29. Adams, Paris Years of Thomas Jefferson, 10.
30. Ibid., 10–11, 113.
31. Morris, Diary of the French Revolution, 221.
32. Adams, Paris Years of Thomas Jefferson, 19.
33. Brodie, Thomas Jefferson, 314.
34. Anna Stockwell, “Cooking Art History: A Jeffersonian Feast,” Saveur, February 23, 2011, http://www.saveur.com/article/Kitchen/Cooking-Art-History-A-Jeffersonian-Feast (accessed April 19, 2012).
35. Brodie, Thomas Jefferson, 314.
36. Ibid., 315.
37. Adams, Paris Years of Thomas Jefferson, 23.
38. Boyd, Papers of Thomas Jefferson, 15:512.
Chapter 7: The Art of the Meal
1. Fawn M. Brodie, Thomas Jefferson: An Intimate History (1974; reprint, New York: W.W. Norton, 2010), 31.
2. Charles A. Cerami, Dinner at Mr. Jefferson’s: Three Men, Five Great Wines, and the Evening That Changed America (Hoboken: N.J.: Wiley, 2008), 1.
3. Joseph. J. Ellis, Founding Brothers: The Revolutionary Generation (New York: Alfred A. Knopf, 2000), 140.
4. Cerami, Dinner at Mr. Jefferson’s, 119.
5. Noble E. Cunningham Jr., Jefferson vs. Hamilton: Confrontations That Shaped a Nation (New York: Macmillan, 2000), 37.
6. Dumas Malone, Jefferson and the Rights of Man (Charlottesville: University of Virginia Press, 1951), 2:301.
7. Cerami, Dinner at Mr. Jefferson’s, 129–33.
8. Cunningham, Jefferson vs. Hamilton, 37.
9. Ellis, Founding Brothers, 153–54.
10. The Papers of Thomas Jefferson, ed. John Catanzariti (Princeton, N.J.: Princeton University Press, 1950–), 24:354–5.
11. Brodie, Thomas Jefferson, 359.
12. Thomas Jefferson’s Farm Book, ed. Edwin Morris Betts (Chapel Hill, NC: University of North Carolina Press, 1955 (1944; reprint: Charlottesville, Va.: Thomas Jefferson Memorial Foundation, 1999), 15–16
13. Lucia C. Stanton, Free Some Day: The African-American Families of Monticello (Charlottesville, Va.: Thomas Jefferson Foundation, 2000), 17.
14. Damon Lee Fowler, ed., Dining at Monticello: In Good Taste and Abundance (Charlottesville, Va.: Thomas Jefferson Foundation, 2005), 23–25.
15. [Isaac Jefferson], Memoirs of a Monticello Slave as Dictated to Charles Campbell in the 1840’s by Isaac, one of Thomas Jefferson’s Slaves, ed. Rayford W. Logan (Charlottesville: University of Virginia Press, 1951), 29.
16. Fowler, Dining at Monticello, 42.
17. [Jefferson], Memoirs of a Monticello Slave, 29.
18. Fowler, Dining at Monticello, 73.
19. Papers of Thomas Jefferson, 28:605.
20. Ibid., 28:611.
21. Stanton, Free Some Day, 127.
22. Lester J. Cappon, ed., The Adams–Jefferson Letters: The Complete Correspondence Between Thomas Jefferson and Abigail and John Adams (Chapel Hill: University of North Carolina Press, 1959), 249.
23. James Sterling Young, The Washington Community, 1800–1828 (New York: Harcourt, Brace & World, 1966), 167, 169–70.
24. William Plumer Jr., ed., Life of William Plumer (Boston, Mass.: Phillips, Sampson, 1857), 245–46.
25. William Parker Cutler et al., eds., Life, Journals and Correspondence of Rev. Manasseh Cutler, LL.D. (Cincinnati, Ohio: Robert Clarke, 1888), 2:71–72.
26. Lucia C. Stanton, “ ‘A Well-Ordered Household’: Domestic Servants in Jefferson’s White House,” White House History 17 (2006), n.p.
27. The Papers of Thomas Jefferson, ed. Barbara B. Oberg (Princeton, N.J.: Princeton University Press, 2009), 35:89–90.
28. Margaret Bayard Smith, Forty Years of Washington Society (New York: Charles Scribner’s Sons, 1906), 391–92.
29. Stanton, “A Well-Ordered Household,” 9–10.
30. Jean Hanvey Hazelton, “Thomas Jefferson Gourmel’,” American Heritage 15, no. 6 (October 1964): http://www.americanheritage.com/content/thomas-jefferson-gourmel’.
31. Fowler, Dining at Monticello, 3.
32. Stanton, Free Some Day, 128–29.
33. Fowler, Dining at Monticello, 8.
Appendix
The Wine Connoisseur
1. Thomas Jefferson’s Monticello, “Wine is a necessary of life…(Quotation),” http://www.monticello.org/site/jefferson/wine-necessary-life-quotation (accessed April 25, 2012).
2. James M. Gabler, “Thomas Jefferson’s Love Affair with Wine,” Forbes, February 21, 2006, http://www.forbes.com/2006/02/21/cx_0221wine4.html (accessed April 25, 2012).
3. Thomas Jefferson’s Monticello, “Philip Mazzei,” http://www.monticello.org/site/research-and-collections/philip-mazzei (accessed April 25, 2012).
