Thomas Jefferson was a foodie

 

Thomas Jefferson has to be one of my favorite figures in Colonial History. He was a multi-faceted individual. At sixteen, he entered the College of William and Mary and graduated two years later. In addition to being a politician, he was an inventor, architect, horticulturist, and a musician (he played the violin). So, when I was searching for a non-fiction book, this one immediately caught my attention.  If you are ever in the Charlottesville, Virginia area go see Monticello his home where many of his inventions are on display.

Jefferson, as you may know was the second Vice President under John Adams and then went on to become the third President of the United States. He was one of the Founding Fathers and one of the principal authors of the Declaration of Independence.  He held many positions in the United States government including the first Secretary of state and the "ambassador to Europe" which led him to take up residency in France. I am sure many of you studied him and other historical figures in school.

When the French added their might and army to assist during the Revolution they brought with them their cuisine which Jefferson immediately enjoyed.  Sadly, the colonists were not adventurous and did not share his love.  It wouldn't be until years later that Americans would accept French cooking.  In fact, Americans can credit Julia Childs for making it popular in the 1960's and to this day it is incorporated into many of the dishes eaten here in the US.

ryui3France was a perfect place for someone with a more discerning palate such as his. He took his slave James Hemings with him and paid for James to be an apprentice in a French kitchen.  His hope was to bring the cuisine back to the colonies and incorporate it into everyday dishes. While Jefferson embraced French cuisine, the colonists were far less adventurous, and his enthusiasm for it wasn’t widely shared.

The gentry and some of the middle class had plenty to eat and it was not uncommon to be served a huge breakfast and dinner.  A common breakfast according to this book was freshly baked bread, corn pone, pancakes, cold ham, chicken and several types of hash. Coffee and tea were both served. My breakfast of toast and coffee pales against the early colony breakfast. Dinner was lots of meats, veggies from the garden, salad etc. Not well seasoned but plentiful. Compared to their hearty breakfast, my Thomas' 100 calorie English muffin with peanut butter, feels sadly lacking.  But one must maintain her girlish figure. 😂

I may have gone on and on, but if you're looking for a concise history of Jefferson and his era—without getting too deep into politics—this might be the book for you. Naturally, it centers on cuisine and the relationships among the people of his time, offering a fascinating glimpse into daily life. It also provides an account of pre-revolutionary Paris, painting a vivid picture of the city premodern times. 

Here is tidbit I picked up while reading this book. The fork was nearly non-existent in the colonies. People ate primarily with spoons, knives or their fingers. While the  Virginia elite adopted the fork, it took time for the practice to take hold in the colonies. A study by Lorena Walsh and Carol Stammas showed that between 1700-1709 3 to 8 % of Virginians owned a fork.  By 1778 that number increased to 21% among the poor and 52% among the middle class. 

Of course, forks have their place, but there's something undeniably satisfying about eating with your hands, don't you think? Whether it’s the crispy perfection of French fries, the comforting warmth of a fresh slice of pizza, or the simple joy of tearing into barbecue ribs, sometimes, food just tastes better when you ditch the utensils.