“Frenchified”

Work thumb

Views: 57

  • Title: “Frenchified”: French Food and Salon Culture in Jefferson’s White House
  • Author(s): Erika Gibson
  • Publisher: Common Ground Research Networks
  • Collection: Common Ground Research Networks
  • Series: Food Studies
  • Journal Title: Food Studies: An Interdisciplinary Journal
  • Keywords: Cuisine, Food Diplomacy, Food History
  • Volume: 8
  • Issue: 2
  • Year: 2018
  • ISSN: 2160-1933 (Print)
  • ISSN: 2160-1941 (Online)
  • DOI: https://doi.org/10.18848/2160-1933/CGP/v08i02/1-13
  • Citation: Gibson, Erika. 2018. "“Frenchified”: French Food and Salon Culture in Jefferson’s White House." Food Studies: An Interdisciplinary Journal 8 (2): 1-13. doi:10.18848/2160-1933/CGP/v08i02/1-13.
  • Extent: 13 pages

Abstract

Thomas Jefferson’s love of food was more than merely a hobby, and in fact, played a vital role in his political career. This study analyzes the food and wine he served, the people he hosted, and the size of his dinner parties and argues that the food he served directly correlated to the success of his political agenda. His distinct salon style of entertaining developed from his love of French culture and his desire to establish Washington as a capital city equal to any in Europe. Using a methodological approach centered on food politics, this article specifically addresses how dining and entertaining were utilized as a means to enact political agendas.