Overview: Despite a common belief that Abraham Lincoln had little or no interest in food, research shows that he actually did have many favorite foods. Family stories, observations of his friends, and White House menus indicate those favorites - many of which he had enjoyed since his childhood. Survival in the Kentucky and Indiana wilderness where Lincoln grew to adulthood depended in great part on good nutrition, and young Abraham was fortunate to be part of a family that boasted of several good cooks. The boy's hearty appetite was satisfied by such foods as wild game, pork, fish, vegetables and fruit grown on the family's farm, and corn cakes that he laughingly said he could eat "twice as fast as two women could make them." As an adult his palate was introduced to other favorites - oysters, pecan pie, lemon cake and many other dishes that were enjoyed by the American aristocracy of the nineteenth century. Lincoln's Table: A President's Culinary Journey from Cabin to Cosmopolitan, is more than just a recipe book: It is also a social commentary, a chronicle of Abraham Lincoln's life through the foods he ate, from the simple fare of the frontier to the most elaborate meals that befitted a President. The reader is allowed a glimpse into the dishes that literally made Abraham Lincoln the man he was, and to experience firsthand a true taste of American history.
- Author: Donna D. McCreary
- Pub. Date: June 26, 2008
- Hardcover: 182 pages
- Publisher: Lincoln Presentations; second edition
- Language: English
- ISBN-10: 0979538319
- ISBN-13: 978-0979538315
