In The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese soufflé emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that soufflé, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
The National Museum of African American History and Culture is the nation's largest and most comprehensive cultural destination devoted exclusively to exploring, documenting, and showcasing the African American story and its impact on American and world history. Established by an Act of Congress in 2003, it is the culmination of decades of efforts to establish a national museum that promotes and highlights the contributions of African Americans. To date, the Museum has collected close to 37,000 objects.