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Bound to the Fire - How Virginia's Enslaved Cooks Helped Invent American Cuisine (Hardcover)
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Bound to the Fire - How Virginia's Enslaved Cooks Helped Invent American Cuisine (Hardcover)
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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 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 "bound to the fire" as they
lived and worked in the sweltering and often fetid conditions of
plantation house kitchens. These highly skilled cooks drew upon
skills and ingredients brought with them from their African
homelands to create complex, labor-intensive dishes such as oyster
stew, gumbo, and fried fish. However, their white owners
overwhelmingly received the credit for their creations. Focusing on
enslaved cooks at Virginia plantations including Thomas Jefferson's
Monticello and George Washington's Mount Vernon, Deetz restores
these forgotten figures to their rightful place in American and
Southern history. 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.
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