Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine (Hardcover)

Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine By Kelley Fanto Deetz Cover Image
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Description


In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors.

Kelley Fant.

About the Author


Historical archaeologist and historian Kelley Fanto Deetz is a research associate at the James River Institute for Archaeology, and a Visiting Assistant Professor at Randolph College, in Lynchburg, Virginia. Deetz, who was a professional chef for several years, is a contributor to The Routledge History of Food and Birth of a Nation: Nat Turner and the Making of a Movement. Her work has appeared in National Geographic History.
Product Details
ISBN: 9780813174730
ISBN-10: 0813174732
Publisher: University Press of Kentucky
Publication Date: November 17th, 2017
Pages: 192
Language: English