Tuesday, June 28, 7pm: Julie Fenster, “Jefferson’s America: The President, the Purchase, and the Explorers who Transformed a Nation”

Jefferson's AmericaAt the dawn of the nineteenth century, as Britain, France, Spain, and the United States all jockeyed for control of the vast expanses west of the Mississippi River, the stakes for American expansion were incalculably high. Even after the American purchase of the Louisiana Territory, Spain still coveted that land and was prepared to employ any means to retain it. With war expected at any moment, Jefferson played a game of strategy, putting on the ground the only Americans he could: a cadre of explorers who finally annexed it through courageous investigation.

Responsible for orchestrating the American push into the continent was President Thomas Jefferson. He most famously recruited Meriwether Lewis and William Clark, who led the Corps of Discovery to the Pacific, but at the same time there were other teams who did the same work, in places where it was even more crucial. William Dunbar, George Hunter, Thomas Freeman, Peter Custis, and the dauntless Zebulon Pike—all were dispatched on urgent missions to map the frontier and keep up a steady correspondence with Washington about their findings.
But they weren’t always well-matched—with each other and certainly not with a Spanish army of a thousand soldiers or more. These tensions threatened to undermine Jefferson’s goals for the nascent country, leaving the United States in danger of losing its foothold in the West. Deeply researched and inspiringly told, Jefferson’s America rediscovers the robust and often harrowing action from these seminal expeditions and illuminates the president’s vision for a continental America.

This lecture sponsored by Martha’s Vineyard Savings BankMarthas Vineyard Savings logo

June 26: Thomas Craughwell, “Thomas Jefferson’s Creme Brulee”

  • Wednesday, June 26th, 7:00 pm: Lecture: Thomas Craughwell, author of “Thomas Jefferson’s Crème Brulee: How a Founding Father and his slave introduced French cuisine to America”

This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 

Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!