Dinner with the President Food, Politics, and a History of Breaking Bread at the White House

A wonderfully entertaining, often surprising narrative history of presidential food: from Washington’s lack of it at Valley Forge to Trump's well-done steaks with ketchup—what they ate, why they ate it, and what it all means—from the co-author of My Life in France.

Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud’homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy—not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together—under the keen and knowledgeable eye of Prud’homme—they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States.
 

ALEX PRUD'HOMME is a freelance writer whose work has appeared in The New York Times, The New Yorker, and other publications. He is the co-author of Julia Child's memoir, My Life in France, and has authored or co-authored The French Chef in America, The Ripple Effect, Hydrofracking, The Cell Game, and Forewarned. He lives with his family in Brooklyn, New York.