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Stirring the Pot with Benjamin Franklin
- A Founding Father’s Culinary Adventures
- Narrated by: Pam Ward
- Length: 10 hrs and 19 mins
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Publisher's Summary
In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age 16, he began dabbling in vegetarianism. In his early 20s, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel", a kind of porridge he enjoyed.
Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen: he even conducted an electrical experiment to try to cook a turkey.
Later in life, on his diplomatic missions - he lived 15 years in England and nine in France - Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for tips to his diet there. Yet he also longed for American foods; his wife Deborah sent over some favorites including cranberries, which amazed the London kitchen staff. He saw food as key to the developing culture of the United States, penning two essays presenting maize as the defining grain of America.
Eighmey revives and re-creates recipes from each chapter in his life. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating how Franklin's love of food shaped not only his life, but also the character of the young nation he helped build.
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What listeners say about Stirring the Pot with Benjamin Franklin
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
-
Performance2 out of 5 stars
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Story2 out of 5 stars
- Michael
- 06-13-18
wheres the pdf?
NO PDF for recipes she keeps referring to pdf for recipes Reader talks way to fast
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Overall2 out of 5 stars
-
Performance1 out of 5 stars
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Story4 out of 5 stars
- ilaria m
- 04-02-18
Great story ruined by bad reader +no downloadables
What disappointed you about Stirring the Pot with Benjamin Franklin?
The reading is annoying, unclear and cheerful in all the wrong bits. Requires excessive concentration to understand what the narrator is reading, and for the French part, once again, the French pronunciation is dismal. Really, if you are reading a book partially set abroad, the narrator should have at least a passing ability to pronounce that language. Otherwise, you are so busy cringing that you have no idea what is being said. Dreadful, dreadful narrative. Also, the book comes with recipes. Which you cannot download. So totally useless.
What did you like best about this story?
the story is excellent. Killed by narrator and lack of downloadables.
What didn’t you like about Pam Ward’s performance?
Artificial, cheerful for no reason, unclear, bizarre pace, and terrible at pronouncing foreign words.Puts weird stress in random words, as if this was some kind of romance novel. It's history, so you really wish she was less into theatrics and more into clarity.
What reaction did this book spark in you? Anger, sadness, disappointment?
disappointment.
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Story4.5 out of 5 stars 75
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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5 out of 5 stars
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Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
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High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
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Overall4.5 out of 5 stars 217
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Performance4.5 out of 5 stars 193
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Story5 out of 5 stars 192
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
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Overall5 out of 5 stars 168
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Performance5 out of 5 stars 144
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Story5 out of 5 stars 142
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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5 out of 5 stars
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Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
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Overall4.5 out of 5 stars 65
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Performance4 out of 5 stars 56
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Story4.5 out of 5 stars 57
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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4 out of 5 stars
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Overall really interesting and informative
- By Amazon Customer on 01-01-21
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A Square Meal
- A Culinary History of the Great Depression
- By: Jane Ziegelman, Andrew Coe
- Narrated by: Susan Ericksen
- Length: 10 hrs and 46 mins
- Unabridged
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Overall4 out of 5 stars 77
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Performance4 out of 5 stars 67
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Story4 out of 5 stars 64
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
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2 out of 5 stars
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Disjointed, Repetitive & Rambling
- By Sara on 01-21-17
By: Jane Ziegelman, and others
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 1,368
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Performance4.5 out of 5 stars 1,195
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Story4.5 out of 5 stars 1,190
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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5 out of 5 stars
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
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Overall4.5 out of 5 stars 299
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Performance4.5 out of 5 stars 219
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Story4.5 out of 5 stars 218
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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5 out of 5 stars
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History Excellence
- By Mark on 01-13-20
By: Mark Kurlansky
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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Overall4 out of 5 stars 45
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Performance4 out of 5 stars 41
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Story4 out of 5 stars 41
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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1 out of 5 stars
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
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The Cooking Gene
- A Journey Through African-American Culinary History in the Old South
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 15 hrs and 20 mins
- Unabridged
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Overall4.5 out of 5 stars 333
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Performance4.5 out of 5 stars 292
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Story4.5 out of 5 stars 290
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
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4 out of 5 stars
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Important to listen to
- By Anne on 07-01-18
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French Women for All Seasons
- A Year of Secrets, Recipes, and Pleasure
- By: Mireille Guiliano
- Narrated by: Mireille Guiliano
- Length: 2 hrs and 9 mins
- Abridged
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Overall4.5 out of 5 stars 214
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Performance4.5 out of 5 stars 167
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Story4.5 out of 5 stars 165
French women not only stay slim while relishing life to the fullest, they also have the longest life expectancy in the Western world. Now Mireille shows us how they attune themselves to the rhythms of the year. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic.
