The Course of History

An entertaining seat at the table of ten power meals that shaped history—including the menus and recreated recipes!

Some of the most consequential decisions in history were decided at the dinner table, accompanied—and perhaps influenced—by copious amounts of food and drink. This fascinating book explores ten of those pivotal meals, presenting the contexts, key participants, table talk, and outcomes of each. It offers unique insight into the minds and appetites of some of history’s most famous and notorious characters, including Bonnie Prince Charlie, George Washington, Alexander Hamilton, Thomas Jefferson, Adolf Hitler, Winston Churchill, Joseph Stalin, Mao Zedong, and Richard Nixon.

Feasting on leg of lamb, Bonnie Prince Charlie doomed the Jacobite Army at Culloden. A uniquely American menu served with French wine lubricated the conversation between rivals Jefferson and Hamilton that led to the founding of the US financial system and the location of the nation’s capital in Washington. After schweinwürst and sauerkraut with Adolf Hitler at his Berghof residence, Austrian chancellor Kurt von Schuschnigg agreed to the complete integration of Austria into the Third Reich. Celebrity chef Tony Singh has researched the menus and recipes for all ten dinners down to the last detail and recreates them here. The book contains fifty-five recipes from soup to desert and lists the spirits as well.

Struan Stevenson is an activist and politician who served three terms as a Member of the European Parliament for Scotland, from 1999 to 2014. He is an award-winning author, lecturer, newspaper feature writer, and broadcaster, and has lectured at some of the world’s leading universities, including Cambridge, Edinburgh, and UC Berkeley. He lives in Ballantrae, Ayshire, Scotland.

Tony Singh MBE is a Scottish chef and restaurateur, and a member of the Royal Academy of Culinary Arts, Master Chefs of Great Britain, Craft Guild of Chefs. He has received numerous awards and honor, is the author of several cookbooks, and has been featured on television cooking shows. He lives in Edinburgh.

“Stevenson masterfully connects political moments to their culinary backdrops . . . [and]  entertains as he shows how food and wine served on momentous occasions shaped history. . . . Recipes created by Scottish chef Tony Singh accompany each historic fete.”—Publishers Weekly

“Powerful people scheme to enhance their influence and control, and there’s no better way to manipulate people than over a good meal. . . . Stevenson gives context and background, making each participant’s role comprehensible and specific.”—Booklist

“A sumptuous feast of historical and gastronomic detail. Almost as good as having a dinner with Mr. Stevenson prepared by Mr. Singh. Fascinating and delicious “—Craig Ferguson

“Brings history to delicious life. I cannot recommend this fascinating book highly enough.”—Albert Roux, chef and Michelin-three-star restaurateur

“What a fun idea for a book! . . . I found the historical context of these meals to be a fascinating, and the author actually succeeded in making them a riveting read. “—readingfanatic reviews.com

“The Course of History is entertaining and filled with drama, scandals, and makes you feel like you are reading a gossip magazine getting the scoop on what transpired before, during, and after the meals. . . . The perfect book for foodies and history lovers alike.”—Traveling Curiosity

“For its sheer originality, The Course of History is my standout book of the year.”—Herald

"The Course of History . . . recounts some of the key moments from diplomacy where food and drink played a crucial part. Would the Archduke Franz Ferdinand have been persuaded to travel to dangerous Sarajevo if he hadn't enjoyed a nine course dinner with six matching wines? Would the Battle of Culloden have ended differently if Bonnie Prince Charlie and his commanders had not spent the night before feasting on lamb, cheese, claret and whisky? We don't know the answers, but we do know the painful history that followed."—The Scotsman

"Pass the port, Joe! Winston Churchill's sixty-ninth birthday banquet started with Champagne and ended with Stalin's interpreter covered in ice cream."—iPaper

"At international summits and secret meetings, food has played its part in historical decisions. In his new book, Struan Stevenson explores what Churchill called 'dining diplomacy' and tells of the lavish banquet held in Beijing to mark Richard Nixon's momentous visit to China in 1972."—National

"A new book traces the story of the secretive ‘Achnacarry Agreement’ that was forged in the Highlands in 1928 and led to major players in the oil industry establishing a cartel designed to steady a volatile market and protect the interests of the oil companies. The little-known story of a fortnight spent dining, shooting, fishing, and doing business in the Scottish Highlands is outlined in The Course of History: Ten Meals That Changed the World "—Tom Peterkin, The Scotsman

“Engaging . . . Perfect for those who combine a love for history with a passion for food. Stevenson's characteristic writing, nicely seasoned with Singh's mouth-watering meals, make a delicious combination.”—Scottish Field

“The stomach governs the world.”—Winston Churchill