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