Frederic Melton
Thomas Jefferson, the third president of the United States, is credited with introducing and popularising several foods in American culture, including macaroni and cheese, French fries, and ice cream. Jefferson was exposed to these foods during his time in France and brought back recipes to America, serving them at official dinners and helping to establish them within American kitchens. It is important to note that Jefferson's enslaved chef, James Hemings, was the mastermind behind many of these dishes, adapting the recipes he learned in France for an American palate.
| Characteristics | Values |
|---|---|
| Name | Thomas Jefferson |
| Position | Third President of the United States |
| Term | 1801-1809 |
| Achievements | Writer of the Declaration of Independence, Virginia Statute of Religious Freedom, and founder of the University of Virginia |
| Popularised foods | Macaroni and Cheese, French Fries, Ice Cream, Flat Champagne |
| Culinary influence | Introduced dishes from Europe, particularly France, to America |
| Chef | James Hemings, an enslaved chef who created Mac and Cheese |
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What You'll Learn
Thomas Jefferson's legacy
Thomas Jefferson is best remembered for writing the Declaration of American Independence, serving as the third president of the United States, and championing universal rights. However, Jefferson's legacy is complex, and he has been criticised for holding people in slavery while promoting freedom.
Jefferson's presidency initiated the quarter-century rule of the "Virginia Dynasty", including the subsequent presidencies of James Madison and James Monroe. He was known for his hostility to strong central government and judicial overreach, and his conception of executive power has been described as robust. Jefferson's legacy includes his role in promoting religious freedom, doubling the size of the country through the Louisiana Purchase, founding a public university, helping establish the nation's capital, and participating in the first peaceful transfer of political power.
Jefferson's career was one of public service, and he held various offices throughout his life, including vice president, secretary of state, diplomatic minister, congressman, governor of Virginia, and member of the House of Delegates and the House of Burgesses. He was also a lawyer, architect, writer, farmer, and scientist.
Jefferson is also credited with popularising certain foods in America, such as ice cream, macaroni and cheese, French fries, and champagne. He was known for serving ice cream at dinner parties, and his own recipe was inspired by his time in France.
While Jefferson is celebrated for articulating the American national creed and the universal principles of self-government, he has also been condemned for his hypocrisy as a slave owner. His legacy is thus a subject of ongoing debate, with critics evaluating his actions against the principles he espoused.
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French culinary influence
Macaroni and cheese, or "mac and cheese", is a dish of English origin that traditionally combines cooked macaroni with cheese and butter, layered together and baked in an oven. The earliest known recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper". Raffald's recipe involves making a Béchamel sauce with cheddar cheese, a Mornay sauce in French cooking, which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.
In the 19th century, a traditional Swiss dish called Älplermagronen (Alpine herder's macaroni) became popular. Älplermagronen is made of macaroni, cream, cheese, roasted onions, and sometimes, potatoes. The dish was also brought to Canada by British immigrants, where it remains extremely popular today. Canadian Cheddar cheese, which was popularized in the mid-19th century, is the most common cheese used in macaroni and cheese in Canada.
In the United States, macaroni and cheese is often associated with French cuisine. A recipe for macaroni and cheese with a French influence involves making a Mornay sauce, which is a Béchamel sauce with cheese, and adding sodium citrate to prevent the sauce from breaking when it is baked. A recipe for macaroni and cheese by Eugénie Brazier, a famous French chef considered the "mother" of modern French cuisine, involves bringing milk to a near-boil and adding beurre manié, whisking until the temperature drops to just below boiling.
French fries, or simply "fries", are batonnet or julienne-cut deep-fried potatoes of disputed origin. While the exact origin of French fries is unclear, historians often credit their creation to France or Belgium. The term "French fry" was first alluded to in 1802, when Thomas Jefferson requested "potatoes served in the French manner" to accompany a White House meal. By 1856, the term "French fried potatoes" was being used in print, most notably in an E. Warren cookbook.
French fries are typically prepared by cutting potatoes into even strips, drying them, and frying them in a two-step process. The first step involves frying the potatoes at a lower temperature to cook the starch throughout the entire cut, and the second step involves frying the potatoes at a higher temperature to create a crispy, golden exterior. French fries are usually salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. They are commonly served as a side dish or snack and can be topped with ingredients like cheese or gravy.
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James Hemings, Jefferson's enslaved chef
James Hemings was born into slavery in 1765 in colonial Virginia. At the age of nine, he was brought to Thomas Jefferson's Monticello, along with his mother, Elizabeth Hemings, and several of his siblings. They were among the many enslaved people who became the property of Thomas Jefferson through his wife Martha's inheritance.