4. Richard Cecil Garlick Jr., Philip Mazzei, Friend of Jefferson: His Life and Letters (Baltimore, Md.: Johns Hopkins University Press, 1933), 43.
5. Thomas Jefferson’s Monticello, “Philip Mazzei.”
6. Jancis Robinson, ed., The Oxford Companion to Wine, 3rd ed. (New York: Oxford University Press, 2006), 416–9.
7. John Hailman, Thomas Jefferson on Wine (Jackson: University Press of Mississippi, 2006), 3–4.
8. Jack McLaughlin, Jefferson and Monticello: The Biography of a Builder (New York: Henry Holt, 1988), 234–5.
9. Hailman, Jefferson on Wine, 4.
10. Ibid., 17.
11. Thomas Jefferson’s Monticello, “The Vineyards,” http://www.monticello.org/site/house-and-gardens/vineyards (accessed April 25, 2012).
12. Thomas Jefferson’s Monticello, “Wine,” http://www.monticello.org/site/research-and-collections/wine (accessed April 25, 2012).
Vegetables: Thomas Jefferson’s “Principal Diet”
1. The Writings of Thomas Jefferson (Washington, D.C.: Thomas Jefferson Memorial Association of the United States, 1904), 15:187.
2. Henry S. Randall, The Life of Thomas Jefferson (New York: Derby & Jackson, 1858), 3:675.
3. Charles M. Wiltse, et al., “Notes of Mr. Jefferson’s Conversation 1824 at Monticello,” Papers of Daniel Webster: Correspondence (Hanover, N.H.: University Press of New England, 1974), 1:371.
4. Thomas Jefferson, Jefferson’s Memorandum Books: Accounts, with Legal Records and Miscellany, 1767–1826, eds. James A. Bear and Lucia Stanton (Princeton, N.J.: Princeton University Press, 1997), 1:73.
5. Thomas Jefferson’s Monticello, “Interesting Facts & Stats from ‘A Rich Spot of Earth,’ ” http://www.monticello.org/site/house-and-gardens/richspotofearthfacts (accessed April 25, 2012).
6. Thomas Jefferson’s Garden Book, 1766–1824: With Relevant Extracts from His Other Writings, ed. Edwin Morris Betts (1944; reprint: Charlottesville, Va.: Thomas Jefferson Memorial Foundation, 1999), xvi.
7. Thomas Jefferson’s Monticello, “Jefferson: the Scientist and Gardener,” http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener (accessed April 25, 2012).
8. Thomas Jefferson’s Monticello, “Garden Pavilion,” http://www.monticello.org/site/house-and-gardens/garden-pavilion (accessed April 25, 2012).
9. Jefferson’s Garden Book, 355.
10. Lucia C. Stanton, Free Some Day: The African-American Families of Monticello (Charlottesville, Va.: Thomas Jefferson Foundation, 2000), 134.
11. Thomas Jefferson’s Monticello, “19th-Century Vegetables and Cultivation Techniques,” http://www.monticello.org/site/house-and-gardens/19th-century-vegetables-and-cultivation-techniques (accessed April 26, 2012).
12. Peter J. Hatch, “Thomas Jefferson’s Favorite Vegetables,” in Dining at Monticello: In Good Taste and Abundance, ed. Damon Lee Fowler (Charlottesville, Va.: Thomas Jefferson Foundation, 2005), 55.
13. Ibid., 56.
14. Thomas Jefferson’s Monticello, “Bernard McMahon,” http://www.monticello.org/site/house-and-gardens/bernard-mcmahon (accessed April 26, 2012).
15. Thomas Jefferson’s Monticello, “Fun Fact,” http://www.monticello.org/site/jefferson/fun-fact-1 (accessed April 26, 2012).
16. Mary Randolph, The Virginia Housewife: or, Methodical Cook (B
altimore, Md.: Plaskitt, Fite, 1838), 96.
17. Hatch, “Jefferson’s Favorite Vegetables,” 57.
18. Ibid., 61.
19. Ibid.
African Dishes on Monticello’s Table
1. Joseph E. Holloway, “African Crops and Slave Cuisines,” The Slave Rebellion Web Site, http://slaverebellion.org/index.php?page=crops-slave-cuisines (accessed April 26, 2012).
2. Dianne Swann-Wright, “African Americans and Monticello’s Food Culture,” in Dining at Monticello: In Good Taste and Abundance, ed. Damon Lee Fowler (Charlottesville, Va.: Thomas Jefferson Foundation, 2005), 43.
3. Lucia C. Stanton, Slavery at Monticello (Charlottesville, Va.: Thomas Jefferson Foundation, 1993), 38.
4. Marie Kimball, Thomas Jefferson’s Cook Book (1938; reprint, Richmond, Va.: Garrett and Massie, 2004), 9.
5. Holloway, “African Crops and Slave Cuisines.”
6. Karen Hess, The Carolina Rice Kitchen: The African Connection (Columbia: University of South Carolina Press, 1992), 49.
7. Kimball, Jefferson’s Cook Book, 38–39.
8. Ibid., 40.
9. Ibid., 67.
10. Holloway, “African Crops and Slave Cuisines.”
11. Swann-Wright, “African Americans and Monticello’s Food Culture,” 41.
12. Stanton, Slavery at Monticello, 25.
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