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Thomas Jefferson's créme brûlee : how a founding father and his slave James Hemings introduced French cuisine to America
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Title
Thomas Jefferson's créme brûlee : how a founding father and his slave James Hemings introduced French cuisine to America
Authors
Subjects
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.
Food habits--United States--History--18th century.
Agriculture--United States--History.
United States--Civilization--French influences.
Jefferson, Thomas, 1743-1826--Knowledge--France.
Jefferson, Thomas, 1743-1826--Relations with slaves.
Hemings, James, 1765-1801.
Food habits--France--History--18th century.
Food habits--United States--History--18th century.
Agriculture--United States--History.
United States--Civilization--French influences.
Language
English
Published
Philadelphia, PA : Quirk Books ; Enfield : Publishers Group UK [distributor], ©2012.
Publication Desc
233 p. : ill. ;
ISBN
9781594745782
(hbk.)
LCCN
2011946051
Dimensions
22 cm.