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4 out of 5 stars
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Better as a physical book
- By R. Strauss on 05-04-13
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Hallelujah! The Welcome Table
- A Lifetime of Memories with Recipes
- By: Maya Angelou
- Narrated by: Maya Angelou
- Length: 3 hrs and 18 mins
- Unabridged
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Overall5 out of 5 stars 121
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Performance5 out of 5 stars 87
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Story5 out of 5 stars 86
Throughout Maya Angelou's life, from her childhood in Stamps, Arkansas, to her world travels as a best-selling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment, and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant, and the recipes that helped to make them both indelible and irreplaceable.
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5 out of 5 stars
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I love listening to Ms. Maya...
- By Elf's Mama on 11-06-04
By: Maya Angelou
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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Overall4 out of 5 stars 211
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Performance4 out of 5 stars 183
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Story4.5 out of 5 stars 182
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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5 out of 5 stars
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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Overall4.5 out of 5 stars 2,534
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Performance4.5 out of 5 stars 2,232
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Story4.5 out of 5 stars 2,229
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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4 out of 5 stars
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A bit bland
- By Mark on 12-12-14
By: Michael Pollan
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Picnic in Provence
- A Memoir with Recipes
- By: Elizabeth Bard
- Narrated by: Elizabeth Bard
- Length: 8 hrs and 29 mins
- Unabridged
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Overall4.5 out of 5 stars 77
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Performance4 out of 5 stars 68
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Story4.5 out of 5 stars 69
Ten years ago New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her "forever place". But life has other plans.
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5 out of 5 stars
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I didn't buy this for the recipes
- By L.W. on 05-18-15
By: Elizabeth Bard
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The Language of Food
- A Linguist Reads the Menu
- By: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
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Overall4 out of 5 stars 98
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Performance4 out of 5 stars 85
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Story4 out of 5 stars 85
Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
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3 out of 5 stars
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Highly interesting but a lot of fluff
- By cpip on 01-24-15
By: Dan Jurafsky
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Kitchen Yarns: Notes on Life, Love, and Food
- Notes on Life, Love, and Food
- By: Ann Hood
- Narrated by: Nina Alvamar
- Length: 6 hrs and 15 mins
- Unabridged
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Overall4.5 out of 5 stars 40
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Performance4.5 out of 5 stars 35
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Story4.5 out of 5 stars 35
In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls. From her Italian-American childhood through raising and feeding a growing family and cooking with her new husband, food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Hood details recipes and more in Kitchen Yarns, along with tales of loss and starting from scratch, family love, and feasts with friends, and how the perfect meal is one that tastes like home.
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4 out of 5 stars
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Heartfelt stories, tantalizing recipes
- By Janet on 01-17-19
By: Ann Hood
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French Women Don't Get Fat
- The Secret of Eating for Pleasure
- By: Mireille Guiliano
- Narrated by: Kathe Mazur
- Length: 7 hrs and 20 mins
- Unabridged
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Overall4.5 out of 5 stars 639
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Performance4.5 out of 5 stars 474
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Story4.5 out of 5 stars 472
French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox", how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.
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2 out of 5 stars
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Disappointing
- By JWS on 08-09-06