The President's kitchen cabinet : the story of the African Americans who have fed our First Families, from the Washingtons to the Obamas / Adrian Miller.
- 8 of 9 copies available at NC Cardinal. (Show)
- 0 of 1 copy available at Fontana Regional Library.
0 current holds with 9 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Albert Carlton - Cashiers Community Library||641.5092 M (Text)||39493108098809||Adult Nonfiction||Checked out||04/27/2020|
- ISBN: 9781469632537
- ISBN: 1469632535
- ISBN: 9781469647678
- Physical Description: xvii, 261 pages, 8 unnumbered pages of plates : illustrations (some color) ; 25 cm
- Publisher: Chapel Hill : The University of North Carolina Press, 
|Bibliography, etc. Note:||
Includes bibliographical references (pages 227-244) and index.
|Formatted Contents Note:||
The key ingredients of presidential foodways -- Feeling at home : the White House steward and the evolution of presidential provisioning -- Bittersweet : African American presidential cooks in Antebellum America -- Semisweet : personal and professional presidential cooks after Emancipation -- Eating on the run : presidential foodways in motion -- Seeing through a glass darkly : African Americans and presidential drinkways -- Above measure : the future of African American presidential chefs.
"James Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese soufflé emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that soufflé, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story."--Publisher's description.
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|Subject:||White House (Washington, D.C.) > Employees.
White House (Washington, D.C.) > History.
African American cooks > Biography.
Cooks > United States > Biography.
Presidents > United States > Staff > History.
Presidents > United States > History.