The Role of Food in Early American Independence Celebrations

 

The inaugural American Independence celebration in Philadelphia on July 4, 1777, was a spirited affair featuring parades, joyful crowds, a grand dinner for notable figures, and a stunning fireworks display. While the exact menu of that historic day remains a mystery, subsequent traditions emerged with dishes like turtle soup, poached salmon, peas, and new potatoes in New England. However, there is no historical evidence linking these specific dishes to John and Abigail Adams on the day the Declaration of Independence was signed. Nonetheless, the following year's celebration introduced a tradition of toasting with various beverages in honor of the nation and fallen heroes, as passionately described by Founding Father John Adams in a letter to his daughter.

Thomas Jefferson's
Celebrations and Culinary Interests:

Thomas Jefferson, the author of the Declaration of Independence, held extravagant Fourth of July parties when he became President in 1801. These celebrations became the largest events of the year and marked the first official Fourth of July gatherings at the Executive Mansion, now known as the White House. Notably, food took center stage at these parties, reflecting Jefferson's meticulous attention to his table and his reputation for hosting intimate dinner parties.

Jefferson's Fascination with Cuisine:

In addition to his notable writings and principled governance, Jefferson developed a keen interest in cuisine. He frequently hosted intimate dinner parties, where ten to twelve guests would gather around his famous oval table to discuss politics and savor a delicious meal. Jefferson's fondness for French food was well-known, and he even served his guests the innovative dish of macaroni and cheese, which was previously unfamiliar in the United States. His explorations into the world of food extended beyond the table, as he passionately wrote about his love for gardening and investigated a wide array of edible offerings.

Jefferson's Opinions on Beverages:

Jefferson's culinary interests extended to the realm of beverages, particularly wine. While he brewed beer at his Monticello estate, Jefferson did not enjoy whiskey or any "ardent spirits." He believed that early Americans' fondness for sweet port and Madeira wines was influenced by their long restraint under English rule. Such tastes clashed with the democratic principles Jefferson espoused. Instead, he championed the consumption of good wine in significant quantities as the suitable drink for a life dedicated to liberty and the pursuit of happiness.

Jefferson, the Unofficial "Sommelier-in-Chief":

Jefferson's appreciation for wine developed during his tenure as Minister to France in the 1780s, where he amassed an impressive collection of French and Italian wines, bringing back no fewer than 680 bottles upon his return to the United States. He became an unofficial "Sommelier-in-Chief" on the American political scene, frequently selecting and purchasing Bordeaux for George Washington and offering wine recommendations to Presidents Adams, Madison, and Monroe for state dinners.

Advocating for Wine and the Common People:

Jefferson firmly believed that the palate played a decisive role in appreciating wines. He actively lobbied to reduce tariffs on inexpensive wine imports and aimed to introduce fine wines as an alternative to the strong alcoholic wines of Spain and Portugal. Beyond matters of taste, Jefferson speculated that if Americans consumed wines with lower alcohol content, it might reduce instances of societal unrest. (Early Americans consumed significantly more alcohol per year compared to modern Americans.)

Jefferson's Wine Enthusiasm as President:

During his presidency, Jefferson personally curated the White House wine cellar, spending a considerable sum—equivalent to almost $120,000 today—on wine during his first term in office. Wine featured prominently at his Presidential dinner parties, often becoming the focal point of conversation. However, not all guests shared Jefferson's enthusiasm for wine discussions.