In 1804, after journeying thousands of miles through Central America and northern South America, Alexander von Humboldt -- who would later gain international renown for exploits and writings -- made a special stop in Washington, DC, to see one of his intellectual heroes, Thomas Jefferson.
While Jefferson often gets the credit, it was enslaved chefs like James Hemings, who created Monticello's famed "half Virginian, half French" cuisine. Food Historian Leni Sorensen explains how Hemings's training in France and the installation of stew stoves changed cooking here.
Featuring the remarks of Andrew H. Tisch, Co-Chairman of the Board and Chairman of the Executive Committee, Loews Corporation, and co-author of Journeys: An American Story. Read a transcript of Mr. Tisch's speech »