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Presidential Flavors: White House Food and Entertaining 1800-1953 Patricia B. Mitchell

Presidential Flavors: White House Food and Entertaining 1800-1953

Patricia B. Mitchell

Published October 23rd 2015
ISBN :
Kindle Edition
151 pages
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 About the Book 

An overview of food and entertaining in the White House, 1800-1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. 40,119 words, 419 research notes.The Presidents diningMoreAn overview of food and entertaining in the White House, 1800-1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. 40,119 words, 419 research notes.The Presidents dining habits have always been of interest to the public. What does the Commander-in-Chief like to eat? Are he and his wife extravagant in their tastes and expenditures, or modest? How does the First Family entertain? The purpose of this book is to tell a little about the history of the White House and its culinary department, and to shed some light on the dietary preferences and quirks of some of the Presidents and their families. Smile-producing stories, presidential food preferences, and evocative descriptions make Presidential Flavors a pleasure to read. Quotations add to the charm of the book. For example, the remark, Why, I never get tired of having a good time shows the attitude that enabled Lucy Hayes to adapt well to the social obligations which she was expected to carry out.The copious endnotes in Presidential Flavors are useful to scholars and anyone interested in additional worthwhile reading and research.This book is compiled and adapted from That Palace in Washington, Delicacies in Proportion, and Plain Food and High Thinking (all three are earlier books by Patricia B. Mitchell).