About this episode

The episode explores the contributions of enslaved Black chefs to American cuisine, focusing on James Hemings and his culinary journey.

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. Hemings created a cuisine that was half French, half Virginian, and brought it back to Jefferson's plantation, Monticello.

People in this episode

Host: Dan Pashman

Topics covered

• American history
• enslaved chefs
• culinary influence
• Thomas Jefferson
• Monticello
• James Hemings

Keywords

• enslaved chefs
• American cuisine
• James Hemings
• Thomas Jefferson
• Monticello
• culinary history
• July 4th

Mentioned in this episode

Organizations: Monticello

Places: France, Virginia

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