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A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s best-selling memoir My Life in France"[A] beautifully written book about how the presidential palate has helped shape America...Fascinating."—Stanley TucciSome of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe: Thomas Jefferson’s nationbuilding receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David.Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways their choices affected food policy around the world. And the White House menu grew over time— from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after and squirrel stew for Dwight Eisenhower, to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more.Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social relationships. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation.Included are ten authentic recipes for favorite presidential dishes, such as:Martha Washington’s Preserved CherriesAbraham Lincoln’s Gingerbread MenWilliam H. Taft’s Billy Bi Mussel SoupFranklin D. Roosevelt’s Reverse MartiniLady Bird Johnson’s Pedernales River Chili
Publication Date : 2023-02-07
Authors : Alex Prud'homme
Publisher : Knopf Doubleday Publishing Group
Number of Pages : 512
ISBN 10 : 1524732214
ISBN 13 : 9781524732219
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Presidents Day Weekend Author Talk: DINNER WITH THE PRESIDENT - Alex Prud'homme - 2/18; 1PM ET
February 18, 2023 Presidents Day Weekend Program: DINNER WITH THE PRESIDENT with Alex Prud'homme Time: 1:00 p.m. ET LINK: The Franklin D. Roosevelt Presidential Library and Museum will host a Presidents Day Weekend book talk and signing at 1:00 p.m. ET on Saturday, February 18, 2023, with Alex Prud ...
"Dinner With the President: Food, Politics, and a History of Breaking Bread at the White House"
Alex Prud'homme is the author of a new book about how 26 presidents and their food choices played a pivotal role in American politics and the ways in which their administrations' food policies affected people around the world.
What American Presidents Served at US State Dinners
Since the first official state dinner was held in 1874, American presidents have hosted kings, queens, and heads of state from around the world at grand, elegant affairs. They've also brought together rulers and comparable government leaders for less-than-stunning meals. Presidential state dinner meals have ranged from plain and simple fare to ...