Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
| dc.contributor.author | Ganeshram, Ramin | |
| dc.date.accessioned | 2024-03-08T06:29:58Z | |
| dc.date.available | 2024-03-08T06:29:58Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/94488 | |
| dc.description.abstract |
On Feb. 22, 1797, while George Washington celebrated his 65th birthday at a ball in Philadelphia, his celebrated chef, Hercules Posey, slipped from the meager enslaved quarters at Mount Vernon, the president’s Virginia estate. Stepping into the damp night under the light of a waning moon, he found his freedom, only to be lost to history for the next 200 years. In the six years before his self-emancipation, Posey had worked daily to create what would become the first American diplomatic cuisine, cooking elaborate meals for a variety of events: the President’s weekly congressional dinners, socials given by Martha Washington for the ladies of political society, executive office entertainments and meetings, and Washington’s birthday celebrations. | |
| dc.language | English | |
| dc.publisher | New York Times | |
| dc.relation.uri | https://www.nytimes.com/2024/02/20/dining/hercules-posey-george-washington-chef.html | |
| dc.title | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef | |
| dc.type | Non traditional textual works | |
| dcterms.source.title | New York Times | |
| dcterms.source.place | New York, New York | |
| dc.date.updated | 2024-03-08T06:29:55Z | |
| curtin.accessStatus | Open access | |
| curtin.contributor.orcid | Wilson, Arthur [0000-0002-7377-052X] | |
| curtin.contributor.scopusauthorid | Wilson, Arthur [58637552000] | |
| curtin.repositoryagreement | V3 |