Sourcebooks (2010). 317pp. including index. 6 x 8 inches. Paperback. ISBN-13: 978-1-4022-1786-9.
A new book, The Founding Foodies, recently “came over our transom.” The book makes for interesting reading. The extensive endnotes are quite helpful; too many authors and publishers don't bother to include them, and their presence is a credit to DeWitt and Sourcebooks. DeWitt includes Wikipedia among his sources, which might cause some to look askance, but the reader can follow the references and come to his own conclusion.
And speaking of conclusions, as a researcher of food history I found that I did not agree with all of DeWitt's assertions, but it is not suprising that opinions would differ among food history devotees. Overall, the information is quite worthwhile, and for us culinary historians the reading of it is like visiting old friends.
— Patricia B. Mitchell
Beyond their legacy as revolutionaries and politicans, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture.
Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.
In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat.
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