Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine - Paperback
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Languages:EnglishPublisher:University Press of KentuckyISBN-13:9780813198545ISBN-10:813198542UPC:9780813198545Book Category:History, CookingBook Subcategory:African American & Black, History, United StatesBook Topic:State & LocalSize:8.59 x 5.61 x 0.25 inchesWeight:0.5115Product ID:SCK4NY7SK7
Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations.
Languages:EnglishPublisher:University Press of KentuckyISBN-13:9780813198545ISBN-10:813198542UPC:9780813198545Book Category:History, CookingBook Subcategory:African American & Black, History, United StatesBook Topic:State & LocalSize:8.59 x 5.61 x 0.25 inchesWeight:0.5115Product ID:SCK4NY7SK7
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.
Publisher: University Press of Kentucky
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