Download The Founding Foodies: How Washington, Jefferson, and by Dave DeWitt PDF

By Dave DeWitt

Who have been the unique Foodies?

Beyond their legacy as revolutionaries and politicians, the Founding Fathers of the US have been before everything a gaggle of farmers. obsessed with the land and the bounty it produced, their love of foodstuff and the artwork of consuming created what might eventually develop into America's different meals culture.

Like a lot of modern-day foodies, the Founding Fathers have been ardent supporters of sustainable farming and ranching, unique imported meals, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned unique recipes, inspired neighborhood construction of beer and wine, and shared their enjoy meals with associates and fellow politicians.

In The Founding Foodies, nutrients author Dave DeWitt entertainingly describes how a few of America's most famed colonial leaders not just validated America's political future, but in addition revolutionized the very meals we eat.

Features over thirty genuine colonial recipes, including:

  • Thomas Jefferson's ice cream
  • A recipe for beer by means of George Washington
  • Martha Washington's fruitcake
  • Medford rum punch
  • Terrapin soup
  • Show description

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Additional info for The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine

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Situated on Second Street) a main thoroughfare) City Tavern was constructed in the latest architectural style and stood three stories high. Inside) it ((boasted)) oj several large club rooms) two oj which thrown into one make a spacious room of nearly fifty feet in length) for public entertainment. )) In addition) there was a Bar and also a Coffee Room) which was supplied with British and American newspapers and magazines. Here's to Food, Drink, and War! THE DIVERSITY OF FARE IN THE PORT OF PHILADELPHIA Philadelphia at the time was the second largest city in the British Empire, after London, and was by far the largest port in the colonies, dwarfing New York and Boston.

Into it were poured 1 ,200 bottles of rum, 1 ,200 bottles of Malaga wine, and 400 quarts of boiling water. Then 600 pounds of the best cane sugar and 200 powdered nutmegs were added. Then the juice of 2,600 lemons was squeezed into the liquor. " After some unknown sugarcane processor invented a method to concentrate molasses so that it would not ferment during the long voyage from the Caribbean, New Englanders were able to import it for distillation in small pot stills from about 1687. During the first decade of the eighteenth century, distilleries sprang up in Massachusetts, Rhode Island, and Connecticut.

Of course, Berkshire pig 20 THE FOUNDING FOODIES another result of the importation of swine into the colonies was the ham eaten at Easter. The first pigs to arrive in the New World were eight Iberian hogs that Christopher Columbus brought to Hispaniola (now Haiti and Dominican Republic) on his second voyage in 1493. The pigs were turned loose in the marshes, where they started breeding prolifically. By 1497, they were also running wild in Jamaica and Cuba. " The Caribbean pigs produced a lot of lard, which was the primary fat used in the islands because of the lack of olive oil, and the pigs helped sustain the fleets that constantly moved between Spain and the Caribbean.

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