Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine
Kelley Fanto Deetz explores how Virginia’s enslaved cooks helped shape American cuisine. Focusing attention on their labor, knowledge, and influence, Bound to the Fire places overlooked culinary contributions within the larger history of food and culture in the United States.
About This Book
Bound to the Fire examines the role of Virginia’s enslaved cooks in the development of American cuisine.
Kelley Fanto Deetz brings attention to the culinary work, knowledge, and influence of enslaved people whose contributions have often been overlooked.
The book connects the history of cooking in Virginia with the broader story of American food and culture.
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