The secret of America’s most popular food; Who introduced the macaroni and cheese pie to America?

Many American families fill their plates with “mac and cheese” or macaroni and cheese at Thanksgiving or everyday meals. Although some trace the dish’s origins to Italy or Switzerland, historical evidence suggests its popularity in the United States owes its popularity to a lesser-known figure; James Hemings, a colored chef who worked for Thomas Jefferson. (BBC)

Photographer: Unknown / thenewjournalandguide.com

Thomas Jefferson took James Hemings with him in 1784, before becoming president and when he went to France as American plenipotentiary. Jefferson’s goal was for young James to learn cooking techniques so that he could manage the kitchen of the Monticello mansion in Virginia.

Photographer: Unknown / Thomas Jefferson’s Monticello

James was not just a chef; He was the half-brother of Jefferson’s first wife and the brother of Sally Hemings. Historians say that these family connections likely provided James with opportunities unavailable to other people of color, and that he was constantly negotiating with Jefferson for his place.

Hemmings trained in Paris for five years and became a professional chef. He was the first American chef trained in France and certainly the first black with this degree of skill. After returning to America, he brought sophisticated French techniques such as roasting, boiling, and special cooking methods to the kitchens of New York, Philadelphia, and Virginia.

Photographer: Unknown / Thomas Jefferson’s Monticello

One of the dishes that Hemings brought with him was “Macaroni Pie”, which later became known as Mac and Cheese. In Hemming’s version, pasta is first cooked in a mixture of milk and water, then layers of cheese and butter are added to it and baked in the oven. This dish quickly became one of the most popular dishes on Jefferson’s table.

Hemings’ influence was not limited to recipes. At a time when most American cuisine was cooked over an open fire or fireplace, Hemings’ delicate dishes required a “Stew Stove”; A prerequisite for today’s ovens that allows accurate heat control.

Photographer: Unknown / Getty Images Plus

Distinguished guests and diplomats who tried Hemings’s cooking tried to imitate his style, and in this way, culinary standards changed in the fledgling nation of America. Omar Tate, a chef and restaurateur in Philadelphia, believes that the entire food culture of America today passes through the lens of the moment when Jefferson took this master chef to Paris.

James Hemings finally managed to get his freedom from Jefferson in 1796. Although decades later, the immigration of Italians and the industrialization of pasta and cheese production by companies such as Kraft made this food cheap and universal; But its initial spark was struck by Hemmings.

Today, Mac and Cheese is a 2.9 billion dollar industry in the United States. While James Hemings’ name has remained in the shadows for years, special tours are now being held at Monticello called “From Slavery to Freedom” to honor the vital role he and other blacks played in shaping American history and food culture.

Photographer: Unknown / Getty Images

Do you think there are other untold stories behind the popular foods we eat today? Write us your opinion so that both we and other audiences can read it.

Cover photo source: Getty Images Photographer: Unknown