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"An entertaining seat at the table of ten power meals that shaped history--including the menus and recreated recipes! Some of the most consequential decisions in history were decided at the dinner table, accompanied-and perhaps influenced-by copious amounts of food and drink. This fascinating book explores ten of those pivotal meals, presenting the contexts, key participants, table talk, and outcomes of each. It offers unique insight into the minds and appetites of some of history's most famous and notorious characters, including Bonnie Prince Charlie, George Washington, Alexander Hamilton, Thomas Jefferson, Adolf Hitler, Winston Churchill, Joseph Stalin, Mao Zedong, and Richard Nixon. Feasting on leg of lamb, Bonnie Prince Charlie doomed the Jacobite Army at Culloden. A uniquely American menu served with French wine lubricated the conversation between rivals Jefferson and Hamilton that led to the founding of the US financial system and the location of the nation's capital in Washington. After schweinwurst and sauerkraut with Adolf Hitler at his Berghof residence, Austrian chancellor Kurt von Schuschnigg agreed to the complete integration of Austria into the Third Reich. Celebrity chef Tony Singh has researched the menus and recipes for all ten dinners down to the last detail and recreates them here. The book contains fifty-five recipes from soup to desert and lists the spirits as well"--… (more)
User reviews
There does seem to be a couple ways readers are understanding what Stevenson is doing with this
Having gotten that out of the way, there were two main areas of interest for me here. I like food, meals, recipes, and that sort of thing, so looking at the menus and the recipes was fun and interesting in its own right. The other was the approach taken with describing the historical events themselves. The contextualization of each meal read like most history, not a lot of license taken to embellish. The descriptions of the meals, though, and the possible thoughts of those there, reads more like fictionalized history (and I don't mean historical fiction, significantly different). Using whatever sources are available from each actual meal, Stevenson fills in the gaps to make the meals read as if we were there as compared to just outlining whatever facts might be known. This is not unusual even in academic history texts, some conjecture must be added to make history and actual narrative rather than a list. The difference here is one largely of degree and, a couple of times, of importance to the larger events. This is hardly an academic book so I was not bothered by the liberties Stevenson took. If this had been presented as a more accurate account, it might have been problematic in a chapter or two.
I would recommend this to readers who like to see what the periphery of larger events look like in history. Take the meals as a possible, even probable in a few cases, account of what happened. If you have no interest in the food aspect I think this might disappoint a little because you may be thinking of this as a 'serious' history book. If you're thinking of getting this as a gift for someone, as I am, think about whether the recipient enjoys history for their own pleasure, which will possibly mean they can read this type of book and accept the accounts of each meal as mostly accurate with some things filled in. If they enjoy history more because they like to tell people they like history, maybe another book would be better since they will likely use this as a way to show just how smart they are by complaining about little things that keep it from being, well, from being what it isn't even trying to be.
Reviewed from a copy made available by the publisher via Edelweiss.