Posts tagged ‘founding father’
Dear Doctor Franklin:
E-mails to a Founding Father about
Science, Medicine and Technology
by Stuart A. Green (Friends of Franklin)
(Paperback, 320 pages, 2008, ISBN: 1422394700, $24.95)
Author Stuart A. Green writes: “I have written these emails assuming that you carried out the wish you described in 1773: ‘I should prefer to any ordinary death, being immersed in a cask of Madeira wine . . . to be later recalled to life by the solar warmth of my dear country.’”
These emails inform Franklin of progress in science, medicine and technology from his time until now. Includes more than 70 portraits of Franklin’s friends and relatives, and of those researchers who have led medical and scientific advances during the past two centuries. Illustrations.
Weekly Book Special: January 11th-17th
Benjamin Franklin on The Art of Eating:
Together with the Rules of Health and Long Life and the Rules to Find out a Fit Measure of Meat and Drink, with Several Recipes
by Benjamin Franklin and Gilbert Chinard, introduction by Roy Goodman
(Paperback, 72 pages, 2006, $10.00)
This week we commemorate the birth of Benjamin Franklin on January 17th. Franklin, who would be turning 303 years old this coming weekend, was one of the United States’ Founding Fathers: a scientist, politician, printer, diplomat and inventor. He also had an insatiable curiosity for cooking.
“Let the gentleman who seems ignorant of the matter do us the honour of a visit in America, and I will engage to breakfast him every day in the month with a fresh variety,” Franklin told an anonymous letter writer who criticized American food.
Chefs will find a splendid collection of colonial-era recipes and food tidbits discovered in Franklin’s private journals. Written in English and French with illustrations, the book sheds new light on the man who founded electricity and had a sweet tooth.
Our affiliate the American Philosophical Society, a scholarly organization that Franklin founded in 1743, originally published the book in 1958. In 2006, the Society reprinted it in a special edition to celebrate the 300th anniversary of Franklin’s birth.
This book also contains an essay on “Benjamin Franklin On the Art of Eating” by Gilbert Chinard; a collection of Franklin’s “Rules [for Eating] and Recipes” and an introduction by Roy Goodman, assistant librarian and curator of printed materials at the American Philosophical Society.
Student bloggers at Colorado State University have more of Franklin’s excerpts.