Presidential Flavors: An Anecdotal History of White House Entertaining 1800-1953, by Patrica B. Mitchell
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Presidential Flavors: An Anecdotal History of White House Entertaining 1800-1953, by Patrica B. Mitchell
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An overview of food and entertaining in the White House, 1800–1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. Published 2015. 60 recipes, 419 research notes, 237 + xii pages, including index. 6 x 9 inches, soft cover. ISBN-13: 978-1508953357. The President’s dining habits have always been of interest to the public. What does the Commander-in-Chief like to eat? Are he and his wife extravagant in their tastes and expenditures, or modest? How does the First Family entertain? The purpose of this book is to tell a little about the history of the White House and its culinary department, and to shed some light on the dietary preferences and quirks of some of the Presidents and their families. Smile-producing stories, presidential food preferences, and evocative descriptions make Presidential Flavors a pleasure to read. Quotations add to the charm of the book. For example, the remark, “Why, I never get tired of having a good time” shows the attitude that enabled Lucy Hayes to adapt well to the social obligations which she was expected to carry out. By the mid-point of the nineteenth century, pretty Victorian foods and table settings were in vogue, and the White House tended to exhibit current trends. A bouquet at the place setting of each White House state dinner guest during the Pierce administration gave a hint of all that Victorian hospitality entailed. The bouquets “ . . . were stiff and formal things, as big [a]round as a breakfast plate, and invariably composed of a half-dozen wired japonicas [small camellias] ornamented with a pretentious cape of marvellously wrought lace-paper.” Traditional food storage and preparation techniques gave way to new ideas inspired by technology. Seasonings, manner of presentation and service, and menu complexity were changing. Grandness and grandeur were de rigueur at formal dinners. The “humanness” of President Cleveland is revealed in a dialogue involving his instructions to exchange his fancy dinner for the servants' bill of fare. (He wasn't trying to be noble — he preferred what they were having.) The dynamic personality of Theodore Roosevelt aptly foreshadowed the thrilling and tumultuous century ushered in by his administration. Technology was changing the way Americans cooked and the way war was waged. Electricity in the kitchen and aeroplanes in the sky — progress was accelerating at a startling speed. The American homemaker was offered labor- and time-saving appliances and equipment to ease her workload. Perhaps she could devote less of her life to housework. Maybe she could even work outside the home if the need or desire arose. What changes the 20th century held! The copious endnotes in Presidential Flavors are useful to scholars and anyone interested in additional worthwhile reading and research. This book is compiled and adapted from That Palace in Washington: An Anecdotal History of White House Entertaining 1800-1850 and Delicacies in Proportion: An Anecdotal History of White House Entertaining 1850-1901, copyright © 2004 by Patricia B. Mitchell; and Plain Food & High Thinking: An Anecdotal History of White House Entertaining 1901-1953, copyright © 2005 by Patricia B. Mitchell.
Presidential Flavors: An Anecdotal History of White House Entertaining 1800-1953, by Patrica B. Mitchell- Amazon Sales Rank: #4377538 in Books
- Published on: 2015-10-24
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .57" w x 6.00" l, .76 pounds
- Binding: Paperback
- 252 pages
About the Author Patricia B. Mitchell has authored over one hundred books on American food history. Her readers absorb past lifestyles, personalities, and techniques from her carefully-documented writing. They connect with Patricia through her website FoodHistory.com and the more than five hundred museums offering her books. Patricia’s favorite relaxation is walking on the beach with her research and editorial team – her husband Henry and their daughter Sarah. They are often accompanied by a talkative seagull named Eglantine.
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Most helpful customer reviews
1 of 1 people found the following review helpful. "You may find it amazing that a President once traded his fancy dinner for ... By DEMETRIOS MEIMARIDIs The intellectually stimulating Forward written by Martin C.J. Mongiello is most captivating; particularly in the rendering of this statement, "You may find it amazing that a President once traded his fancy dinner for what the servants were eating - but that is just what Grover Cleveland did!". This statement peaked my further interest in learning more through the preface and remaining chapters in this educational writing by Patricia and Sarah Mitchell. Presidential Flavors is the epitome of America's Food Industry, at it's Finest. The ultimate "character" and "mindset" needed for one to learn of the "sacredness" in "food preparation, security, presentation and the eating etiquette" is displayed, eloquently, throughout these chapters. We look forward to cooking some of the scrumptious recipes for family, friends and loved ones.Phrantceena T. Halres
0 of 0 people found the following review helpful. From former White House Military Chef of 21 years service to America. By Martin C. Mongiello I have had the honor to enjoy Patricia, Sarah and Henry Mitchell's work of over 70 food and history related books. Each is a tome of excellent references and accurate, methodical proofs. The detail is amazing and no less on working with them to publish this latest read. I have already begun book signings for it and sales are powerful. I and my chefs love cooking the recipes on stage, from inside, and then sharing in the eating of them!
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