noshing with the notables: The White House Cookbook

This is the second in a series of posts about Presidential Food.

When I was in school (Dark Ages), my impression of past Presidents was like this:

 

imposing, distant, monumental. Great men of great deeds, courageous leaders wearing powdered wigs, waistcoats, and stovepipe hats.

While I liked learning about legislation, wars, fireside chats, and alas, assassinations, something was always missing in the biographies I read: food — the one thing that could have humanized the Presidents for me in an instant.

 

These days, there’s no escaping all things presidential. But rather than let all the spit, venom and sting spoil my appetite, I’ve been overindulging in tasty tidbits, decidedly delicious dirt, and titillating tales of past Presidents and First Ladies. I love reading about Ronald Reagan’s sweet tooth, that Eleanor Roosevelt once served King George VI and Queen Elizabeth hot dogs and baked beans for lunch, and that Abraham Lincoln had the smallest appetite of all our Presidents — often eating only fruit salad and cheese and crackers for dinner, much to his wife’s dismay.

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