Advertisement

Behind The Founding Foodie, A French-Trained Chef Bound By Slavery

04:58
Download Audio
Resume
In the historic kitchen of Monticello, using period utensils, food historian Paula Marcoux recreates 18th-century French dishes as James Hemings would have made them. Hemings — who spent five years with Thomas Jefferson in France — had a mastery of French cooking far beyond what was found in most American households of the era. (Katie Manning for NPR)
In the historic kitchen of Monticello, using period utensils, food historian Paula Marcoux recreates 18th-century French dishes as James Hemings would have made them. Hemings — who spent five years with Thomas Jefferson in France — had a mastery of French cooking far beyond what was found in most American households of the era. (Katie Manning for NPR)

Related:

Advertisement

More from WBUR

Listen Live
Close