Thomas Jefferson's créme brûlee, how a founding father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell
Type
Label
Thomas Jefferson's créme brûlee, how a founding father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell
Language
eng
Bibliography note
Includes bibliographical references (p. 222-228) and index
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
Thomas Jefferson's créme brûlee
Nature of contents
bibliography
Oclc number
797980603
Responsibility statement
by Thomas J. Craughwell
Sub title
how a founding father and his slave James Hemings introduced French cuisine to America
Classification
Creator
Subject
- Agriculture -- United States -- History
- United States -- Civilization -- French influences
- Hemings, James
- Food habits -- France -- History -- 18th century
- Food habits -- United States -- History -- 18th century
- Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture
- Jefferson, Thomas, 1743-1826 -- Relations with slaves
- Jefferson, Thomas, 1743-1826 -- Knowledge -- France
Content
Mapped to
Incoming Resources
- Has instance1
Outgoing Resources
- Classification1
- Creator1
- Subject8
- Agriculture -- United States -- History
- United States -- Civilization -- French influences
- Hemings, James
- Food habits -- France -- History -- 18th century
- Food habits -- United States -- History -- 18th century
- Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture
- Jefferson, Thomas, 1743-1826 -- Relations with slaves
- Jefferson, Thomas, 1743-1826 -- Knowledge -- France
- Content1
- Mapped to1