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Author: Benjamin Franklin Publisher: ISBN: 9781422380086 Category : Languages : en Pages : 72
Book Description
A Special Limited Edition to Celebrate the 300th Anniversary of Benjamin Franklin's Birth. The accidental discovery in the Franklin Papers of a set of cooking recipes & the many allusions to food scattered through Ben Franklin's various works & letters have led to an inquiry the results of which may throw some new light on a little studied aspect of the Sage of Philadelphia. This concise book, a special edition of the 1958 original, contains an essay on Benjamin Franklin On the Art of EatingÓ by Gilbert Chinard; a collection of Franklin's Rules [for Eating] & RecipesÓ; & an introduction by Roy Goodman, assistant librarian & curator of printed materials at the Amer. Philosophical Soc. (APS). Illustrations.
Author: Benjamin Franklin Publisher: ISBN: 9781422380086 Category : Languages : en Pages : 72
Book Description
A Special Limited Edition to Celebrate the 300th Anniversary of Benjamin Franklin's Birth. The accidental discovery in the Franklin Papers of a set of cooking recipes & the many allusions to food scattered through Ben Franklin's various works & letters have led to an inquiry the results of which may throw some new light on a little studied aspect of the Sage of Philadelphia. This concise book, a special edition of the 1958 original, contains an essay on Benjamin Franklin On the Art of EatingÓ by Gilbert Chinard; a collection of Franklin's Rules [for Eating] & RecipesÓ; & an introduction by Roy Goodman, assistant librarian & curator of printed materials at the Amer. Philosophical Soc. (APS). Illustrations.
Author: American Philosophical Society Publisher: Amer Philosophical Society ISBN: 9780871699855 Category : Biography & Autobiography Languages : en Pages : 70
Book Description
Benjamin Franklin on the Art of Eating, together with the Rules of Health and Long Life an the Rules to find out a fit Measure of Meat and Drink, with several recipes. Compiled by the American Philosophical Society.
Author: Rae Katherine Eighmey Publisher: Smithsonian Institution ISBN: 158834598X Category : Cooking Languages : en Pages : 305
Book Description
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
Author: Walter Staib Publisher: Grand Central Publishing ISBN: 1538746670 Category : Cooking Languages : en Pages : 304
Book Description
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
Author: Benjamin Franklin Publisher: American Roots ISBN: 9781429096041 Category : Body, Mind & Spirit Languages : en Pages : 0
Book Description
Founding Father and all-around Renaissance man Benjamin Franklin considered and wrote about many topics. In this essay from 1786 on restful sleep, Franklin advises exercise before meals, moderate eating, and fresh air in the sleep chamber, to avoid perspiring in a hot bed.
Author: Kelly Wright Publisher: Turner Publishing Company ISBN: 1591203465 Category : Health & Fitness Languages : en Pages : 276
Book Description
In this title, author Kelly Wright details Benjamin Franklin's lifetime and diet principles. Recipes for his favourite foods are followed by sample meal plans.
Author: Dave DeWitt Publisher: Sourcebooks, Inc. ISBN: 1402258992 Category : Cooking Languages : en Pages : 332
Book Description
Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup
Author: Benjamin Franklin
Author: Benjamin Franklin
Author: American Philosophical Society
Author: Gilbert Chinard
Author: 
Author: Benjamin Franklin
Author: Rae Katherine Eighmey
Author: Walter Staib
Author: Benjamin Franklin
Author: Kelly Wright
Author: Dave DeWitt