Interesting, but seemed more of a long article, fit for a spread across a couple of issues of Smithsonian magazine, than a book. ( )

While the subject was interesting the work was written in simple, uncomplicated terms, I would not recommend this book to anyone serious about food history. Although the author uses many prime sources, and the book is filled with direct quotes, many facts do not seem to have a source, despite the (seemingly) extensive citation index. ( )

Unabridged audiobook:

The reader uses a rather exaggerated "French" accent when quoting French speakers.

This book is a delightful look at Thomas Jefferson and his love of food. The author’s writing style makes it a quick and easy read. Readers looking for a more “serious” historical record should look elsewhere -he gives a thumbnail sketch of the man, his life in politics, and acknowledges the controversy surrounding his personal life but concentrates on food. The pictures of actual recipes in Jefferson’s and Hemings’ handwriting were wonderful, I just wish there had been more transcribed so that I could read them.

I found the information about the eating habits of Colonial Americans and French peasants and aristocrats to be extremely interesting. Often when reading history books, I find it hard to picture the actual people who lived at that time. In my opinion, many historians get so bogged down in facts they forget these were living, breathing, feeling people… what did they wear, how did they entertain themselves, what did they eat?
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This was the perfect blend of Thomas Jefferson history and culinary history. I really enjoyed the material and how it was packed with detail. ( )