Atoms of Life" by Lucia C. Stanton, (November 1991), E332.2 .A5 1991N

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Identifier: id3978
Scope and Contents The larvae of the Hessian fly (Mayetolia destructor), which destroyed wheat crops, began spreading across America from the Northeast in the late 18th and early 19th centuries (it reached Monticello around 1811 and now resides wherever wheat is grown in the United States). Jefferson took an interest in studying and stopping or eliminating the pest but, overwhelmed by political duties (and Federalist stabs at his scientific pursuits of all kinds), left Thomas Mann Randolph and Samuel L. Mitchell...

Auditing Jefferson by Lucia Stanton Goodwin, (November 1985), E332.2 .A5 1985N

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Identifier: id3558
Scope and Contents Jefferson’s expenditures and receipts for the year 1812-1813 serve as a model for his lifetime struggle to balance extravagant expenses of slaves and family, as well as guests to be wined and dined, with a fluctuating income as planter, politician, and retired gentleman.

Cultivating Missionaries by Lucia C. Stanton, (April 1990), E332.2 .A5 1990A

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Identifier: id3975
Scope and Contents Ever in search of improvements and innovations in the agricultural life of his country, Jefferson took special interest in importing dry, mountain, or upland rice to replace the cultivation of the coastal rice in America (the swampy plantations were breeding grounds for malaria). He beseeched the Vietnamese Prince Nguyen Anh for the dry rice of Cochin China, with the aid of friend Benjamin Vaughan received from Sir Joseph Banks (influential in English plant exploration and in many ways similar...

Kenwood by Ann Lucas, and The Currency of Reason by Lucia C. Stanton, (April 1994), E332.2 .A5 1994A

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Identifier: id3984
Scope and Contents First essay: General Watson, senior military aide to Franklin Delano Roosevelt, built Kenwood in 1939 as a weekend retreat. FDR stayed at Kenwood at least four times between 1941-45, including the weekend before D-Day (June 6, 1944). Second essay: Jefferson sought to bring uniform standards to the currency of the new country. During his visits to Europe, he collected coins from various countries and investigated ways to create coinage. The lack of a uniform currency hampered the economy...

Mr. Jefferson's Codfish by Walter Muir Whitehill, (April 1975), E332.2 .A5 1975A

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Identifier: id3540
Scope and Contents Jefferson’s granddaughter, Ellen Wayles Randolph Coolidge, moved to Boston in 1825 following her marriage. Per Jefferson’s request, Ellen sent dumb or dunfish (the best grade salted cod from Massachusetts), as well as the tongues and sounds of the cod home to Monticello along with (misguided) cooking instructions. After her grandfather’s death, Ellen recalls the dining room at Monticello in her travel journal from London (which includes detailed descriptions of London carriages and meals) and...

Mr. Jefferson's Cookbooks by Susan Klaffky, (April 1971), E332.2 .A5 1971A

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Identifier: id3536
Scope and Contents Contains a listing of the various cookbooks owned by Jefferson, although none of the original books has survived. Because of Jefferson’s interest in French cuisine, his library contained eight cookbooks written in French, although he did also have books that contained Virginia recipes, including Mrs. Mary Randolph’s The Virginia Housewife.

Nourishing the Congress by Lucia C. Stanton, (April 1988), E332.2 .A5 1988A

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Identifier: id3971
Scope and Contents As president, Jefferson took pains to entertain and feed the members of the convening Congress often and well, providing both an agreeable and less formal table (round rather than rectangular to facilitate conversation and avoid ranking guests, and invitations from Th. Jefferson rather than the President were just a few of his innovations) and the finest cuisine prepared by his French chef, Honoré Julien. Among the other French agents that added to the elegance of Jefferson’s White House were...

Observing the Health Law by Lucia Cinder Stanton, (April 1986), E332.2 .A5 1986A

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Identifier: id3559
Scope and Contents As president, Jefferson adopted, as a personal habit and model for Washington society, a manner of intentional informality. He instituted random ("convenient") seating assignments of dinner guests with the policy of "pell-mell" and passed, as a form of social legislation, the "Health Law," which banned toasting at the dinner table. In addition to stamping out an old English custom, the "Health Law" limited political conversation (and thus partisan animosity) at dinner and elicited positive...

Reforming the Taste of the Country, (November 1984), E332.2 .A5 1984N

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Identifier: id3556
Scope and Contents A chronological discussion, including personal and commercial correspondence, of Jefferson’s "drinking habits, his tasting vocabulary, and his efforts to convert his fellow Americans" to the less alcoholic wines primarily of France and Italy.

Sharing the Dreams of Benjamin Rush by Lucia C. Stanton, (November 1990), E332.2 .A5 1990N

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Identifier: id3976
Scope and Contents Dr. Benjamin Rush, longtime friend of John Adams and Thomas Jefferson, was the foremost advocate for introduction of maple sugar as a substitute for the slave-produced cane sugar of the West Indies, and was also a vocal proponent of temperance (highlighting spirits as the real concern). Jefferson shared Rush’s ideals and joined him in his campaign to commercially destroy black slavery in the West Indies, purchasing maple sugar and attempting to grow the trees at Monticello, though Jefferson’s...

The Philosophy of Making Beer by Ann Lucas, (April 1995), E332.2 .A5 1995A

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Identifier: id3986
Scope and Contents Captain Joseph Miller and his daughter came to the US on the Lydia in 1813 and finally reached Albemarle County after many delays and disasters brought on by the war with Britain. Miller was well received and Jefferson, pursuing his interest in useful scientific pursuits and a desire to experiment with brewing his own beer at Monticello, soon befriended the British brewer. Miller trained Peter Hemings, who went on to produce fine, much-demanded ale (at first with wheat malt and eventually corn...

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

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Identifier: id3232
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."

Thomas Jefferson's Notes on Wine by Julian P. Boyd, (April 1960), E332.2 .A5 1960A

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Identifier: id3225
Scope and Contents Extracts from Jefferson’s journals of his travels in southern France in 1787, in which Jefferson describes in great detail the landscape and soil; various vineyards, including La Baraque, Chagny, Dauphine, and Bordeaux; red and white wines and their vineyard of origin, cultivation, quality, and costs of production and shipment.  [Images: Thomas Jefferson in 1800 by Rembrandt Peale; Château de Chagny, between Beaune and Chalons]

Through Olive Groves and Alpine Passes by Lucia C. Stanton, (April 1987), E332.2 .A5 1987A

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Identifier: id3562
Scope and Contents During his residence in France in April 1787, Jefferson journeyed through the Alps to Italy on a mule. He kept a careful journal of the climate, vegetation, and agriculture on his travels and was delighted to note the geographical link between the adventures in his ancient Latin books (such as Hannibal’s attack on Rome) to his own passage. Jefferson took special interest in the olive as an efficient and multi-purpose tree; he mapped the geographical boundaries of the olive’s cultivation and...

Two Monticello Childhoods by Lucia S. Goodwin, (October 1976), E332.2 .A5 1976O

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Identifier: id3542
Scope and Contents Ellen Wayles Randolph Harrison and Martha Jefferson Trist Burke, Jefferson’s great-granddaughters, recount childhood memories of their parents from Monticello; their games, toys, interactions with the slaves (such as John Hemings) and visitors (such as Mrs. Madison), and their places of play.