Summary of “All the Presidents’ Meals – Foreign Policy”

Foreign Policy has collected menus for White House state dinners dating back nearly 86 years.
Outside of state dinners, she-with the help of her housekeeper Henrietta Nesbitt, who oversaw the kitchen-transformed the White House kitchens into a model of economy, to her husband’s dismay, priding herself on keeping meals under 10 cents.
As U.S. global commitments increased, Europe stabilized enough to welcome visitors again, and the American tourist became a new stereotype, a fresh appreciation of foreign cuisine also started making its way back to the dinner table.
Wines came predominantly from France, but at his state dinner for Peruvian President Manuel Prado Ugarteche on Sept. 19, 1961, Kennedy became the first president to serve state dinner guests a wine from the United States: Almaden pinot noir.
Befitting one of the most ambitious presidents of the 20th century, Johnson also holds the record for most state dinners: a staggering 54.
Ford, who promised to restore dignity to the White House, also used state dinners as a way to reassure foreign leaders.
Not only did he host more state dinners in a single year than any other president-16 in 1977-but on Sept. 7 of that year he also hosted a state dinner with the most guests of honor in history, honoring 27 different Latin American countries in recognition of the United States signing the treaties transferring ownership of the Panama Canal.
Like Eisenhower’s state dinners, the elder Bush’s 32 such gatherings were a transitional phase between eras of state dinner cuisine.

The orginal article.