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Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
Smithsonian 2018
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Description
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions—he lived fifteen years in England and nine in France—Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
01/16/2018
Language:
English
ISBN:
9781588345998
ASIN:
B072DSZBGQ
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Citations
APA Citation (style guide)

Rae Katherine Eighmey. (2018). Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures. Smithsonian.

Chicago / Turabian - Author Date Citation (style guide)

Rae Katherine Eighmey. 2018. Stirring the Pot With Benjamin Franklin: A Founding Father's Culinary Adventures. Smithsonian.

Chicago / Turabian - Humanities Citation (style guide)

Rae Katherine Eighmey, Stirring the Pot With Benjamin Franklin: A Founding Father's Culinary Adventures. Smithsonian, 2018.

MLA Citation (style guide)

Rae Katherine Eighmey. Stirring the Pot With Benjamin Franklin: A Founding Father's Culinary Adventures. Smithsonian, 2018.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 19:22:57
Date Updated:
Dec 06, 2020 02:49:12
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title
Stirring the Pot with Benjamin Franklin
fullDescription
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions—he lived fifteen years in England and nine in France—Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
reviews
      • premium: True
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        November 15, 2017
        The author of Abraham Lincoln in the Kitchen (2014) and other biographies told from the angle of what historical figures and their contemporaries ate turns her attention to Benjamin Franklin. Moving through his life in chronological order, she integrates research and speculation about his diet into a relatively conventional, if circumspect, biography. While those who have read much about Franklin won't find much new here, the volume does introduce his life briskly and cheerfully. Most intriguing are the many recipes that end each chapter. Well documented, thoroughly tested, and kindly adapted to the modern kitchen, they offer readers the opportunity to imagine their way back into the eighteenth century. They may not be proven to have been on Franklin's table, but chances are they're close to what he ate. The adventurous may be willing to take on sodden sallet, a salad dressed with butter, or hot water gruel, Franklin's usual breakfast of hot cereal mixed with toast cubes. Plenty of tempting desserts should satisfy the less culinarily experimental.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)

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In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions—he lived fifteen years in England and nine in France—Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also...
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