Manage episode 244762095 series 1411161
We visit one of America’s most famous plantations with three descendants of enslaved Virginians...
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 used what he learned to create a cuisine that was half French, half Virginian, and brought it back to Jefferson's plantation, Monticello. French fries. Ice cream. Mac and cheese. Meringue. All of these foods came to America through the kitchens at Monticello. This week, Dan tours those kitchens with three descendants of enslaved Virginians, including Michael Twitty, culinary historian and author of The Cooking Gene.
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Transcript available at www.sporkful.com.