In honor of July 4th, we’re exploring an important part of American history – the contributions of enslaved Black chefs, whose work influences American cuisine to this day. 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 created a cuisine that was half French, half Virginian, and brought it back to Jefferson's plantation, Monticello. This week, Dan tours the kitchens at Monticello with three descendants of enslaved Virginians: Michael Twitty, culinary historian and historical interpreter; Niya Bates, senior fellow of African American history at Monticello; and Gayle Jessup White, public relations and community engagement officer at Monticello.

This episode originally aired on October 21, 2019, and July 3, 2023, and was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, and Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell.

Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.

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The Enslaved Chefs At Monticello Who Created American Cuisine (Reheat)

The Sporkful

The Enslaved Chefs At Monticello Who Created American Cuisine (Reheat)