Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
On Feb. 22, 1797, while George Washington celebrated his 65th birthday at a ball in Philadelphia, his celebrated chef, Hercules Posey, slipped from the meager enslaved quarters at Mount Vernon, the president’s Virginia estate. Stepping into the damp night under the light of a waning moon, he found h...
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| Format: | Non traditional textual works |
| Language: | English |
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New York Times
2024
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| Online Access: | https://www.nytimes.com/2024/02/20/dining/hercules-posey-george-washington-chef.html http://hdl.handle.net/20.500.11937/94488 |
| _version_ | 1848765873221795840 |
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| author | Ganeshram, Ramin |
| author_facet | Ganeshram, Ramin |
| author_sort | Ganeshram, Ramin |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | On Feb. 22, 1797, while George Washington celebrated his 65th birthday at a ball in Philadelphia, his celebrated chef, Hercules Posey, slipped from the meager enslaved quarters at Mount Vernon, the president’s Virginia estate. Stepping into the damp night under the light of a waning moon, he found his freedom, only to be lost to history for the next 200 years.
In the six years before his self-emancipation, Posey had worked daily to create what would become the first American diplomatic cuisine, cooking elaborate meals for a variety of events: the President’s weekly congressional dinners, socials given by Martha Washington for the ladies of political society, executive office entertainments and meetings, and Washington’s birthday celebrations. |
| first_indexed | 2025-11-14T11:42:10Z |
| format | Non traditional textual works |
| id | curtin-20.500.11937-94488 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T11:42:10Z |
| publishDate | 2024 |
| publisher | New York Times |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-944882024-03-27T06:40:00Z Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef Ganeshram, Ramin On Feb. 22, 1797, while George Washington celebrated his 65th birthday at a ball in Philadelphia, his celebrated chef, Hercules Posey, slipped from the meager enslaved quarters at Mount Vernon, the president’s Virginia estate. Stepping into the damp night under the light of a waning moon, he found his freedom, only to be lost to history for the next 200 years. In the six years before his self-emancipation, Posey had worked daily to create what would become the first American diplomatic cuisine, cooking elaborate meals for a variety of events: the President’s weekly congressional dinners, socials given by Martha Washington for the ladies of political society, executive office entertainments and meetings, and Washington’s birthday celebrations. 2024 Non traditional textual works http://hdl.handle.net/20.500.11937/94488 English https://www.nytimes.com/2024/02/20/dining/hercules-posey-george-washington-chef.html New York Times fulltext |
| spellingShingle | Ganeshram, Ramin Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title_full | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title_fullStr | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title_full_unstemmed | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title_short | Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef |
| title_sort | bringing to light the cuisine of hercules posey, george washington’s enslaved chef |
| url | https://www.nytimes.com/2024/02/20/dining/hercules-posey-george-washington-chef.html http://hdl.handle.net/20.500.11937/94488 |