Combining vivid photography with engaging essays, Dining with the Washingtons explores the menus, diet, and styles of entertaining that characterized the beloved home of the nation's
principal founding father.
Compelling accounts, historic artwork, and images of gardens, table settings, prepared food, and objects from the Mount Vernon collection blend to shed fresh light on the daily lives of George
and Martha Washington, on their ceaseless stream of household guests and those who served them, and on the ways food and drink reflected the culture of eighteenth-century America. Featuring a
foreword by former White House executive chef Walter Scheib and more than 90 historic recipes adapted for today's kitchens by renowned culinary historian Nancy Carter Crump, this book is ideal
for veteran and novice cooks alike as well as for those wishing to learn about both formal and everyday dining at Mount Vernon. Drawing from a wide range of sources, including memoirs, diaries,
plantation documents, archaeological research, and the personal correspondence of the Washington family and their visitors, this charming volume brings the household of America's first
president and his wife vividly to life for modern-day readers.
The contributors are:
Steven T. Bashore, Manager of Historic Trades, Mount Vernon
Carol Borchert Cadou, Robert H. Smith Senior Curator and Vice President for Collections, Mount Vernon
Nancy Carter Crump, author and founder, Culinary Historians of Virginia
J. Dean Norton, Director of Horticulture, Mount Vernon
Dennis J. Pogue, Vice President of Preservation, Mount Vernon
Walter Scheib, former executive chef, The White House
Mary V. Thompson, Research Historian, Mount Vernon
Esther White, Director of Archaeology, Mount Vernon
