Dining at Monticello: In Good Taste and Abundance

Front Cover
Damon Lee Fowler
Thomas Jefferson Foundation, Incorporated, 2005 - Cooking - 202 pages
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 incorp

About the author (2005)

Damon Lee Fowler is a culinary historian and food writer living in Savannah, Georgia. He has edited two historical cookbooks and has written five cookbooks of his own, includingClassical Southern Cooking: A Celebration of the Cuisine of the Old South, nominated for two Julia Child awards and one from the James Beard Foundation.

Bibliographic information

TitleDining at Monticello: In Good Taste and Abundance
Distributed for the Thomas Jefferson Foundation Series
EditorDamon Lee Fowler
Editionillustrated
PublisherThomas Jefferson Foundation, Incorporated, 2005
ISBN1882886259, 9781882886258
Length202 pages
Subjects › 

Cooking / Essays & Narratives
Cooking / History
History / Essays
  
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