Table of contents for Dining at Monticello : in good taste and abundance / edited by Damon Lee Fowler.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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CONTENTS
Thomas Jefferson's Place in American Food History, by Damon Lee Fowler
Nourishing the Congress: Hospitality in the President's House, by Lucia C. Stanton
Restoring the (French In) Monticello's Kitchen, by Justin A. Sarafin
"To think of any thing but beef and pudding . . .:" Women and Housekeeping at Monticello, by Elizabeth V. Chew
African-American Participation in Monticello's Food Culture by Dianne Swann-Wright
"A Declaration of Wants:" Provisioning the Monticello Table, by Gaye Wilson
Thomas Jefferson's Favorite Vegetables, by Peter J. Hatch
Thomas Jefferson's Table: Evidence and Influences, by Karen Hess
Dining at Monticello: A Cultural Experience, by Susan R. Stein
Jefferson and Wine, by James Gabler
Recipes from the Monticello Collection, developed by Damon Lee Fowler
	Breads and Breakfast
	Soups
	Entrees
	Side Dishes
	Desserts
About the ingredients and table wares
Suggested Reading
Notes
Photo Credits
Index 

Library of Congress Subject Headings for this publication:

Cookery, American.
Jefferson, Thomas, 1743-1826.
Cookery -- United States -- History.