Book
Dinner with the president : food, politics, and a history of breaking bread at the White House / Alex Prud'homme.
"Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy-not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together-under the keen and knowledgeable eye of Prud'homme-they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States"-- Provided by publisher.
Record details
- ISBN: 9781524732219 (hardcover)
- Physical Description: xxviii, 478 pages, 16 unnumbered pages of plates : illustrations (some colour) ; 25 cm
- Edition: First edition.
- Publisher: New York : Alfred A. Knopf, 2023.
Content descriptions
| General Note: | "This is a Borzoi Book published by Alfred A. Knopf"--Title page verso. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | White House (Washington, D.C.) > Miscellanea. Food habits > United States. Food > Political aspects > United States. Presidents > United States > Biography. |
| Genre: | Biographies. Personal narratives. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 973.099 Pru | 31681010309300 | NONFIC | Available | - |
- Baker & Taylor
"Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy--not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together--under the keen and knowledgeable eye of Prud'homme--they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States"--d with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy--not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together--under the keen and knowledgeable eye of Prud'homme--they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States"-- - Baker & Taylor
"Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy--not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together--under the keen and knowledgeable eye of Prud'homme--they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States"-- - Baker & Taylor
The coauthor of Julia Childâs best-selling memoir My Life in France looks at the history of presidential tastes in food and how it can have significant impact on politics, history and global trade. 30,000 first printing. Illustrations. - Random House, Inc.
A sumptuous narrative history of presidential food--from Washington starving at Valley Forge to Trump's well-done steaks with ketchup--from the co-author of My Life in France.
1600 Pennsylvania Avenue is perhaps the most important house in the world, which gives the food on the Commander-in-Chief's table unprecedented significance. What our leaders choose to eat, how the food is prepared and by whom, and the context in which these meals are served speaks volumes not only to the country, but often to the world at large. These gustatory messages touch on everything from personal taste (Jefferson's love of eggplant, FDR's terrapin stew, Nixon's daily lump of cottage cheese topped with barbecue sauce, Obama's arugula) to local politics, national priorities, global diplomacy, climate change, and war--not to mention race, gender, class, money, and religion. In The First Kitchen, Alex Prud'homme explores the fascinating stories of first families through the food they ate and served, and in doing so paints a unique picture of the institution of the presidency--and its place in American history.
