Bound to the Fire (eBook)

How Virginia’s Enslaved Cooks Helped Invent American Cuisine

Kelley Fanto Deetz (Autor)

eBook Download: EPUB

2017
186 Seiten
The University Press of Kentucky (Verlag)
978-0-8131-7475-4 (ISBN)

Infos

For decades, smiling images of "e;Aunt Jemima"e; and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented 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 Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "e;bound to the fire"e; as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.

Autor

Historical archaeologist and historian Kelley Fanto Deetz is the Vice President of Collections and Public Engagement at Stratford Hall in Stratford, Virginia. Deetz, formerly a professional chef, is a contributor to The Routledge History of Food, The Birth of a Nation: Nat Turner and the Making of a Movement, and Tanya Holland's California Soul: Recipes from a Culinary Journey West. Her work has appeared in National Geographic History, Audible's The Great Courses, and various podcasts.

Inhalt

Introduction: In Myth
1. In Home: Standing the Heat
2. In Labor: Cooking for the Big House
3. In Fame and Fear: Exceptional Cooks
4. In Dining: Black Food on White Plates
5. In Memory: Kitchen Ghosts
Acknowledgments
Notes
Bibliography
Index

Produkt-Details

• Erscheint lt. Verlag: 17.11.2017
• Zusatzinfo: 7 b&w illustrations
• Verlagsort: Lexington
• Sprache: englisch
• Maße: 140 x 140 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
• Themenwelt: Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
• Themenwelt: Sozialwissenschaften ► Ethnologie
• Themenwelt: Sozialwissenschaften ► Pädagogik
• Themenwelt: Sozialwissenschaften ► Soziologie
• Schlagworte: African American heritage • African American History • African foodways • antebellum food • Antebellum history • archaeology • black american cuisine • Black Community • Blackness • Civil War • cooking • Dining • domesticity • Domestic Labor • Foodways • gastronomy history • Identity • Men • Monticello • Mount Vernon • Piedmont • plantation culture • Poison • Power dynamics • Race • race poison • readable • Recipes • resistance • Slavery • soul food cooking • Tidewater • us food studies • womanhood • Women
• ISBN-10: 0-8131-7475-9 / 0813174759
• ISBN-13: 978-0-8131-7475-4 / 9780813174754