{"product_id":"dinner-with-the-president-food-politics-and-a-history-of-breaking-bread-at-the-white-house-paperback","title":"Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlex Prud'homme\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump's fast-food burgers and Biden's ice cream--what they ate, why they ate it, and what it tells us about the state of the nation--from the coauthor of Julia Child's bestselling memoir \u003ci\u003eMy Life in France\u003c\/i\u003e\u003cbr\u003e\"[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating.\"--Stanley Tucci\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSome of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson's nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant's state dinner for the king of Hawaii; Teddy Roosevelt's groundbreaking supper with Booker T. Washington; Richard Nixon's practiced use of chopsticks to pry open China; Jimmy Carter's cakes and pies that fueled a d騁ente between Israel and Egypt at Camp David. \u003cp\u003e\u003c\/p\u003eHere Alex Prud'homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America's most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time--from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation's shifting diet and local politics to global trade, war, class, gender, race, and so much more. \u003cp\u003e\u003c\/p\u003ePrud'homme also details overlooked figures, like George Washington's enslaved chef, Hercules Posey, whose meals burnished the president's reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud'homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. \u003cp\u003e\u003c\/p\u003eIncluded are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington's Preserved Cherries, *Abraham Lincoln's Gingerbread Men, *William H. Taft's Billy Bi Mussel Soup, *Franklin D. Roosevelt's Reverse Martini, *Lady Bird Johnson's Pedernales River Chili\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eALEX PRUD'HOMME is a freelance writer whose work has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, and other publications. He is the co-author of Julia Child's memoir, \u003ci\u003eMy Life in France\u003c\/i\u003e, and has authored or co-authored \u003ci\u003eThe French Chef in America\u003c\/i\u003e, \u003ci\u003eThe Ripple Effect\u003c\/i\u003e, \u003ci\u003eHydrofracking\u003c\/i\u003e, \u003ci\u003eThe Cell Game\u003c\/i\u003e, and \u003ci\u003eForewarned\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.34 x 9.13 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 20, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51978503586093,"sku":"9780525433033","price":25.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/ZaotVliRgp9780525433033.webp?v=1775805515","url":"https:\/\/ishookbooks.com\/products\/dinner-with-the-president-food-politics-and-a-history-of-breaking-bread-at-the-white-house-paperback","provider":"iShook Books","version":"1.0","type":"link"}