Meet the Author Alex Prud'homme!

Join the White House Historical Association for a book signing with culinary historian and author Alex Prud'homme!

Culinary historian and author Alex Prud'homme will be signing his new release, Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House, as well as his article "Julia Child Goes Behind the Scenes at the White House" in the White House History Quarterly issue "Queen Elizabeth II: The Royal Visits," and his foreword to The White House Family Cookbook by Henry Haller with Virginia Aronson.

Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David.

Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways their choices affected food policy around the world. And the White House menu grew over time— from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after and squirrel stew for Dwight Eisenhower, to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more.