Dine with Thomas Jefferson and Fascinating Guests James M Gabler 9780692031520 Books
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Join Thomas Jefferson and his fascinating guests at 25 fact-based dinners at Monticello, the White House, Paris, London, Philadelphia, and the French wine country featuring three of his passions wine, food, and travel. The guest list is a who's who of great people of the time including George Washington, Benjamin Franklin, John and Abigail Adams, Meriwether Lewis, James and Dolley Madison, John Paul Jones, Marquis de Lafayette, and many more. Jefferson loved to have friends and guests to dinner and no expense was too much. By combining good food, fine wine, and interesting conversation with the three rules of his table, "no toasts, no politics, and no restraints," his dinner parties were sought-after social events.
Dine with Thomas Jefferson and Fascinating Guests James M Gabler 9780692031520 Books
This IS a fascinating book, holding one's interest throughout.Product details
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Dine with Thomas Jefferson and Fascinating Guests James M Gabler 9780692031520 Books Reviews
I have read all of Gabler's books & this may be the most interesting because the conversations are so varied, historical & so well researched. All of his books have required years of research & travel. The books are about so much. Wine, food, our forefathers, history... you get the full menu. Read it with a nice glass of wine.
this book should be a reading assignment for a high school class on early American history. These are fun,beautifully crafted, stories of Jefferson, a lover of good wines and foods, using dinner conversation as a way to discuss the issues of the day. He meets other important men and women of the period in Paris homes where they discuss the wines, the politics, and events of that period.
Wonderfully told by a real student of Jefferson and a lover of wines himself.
Had wine and food societies existed in the late 18th century, it’s safe to say that Thomas Jefferson would have been a charter member. As a bona fide foodie, America’s third president reportedly grew 300 varieties of vegetables in his garden at Monticello—long before organic farming became a thing. And during his time as the country’s first Secretary of State, he also served gladly as George Washington’s de facto sommelier, taking it upon himself to order an astounding 360 bottles of Château d'Yquem, 240 bottles of Château Latour and 480 bottles of Dorsay non-mousseux Champagne for the president.
But most of all, Jefferson exemplified the idea of building meaningful friendships through pleasant conversation at the dinner table. “Enough about politics,” said the vice president at a gathering in 1800. “Let’s have a quiet dinner and discuss interesting subjects like music, architecture, gardening, France and wine.”
Compiling many of Jefferson’s dining experiences and the riveting conversations that took place, author James Gabler expands our knowledge of this remarkable leader with Dine with Thomas Jefferson and Fascinating Guests. Published in 2015, Gabler, who has written extensively about Jefferson and his love for wine, gives us a candid look at this president through extensive research that includes rich primary source materials. While many biographies make reference to his interest in food and wine, Gabler takes us to the next level by allowing the documents to breathe, such as the note to Henry Sheaff, a Philadelphia wine merchant who asks Jefferson about the quality, prices and sources of the best European wines—a request that the president was more than happy to offer his expertise about.
Beginning with a November 1773 meeting to discuss America’s first commercial wine venture with Philip Mazzei and ending in the Era of Good Feelings where Jefferson meets the Marquis de Lafayette for the first time in thirty-five years, the book makes the reader feel as if they’re a fly on the wall, listening in on every single fascinating detail. Particularly interesting was the section about Jefferson’s time as the Ambassador to France. Living in a mansion where the dining room looks out onto the Champs-Élysées, his guests during this time included everyone from painter John Trumbull to John Adams. Of course, with a revolution bubbling underneath the surface, we see that it’s a topic of conversation that couldn’t be ignored at the dinner table.
In terms of what Jefferson and his many guests ate, Gabler’s book provides us with plenty of insight. Some of these dishes include dressed turtle seasoned with Madeira, stewed veal, and macaroni with cheese. One memorable dinner as president has Jefferson carving up a quarter-side of bear and serving it to his cabinet after discussing the Monroe-Pinkney Treaty with Great Britain. Later, when an ambassador’s wife described the fare as “more like a harvest-home supper than the entertainment of the President of the United States,” future First Lady Dolley Madison fired back, “You will find in America that an abundance of good food is better than a little fancy food.”
Surpassing this passion is Jefferson’s unparalleled interest in wine, which he viewed as a beverage of temperance and health in comparison to the more intoxicating spirits like whiskey. It’s interesting to note that he preferred non-sparkling Champagne, which is “drunk by connoisseurs” while describing white Hermitage as “the first wine in the world without a single exception.” Discussing the first-growths long before the famous 1855 classification, Jefferson tells Alexander Hamilton that Château Lafite “is known for its silky softness on the palate and its charming perfume.” Moving on to Burgundy, Montrachet is considered the best according to America’s first oenophile-in-chief. After reading this book, one can easily see why General Washington sought out his advice on which wines to serve.
Simply put, James Gabler has provided us with a treasure trove of information about Thomas Jefferson and his life-long devotion towards food and wine. Anyone looking to honor the third president’s legacy with a specialized menu and wine selection should definitely consult this book in order to ensure 100% authenticity.
This IS a fascinating book, holding one's interest throughout.
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