Stirring the Pot with Benjamin Franklin: A Founding Fathers Culinary Adventures-Fast Shipping

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In this remarkable work, Rae Katherine Eighmey presents Franklin’sdelight and experimentation with food throughout his life. At agesixteen, he began dabbling in vegetarianism. In his early twenties,citing the health benefits of water over alcohol, he convinced hisprinting-press colleagues to abandon their traditional breakfast of beerand bread for “water gruel,” a kind of tasty porridge he is known for his scientific discoveries, including electricityand the lightning rod, and his curiosity and logical mind extended tothe kitchen. He even conducted an electrical experiment to try to cook aturkey and installed a state-of-the-art oven for his beloved wifeDeborah. Later in life, on his diplomatic missions–he lived fifteenyears in England and nine in France–Franklin ate like a local. Eighmeydiscovers the meals served at his London home-away-from-home andanalyzes his account books from Passy, France, for insights to hisfarm-to-fork diet there. Yet he also longed for American foods; Deborah,sent over favorites including cranberries, which amazed his Londonkitchen staff. He saw food as key to understanding the developingculture of the United States, penning essays presenting maize as thedefining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin’s culinary adventures, demonstrating thatFranklin’s love of food shaped not only his life but also the characterof the young nation he helped build.