【预订】Dinner with the President
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作者Alex Prud'homme
出版社Knopf Doubleday Publishing Group
ISBN9780525433033
出版时间2024-02
装帧平装
定价168元
货号YB-86009
上书时间2024-06-29
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A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France
"[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci
Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David.
Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more.
Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation.
Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili
一段非常有趣、常常令人惊讶的总统品味历史，从华盛顿和他在福吉谷挨饿的部队吃的难吃的饭菜，到特朗普的快餐汉堡和拜登的冰淇淋——他们吃什么，为什么吃它，以及它告诉我们关于国家状况的信息——来自朱莉娅·柴尔德（Julia Child）畅销回忆录我在法国的生活
的合著者“[一本]关于总统品味的精美书籍帮助塑造了美国……令人着迷。”—斯坦利·图奇
美国历史上一些最重要的时刻都发生在吃饭时，美国总统与朋友或敌人分享面包：托马斯杰斐逊在新首都华盛顿特区举行的建国招待会；尤利西斯·S·格兰特为夏威夷国王举办的国宴；泰迪·罗斯福与布克·T·华盛顿的开创性晚餐；尼克松惯用筷子撬开中国；吉米·卡特的蛋糕和馅饼在戴维营推动了以色列和埃及之间的和解。
在此，亚历克斯·普鲁德 (Alex Prud) 邀请读者走进白宫厨房，揭示 26 位美国人时而好奇的口味。美国最有影响力的总统以及他们的选择影响世界各地粮食政策的方式。随着时间的推移，白宫的菜单也在不断丰富——从内战期间亚伯拉罕·林肯的简单鸡蛋和黑咖啡，到罗纳德·里根的果冻豆和辣酱玉米饼馅，以及巴拉克·奥巴马的芝麻菜。我们的领导人对食品的看法涉及方方面面，从我们国家不断变化的饮食和地方政治到全球贸易、战争、阶级、性别、种族等等。
普鲁德霍姆还详细介绍了被忽视的数字，比如乔治·华盛顿的被奴役厨师赫拉克勒斯·波西（Hercules Posey），他的饭菜在厨师侥幸逃脱自由之前提高了总统的声誉，以及开创性的第一夫人，例如多利·麦迪逊（Dolley Madison）和杰基·肯尼迪（Jackie Kennedy）。当普鲁德将这些故事编织在一起时，他表明，当食物提供给世界上最有权势的人时，食物不仅仅是燃料。它是一种沟通工具，一种权力和说服力的杠杆，也是国家的象征。
其中包括十种最喜欢的总统菜肴的正宗食谱，例如：*玛莎·华盛顿的樱桃脯、*亚伯拉罕林肯的姜饼人、*威廉·H·塔夫脱的比利·比贻贝汤、*富兰克林·D·罗斯福的反向马提尼、*伯德·约翰逊夫人的佩德纳莱斯河辣椒
作者简介
ALEX PRUD'HOMME is a freelance writer whose work has appeared in The New York Times, The New Yorker, and other publications. He is the co-author of Julia Child's memoir, My Life in France, and has authored or co-authored The French Chef in America, The Ripple Effect, Hydrofracking, The Cell Game, and Forewarned.
媒体评论
"A deeply researched and beautifully written book about how the presidential palate has helped shape America. I found it fascinating." —Stanley Tucci
Dinner with the President is a splendid and captivating book about the power of food in American politics. “Breaking bread” around the table creates a unique and powerful setting to bring conflicting people together and achieve positive outcomes." —Jacques Pépin
"Mr. Prud’homme has come up with a slew of entertaining believe-it-or-not tidbits...Dinner With the President opens with an epigraph by Anthony Bourdain: “Nothing is more political than food.” Mr. Prud’homme’s fascinating book drives the point home." —Moira Hodgson, The Wall Street Journal
★ "With much insight into human behavior, Prud’homme has confected an appealing, panoramic history of power dining for both foodies and students of politics and statecraft." —Mark Knoblauch, Booklist; starred review
"An entertaining, well-researched, politically tinged gastronomic history." —Kirkus Reviews
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