Dining at Monticello: In Good Taste and Abundance

by Damon Lee Fowler (Editor)

Among Thomas Jefferson's flaws, according to Patrick Henry, was the manner in which "he has abjured his native victuals in favor of French cuisine." While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yielding a celebrated blend of cultures and traditions. Dining at In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the recently revealed kitchen restoration, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand. Updated by Damon Lee Fowler, author of Classical Southern Cooking , the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity.

Genres: History, Cookbooks, Nonfiction, Cooking

208 pages, Hardcover

First published May 30, 2005

Reviews

[Holly · Rating 4 out of 5]

When I was as my mama's house, Aspen and I saw an episode of Paula Deen in which she had a guest who was described as a Southern Food Historian. Intrigued by both food and history, I hopped online and inter-library-loaned a couple of his books. This book, the first I read, is fabulous and I simply have to get my own copy. Not only does it document the food grown at Monticello both by Jefferson and in the private gardens of his slaves, but the food imported from off the plantation, from Europe and elsewhere. It details the culinary training of Jefferson's slaves as well, which was all new information for me, while also describing the kitchen design and the cutting-egdge utensils and cookware Jefferson either imported from France, or designed and had cast for his kitchens himself. There are a few recipes that we'll be trying soon (think: snow eggs), and each recipe has historical notes that accompany it which makes every recipe worth reading. I'm ready to dive into the next book!

[Teri Pizza · Rating 5 out of 5]

Love the way Thomas Jefferson entertained.

[Jon · Rating 4 out of 5]

Good, highly specific book on the dining habits and innovations of Thomas Jefferson. Half description, half historically accurate recipes which are predictably complicated and unappetizing.

[Courtney Judd · Rating 4 out of 5]

Outstanding! I geeked out and read all the history essays and looked at the pictures longingly. Then I made a couple recipes for President's Day. It made the holiday extra festive. I look forward to visiting Monticello in the spring.

[Emily · Rating 5 out of 5]

This was right up my alley...history, cooking, and popular culture all rolled into one. Jefferson is, in all liklihood, the single most influential person in the way that the american food culture developed. An avid franco-phile and general food and drink enthusiast, he introduced Americans to a wider range of foods, dishes, and cooking techniques. I didn't know that Jefferson is responsible for bringing ice cream, macaroni and cheese, etc to the US before I read this book. For landscape historians this is also a wonderful look at how Monticello functioned as a farm and estate (in terms of foodstuffs and gardening) on a daily basis. There are also recipes, and I love historic recipes as well. Very informative and interesting, especially if you like history and cooking!

[Sumi · Rating 4 out of 5]

This is a very good balance of information and recipes. The book isn't just for food historians. It's full of lovely photographs and talks not only about the food, but of Jefferson and his family making it well-rounded. The recipes chosen for the book seems to keep modern tastes in mind and I probably wouldn't mind trying a couple of them (I have a long list of recipes to try someday...)

[Vivian · Rating 3 out of 5]

Bear in mind I don't cook. Much. But if I did, it would be so fun to try my hand (and kitchen) at these well-researched, historically accurate meals and dishes. I would say this book was a labor of love. The photographs are luminous and the narrative (pages and pages of it) fascinating.

[Jennifer · Rating 4 out of 5]

Provides a wealth of information about Thomas Jefferson and the farms & kitchens at Monticello. The recipes, however, require techniques rarely used anymore, even in the scaled down version the authors provide. The ingredients are easy enough, or easily substituted for.