During his travels to Europe and his tenure as the United States Minister to France in 1785, Jefferson embarked on a culinary adventure accompanied by his daughter and James Hemings, a nineteen-year-old enslaved house servant. James Hemings, affectionately referred to as "Jame," played a crucial role in Jefferson's vision of mastering the French "art of cookery" and bringing back the culinary treasures to Monticello, his primary plantation.
Jefferson's time in France unfolded as a rich gastronomic exploration, resulting in the collection of approximately 150 recipes. Among these culinary treasures were now-iconic American favorites like vanilla ice cream, macaroni and cheese, and fried potatoes. Jefferson, in his meticulous record-keeping, initially labeled the latter as "pommes de terre frites à cru en petites tranches," highlighting the method of deep-frying raw potatoes in small slices.
The introduction of French fries to Monticello took place in the early 1800s, becoming a personal culinary pleasure for Thomas Jefferson. However, it wasn't until the early twentieth century, following the return of American soldiers from World War I, that the fried potato gained widespread popularity in the United States.
In a culinary flourish, Jefferson, during his presidency in 1802, prominently featured French fries at a White House dinner, insisting that the potatoes be prepared "in the French manner." Despite their debut at Monticello in the early 1800s, French fries only captured public attention in the 1870s and truly attained popularity in the 1900s.
The narrative of the French fry, from Thomas Jefferson's exposure to it in France to its eventual widespread adoption in the United States, unfolds as a captivating tale of culinary evolution over time. Jefferson's gastronomic endeavors not only enriched American cuisine but also showcased the fusion of culinary traditions, leaving a lasting legacy that extends far beyond the political realm.
Jefferson's French Fry Journey
