{"id":235792,"date":"2017-04-13T16:47:15","date_gmt":"2017-04-13T20:47:15","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=235792"},"modified":"2017-04-17T07:59:25","modified_gmt":"2017-04-17T11:59:25","slug":"birthday-bash-fit-for-a-president","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/birthday-bash-fit-for-a-president\/","title":{"rendered":"Birthday bash fit for a president. The third, actually."},"content":{"rendered":"<div class=\"embed-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/gHIC44od5-Q\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><br style=\"clear: all;\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-236032 size-medium\" src=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2017\/04\/menu-390x630.jpg\" alt=\"\" width=\"390\" height=\"630\" srcset=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2017\/04\/menu-390x630.jpg 390w, https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2017\/04\/menu.jpg 450w\" sizes=\"auto, (max-width: 390px) 100vw, 390px\" \/>Today, Thomas Jefferson would have been 274 years old. Time for a feast.<\/p>\n<p>The author of the Declaration of Independence and the third U.S. president, Jefferson is also known for his culinary predilections. It\u2019s this latter aspect of Jefferson that University of Rochester historian Thomas Slaughter is celebrating with his students in the course History of Eating and Food.<\/p>\n<p>\u201cMonticello meals were not typical of American cuisine,\u201d says the Arthur R. Miller Professor of History. \u201cJefferson was a Francophile and gourmand, who sought recipes and ingredients from\u00a0Europe. He even had one of his slaves trained as a pastry chef in Paris.\u201d<\/p>\n<p>To mark Jefferson\u2019s birthday, the class is in for a rare treat: a historically accurate lunch, culled from the actual Monticello cuisine.<\/p>\n<p>Prepared by local chef Steven Terry of Root Catering, the luncheon features some of Jefferson\u2019s favorite vegetables, such as asparagus and the modern update broccoletti, followed by chicken fricassee, polenta with Italian cheese, and drop biscuits\u2014all recipes taken directly from <a href=\"https:\/\/play.google.com\/store\/books\/details?id=Isx3CgAAQBAJ&amp;source=productsearch&amp;utm_source=HA_Desktop_US&amp;utm_medium=SEM&amp;utm_campaign=PLA&amp;pcampaignid=MKTAD0930BO1&amp;gclid=CJHpicLSn9MCFR0pNwodgboBQA&amp;gclsrc=ds\"><em>Thomas Jefferson\u2019s Cookbook<\/em><\/a> and <em><a href=\"http:\/\/www.upress.virginia.edu\/title\/4647\">Dining at Monticello.<\/a><\/em><\/p>\n<p>Adapting the recipes while maintaining historical accuracy, Terry says, proved a challenge. \u201cEarly on I struggled with the idea of using my modern range and oven to make a historical meal, but then the challenges of working with historically accurate cooking devices made it [modern kitchen technology] an obvious and necessary choice,\u201d says Terry.<\/p>\n<p>Rather than describe in the classroom what a meal some 250 years ago would have tasted like, Slaughter wanted his 25 students to experience one. \u201cThe flavoring of the food is entirely different. Jefferson would have things like French puff pastry, ice cream, and other foods with which they are familiar, but it tastes nothing like what the students expect,\u201d says Slaughter.<\/p>\n<p>Jefferson\u2019s ingredients were locally sourced and in-season, and the dishes had a much lower salt, protein, and sugar content than Americans are accustomed to today. \u00a0\u201cIf we give you one of Jefferson\u2019s French puff pastries, the cream inside tastes like cream. It doesn\u2019t taste like sugar,\u201d says Slaughter.<\/p>\n<p>Clearly, over the course of two centuries our taste buds have changed: \u201cTo our tongues, we don\u2019t experience salty or sweet unless they are heavily sweetened or heavily salted by comparison to that era,\u201d says Slaughter.<\/p>\n<p>Chef Terry agrees: \u201cWe either have different sensibilities from Jefferson, or they knew some secret methodology that escapes me.\u201d<\/p>\n<p>His students\u2019 verdict?<\/p>\n<p>\u201cLess of a richer flavor, but I think we\u2019ve just become accustomed to that,\u201d says Anna Alden \u201917 from Victor, NY, who describes the meal as \u201cfresher\u201d and \u201cmore natural\u201d tasting.<\/p>\n<p>\u201cA little more simple,\u201d adds fellow student Ben Weinstein \u201917 from Boston. \u201cThere\u2019s not as many complicated things, you can sort of taste everything individually.\u201d<\/p>\n<p>The private event at Rush Rhees Library was sponsored by the University\u2019s Rochester Center for Community Leadership (RCCL).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>To mark Jefferson\u2019s birthday, Thomas Slaughter&#8217;s class is in for a rare treat: a historically accurate lunch, culled from the actual Monticello cuisine and prepared according to recipes taken directly from <em>Thomas Jefferson\u2019s Cookbook<\/em> and <em>Dining at Monticello<\/em>.<\/p>\n","protected":false},"author":942,"featured_media":236082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[456],"tags":[27112,21422,16072],"class_list":["post-235792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-society-culture","tag-arts-and-humanities","tag-department-of-history","tag-school-of-arts-and-sciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Birthday bash fit for a president. 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