Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef

QR Code

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...

Full description

Bibliographic Details
Main Author:	Ganeshram, Ramin
Format:	Non traditional textual works
Language:	English
Published:	New York Times 2024
Online Access:	https://www.nytimes.com/2024/02/20/dining/hercules-posey-george-washington-chef.html http://hdl.handle.net/20.500.11937/94488

Similar Items

Enslavement
by: Mohamad, Shamsu
Published: (2014)

Eliciting chefs’ creativity in utilising Malaysian local herbs in the development of modern Malaysian cuisine
by: Zainal Abidin, Muhammad Rezza
Published: (2023)

The head chef
by: Shields, Linda
Published: (2011)

Explicating chefs' creativity in utilising Malaysian local herbs toward the development of modern Malaysian cuisine: a proposition of a conceptual framework for creative culinary process
by: Zainal Abidin, Muhammad Rezza, et al.
Published: (2022)

Reconceiving reparatory justice: transatlantic enslavement, the maangamizi, and the making of international law
by: Schwarz, Katarina
Published: (2019)

Bush at war: decision-making in Washington
by: Hossain, Ishtiaq
Published: (2003)

Characteristics of Hercules and Bodhisattva Longmen Grotto statues: a systematic literature review (SLR)
by: Li, Xiaoshu, et al.
Published: (2022)

Cuisine Aide for Android
by: Loo, Chun Khee
Published: (2016)

130 chef uji rasa umami
by: Sinar Harian,
Published: (2016)

Imperial careering and enslavement in the long eighteenth-century: the Bentinck family, 1710-1830s
by: Haggerty, Sheryllynne, et al.
Published: (2018)

Factors of job burnout among chefs in Malaysia
by: Abdul Hadi, Arnieyantie, et al.
Published: (2018)

Beyond Abolition: Challenging the “un-visibility” of enslavement-associated commerce in England and New England
by: Campbell, Sophie Helen
Published: (2022)

Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
by: Suhaimi, Mohd Zulhilmi
Published: (2013)

Review on national cuisine and regional cuisine / Nur Amalina Zulkifli and Nur Aina Zainal Abidin
by: Zulkifli, Nur Amalina, et al.
Published: (2017)

What Chefs Want When Buying Australian Seafood
by: Lawley, M., et al.
Published: (2015)

Temporal constraints on magmatism, granulite-facies metamorphism, and gold mineralization of the Hercules Gneiss, Tropicana Zone, Albany-Fraser Orogen
by: Kirkland, Chris, et al.
Published: (2015)

Theater of Ipoh cuisine: regeneration in Ipoh Town
by: Low, Zhi Ling, et al.
Published: (2015)

Taking fusion cuisine to a new level
by: Rashid, Farezza Hanum
Published: (2014)

Chef Wan helps students raise funds for Myanmar mobility programme
by: New Straits Times
Published: (2019)

Building blocks of Chef's competency and articles distribution: a literature review
by: Hussein, Haslina, et al.
Published: (2023)

The globalization of Malaysia national cuisine: a concept of 'gastrodiplomacy'
by: Nahar, Naili, et al.
Published: (2018)

Effect of cultural difference on preference for popular Malaysian cuisines
by: Boo, Huey Chern, et al.
Published: (2009)

The globalization of Malaysia national cuisine: a concept of 'Gastrodiplomacy'
by: Nahar, Naili, et al.
Published: (2018)

Dimensions of authenticity in Malay cuisine from experts' perspectives
by: Hamzah, Humairah, et al.
Published: (2013)

Fungal Contamination Of Spices Used In Local Malaysian Cuisines
by: Nordin, Syamilah
Published: (2021)

WAKIL TUNGGAL ‘MALAYSIA BRAIN BEE CHALLENGE’ LAKAR KEMENANGAN DI WASHINGTON
by: MPRC, Pusat Media & Perhubungan Awam
Published: (2017)

Performance analysis of various domestic lighting luminaires / Kevin Kumar Santiago George
by: Kevin Kumar, Santiago George
Published: (2018)

iCook Herbs application: sharing platform for cuisine preparations
by: Rahim, Siti Nur Aliah, et al.
Published: (2017)

Modern Malaysian cuisine: identity, culture, or modern-day fad?
by: Zainal Abidin, Muhammad Rezza, et al.
Published: (2020)

The triangular relationship between Beijing, Washington and Taipei: strategies of intergovernmental organizations since 1949
by: Ma, Jinpeng
Published: (2023)

Study of the Effectiveness of the Implementation of Washington Accord in Malaysia's Engineering Undergraduate Programme Using SEM
by: Kanesan Muthusamy,, et al.
Published: (2013)

George Elliott Clarke’s George and Rue: a multicultural view
by: Abbas, Hussein Ali, et al.
Published: (2018)

The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
by: Ismail, Nurul Ashikin, et al.
Published: (2013)

Summits, state visits and political networks: Bucharest's triangular relationship with Washington and London, 1974-80
by: Hotea, Mihai
Published: (2024)

Fluid practices and functions linked with traditional cuisine Busri in Sindh- Pakistan
by: Kousar, Umbreen, et al.
Published: (2022)

King George Sound
by: Nazzari, Anna
Published: (2013)

Christopher George Henderson
by: Oliver, Bobbie
Published: (2000)

So chef, does a PhD matter? A Malaysian perspective(s) on Bucher and Lee
by: Zainal Abidin, Muhammad Rezza, et al.
Published: (2024)

A political economy of TVET professionalisation: a case study of chefs at a Canadian polytechnic
by: Loblaw, Timothy J.
Published: (2018)

Exploring principles of unity in cultural diversity: An analytical review on prophet’s Final Sermon and Washington’s Farewell address
by: Shogar, Ibrahim
Published: (2019)