2 | When Black Chefs Created Plantation Food

We visit one of America’s most famous plantations with three descendants of enslaved Virginians... In 1784, Thomas Jefferson brought the enslaved chef James Hemings, brother of Sally Hemings, with him to France, to train under the French culinary masters of the day. Hemings used what he learned to create a cuisine that was half French, half Virginian, and brought it back to Jefferson's plantation, Monticello. French fries. Ice cream. Mac and cheese. Meringue. All of these foods came to America through the kitchens at Monticello. This week, Dan tours those kitchens with three descendants of enslaved Virginians, including Michael Twitty, culinary historian and author of The Cooking Gene.  Today's sponsors: Go to Larabar.com to explore all the fun flavors. Go to NewMexico.org to plan your trip. Go to Rothys.com/sporkful to get your new favorite flats. Go to SweeTango.com/sporkful to find a grocer near you. Get access to 500+ more Sporkful episodes and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.