Eating on the Run

Adrian Miller

in President's Kitchen Cabinet

Published by University of North Carolina Press

Published in print February 2017 | ISBN: 9781469632537
Published online September 2017 | e-ISBN: 9781469632551
Eating on the Run

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This chapter explores how presidential food preparation changes when the president travels to a destination, and stays away from the White House for an extended period of time. This chapter focuses on cooks who prepared food in a variety of contexts: the presidential train, the presidential yacht and Air Force One. This chapter chronologically profiles: railroad cooks Joe Brown, John Smeades and Delefasse Green; Elizabeth "Lizzie" McDuffie, Daisy Bonner, Ronald L. Jackson, Charlie Redden, Lee Simmons and Wanda Joell. Through their experiences, this chapter illuminates the strategies that presidents would pursue to get the comfort foods they loved and take a temporary break from the diets imposed upon them by the First Lady or the presidential physician. The chapter also details how the White House Mess was created and initially staffed. This chapter includes recipes for Daisy Bonner's cheese soufflé, Hawaiian French toast, and jerk chicken pita pizza.

Keywords: Air Force One; Bonner, Daisy; Brown, Joe; Green, Delefasse; Jackson, Ronald L.; Joell, Wanda; Presidential train; Presidential yacht; Redden, Charlie; Simmons, Lee; White House Mess

Chapter.  13103 words.  Illustrated.

Subjects: History of the Americas

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