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Author Craughwell, Thomas J., 1956- author.

Title Thomas Jefferson's crème brûlée: how a founding father and his slave James Hemings introduced French cuisine to America [Hoopla electronic resource].

Edition Unabridged.
Imprint [United States] : Tantor Audio : Made available through hoopla, 2013.
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Description 1 online resource (1 audio file (5hr., 30 min.)) : digital.
Access Digital content provided by hoopla.
Cast Read by Alan Sklar.
Summary In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose-to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, cr̈me br͠lě, and a host of other treats. This narrative history tells the story of their remarkable adventure.
System Details Mode of access: World Wide Web.
Subject Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture.
Jefferson, Thomas, 1743-1826 -- Knowledge -- France.
Jefferson, Thomas, 1743-1826 -- Relations with slaves.
Hemings, James, 1765-1801.
Food habits -- France -- History -- 18th century. -- Sound recordings.
Food habits -- United States -- History -- 18th century. -- Sound recordings.
Agriculture -- United States -- History. -- Sound recordings.
United States -- Civilization -- French influences.
Added Author Sklar, Alan, narrator.
hoopla digital.
ISBN 9781452691909 (sound recording : hoopla Audio Book)
1452691908 (sound recording : hoopla Audio Book)
Music No. MWT11413596
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