Hemings served as Jefferson's head chef for seven years, during which he prepared meals for America's political and societal elites, including international guests, statesmen, authors, scientists, and European aristocrats. In 1784, Jefferson took the then-19-year-old Hemings with him to Paris, where he wanted the young man trained as a chef. Hemings received a salary for his work, although it was half of what Jefferson had paid his previous chef de cuisine.
While in Paris, Hemings learned French, which enriched his work in the kitchen and exposed him to French culture. He also became aware of French law, which allowed an enslaved person to petition the courts for freedom. Despite this knowledge and his wages, which could have afforded him a lawyer, there is no evidence that Hemings attempted to pursue freedom through legal means while in France. Instead, he returned to the United States with Jefferson in 1789, still an enslaved man.
Hemings negotiated with Jefferson for his freedom, which he eventually gained in 1796 after training his brother, Peter Hemings, to replace him as Jefferson's chef. Unfortunately, Hemings's life as a free man was short-lived, as he died by suicide at the age of 36, reportedly suffering from alcoholism. Despite the tragic end to his life, James Hemings is remembered as an inspiration to modern-day chefs and culinary historians, helping to create and define American cuisine as we know it today.
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Popularity of mac 'n' cheese
While the exact origin of macaroni and cheese is unknown, it likely originated in Northern Europe, with the earliest known recipe being recorded in 1769. The dish was popularized in the United States by President Thomas Jefferson, who, during a visit to France, became fond of the pasta dishes served there. He brought back noodle recipes and a pasta machine, as pasta was not yet available in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner.
Macaroni and cheese has been a part of American cuisine since the country's inception. In the 20th century, it was elevated to an ideal American food due to its affordability and ease of shipping and storage. The dish consists of pasta and processed cheese, which are inexpensive and simple to make. The popularity of boxed macaroni and cheese mixes introduced by Kraft Foods in 1937, during the Great Depression, further contributed to its widespread consumption. During World War II, rationing made fresh meat and dairy scarce, while boxed mixes remained readily available, solidifying their place in the American diet.
In the Antebellum South, macaroni and cheese were considered a weekend and celebration dish. This tradition has been carried forward by many African Americans to the present day. The dish has also gained popularity in Canada, where it is often made with sharp-flavoured cheddar cheese or a combination of cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg.
Today, macaroni and cheese is enjoyed in various forms, from classic comfort food to fine dining creations. Some chefs are elevating the dish with innovative ingredients, such as brie, figs, rosemary, and mushrooms, making it suitable for upscale restaurants. The popularity of macaroni and cheese competitions and the existence of specialised restaurants, like S'Mac in New York, attest to the enduring appeal of this versatile dish.
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French fries in America
French fries are one of the most popular side dishes in the United States. They are commonly served as a side in fast-food restaurants, with burgers, or as a snack. The average American eats around 30 pounds (14 kg) of french fries a year.
French fries are believed to have first gained popularity in Europe, with dishes like steak frites and moules-frites. They were then introduced to American soldiers during World War I, who brought their love for the snack back home. At this time, the modern fast-food restaurant was taking off in America, and White Castle began offering French fries with hamburgers.
French fries are also known as "chips" in some other English-speaking countries, such as the UK, Australia, and New Zealand. In the US, "chips" usually refers to potato chips, which are called crisps in the UK. The expression "french fried potatoes" first appeared in print in English in the 1856 work "Cookery for Maids of All Work" by Eliza Warren.
French fries have been a topic of interest for some US presidents, including Thomas Jefferson, who is credited with popularizing them in America. Jefferson served "potatoes served in the French manner" at a White House dinner in 1802.
Today, French fries are a ubiquitous offering in American fast-food restaurants, with chains like McDonald's, Burger King, and Five Guys serving their own takes on the classic side dish.
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Frequently asked questions
Thomas Jefferson is credited with popularizing macaroni and cheese, french fries, and ice cream in the United States. He was exposed to these foods during his time in France and served them at official dinners.
Thomas Jefferson is known to have had a sophisticated palate and a keen interest in food and farming. However, it was his French-trained enslaved chef, James Hemings, who prepared the dishes Jefferson encountered in Europe. Hemings adapted the recipes for the American palate.
In addition to macaroni and cheese, french fries, and ice cream, Thomas Jefferson also introduced Americans to champagne. He served it at most formal dinners he hosted, preferring it flat rather than sparkling.
