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Stirring the pot with Benjamin Franklin : a founding father's culinary adventures / Rae Katherine Eighmey

Catalog Data

Eighmey, Rae Katherine  Search this
Franklin, Benjamin 1706-1790 Contributions in cooking  Search this
Physical description:
294 pages : illustrations ; 24 cm
United States
Colonial period, ca. 1600-1775
18th century
"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."
Cooking, American  Search this
Statesmen  Search this
History  Search this
Social life and customs  Search this
Data Source:
Smithsonian Libraries