The Enslaved Chefs At Monticello Who Created American Cuisine
The Sporkful - Un pódcast de Dan Pashman
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This week in honor of July 4th, we’re exploring an important part of American history – the contributions of enslaved Black chefs, whose work influences American cuisine to this day. In 1784, Thomas Jefferson brought the enslaved chef James Hemings, brother of Sally Hemings, with him to France to train under the French culinary masters of the day.
