Free PDF Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine, by Kelley Fanto Deetz

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Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine, by Kelley Fanto Deetz

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Review

"Deetz ensures her readers understand the significant intellect, physical strength, endurance, and capabilities required for enslaved cooks to produce four meals per day from scratch in hot, open-hearth kitchens while under the constant threat of psychological abuse and violence. Scholarly yet readable, Deetz's book honors these American ancestors by reclaiming their rightful places and stories."―Booklist"Kelley Fanto Deetz understands the pleasures and pains of cooking well for large numbers, and she knows that creativity within slave labor camps is especially remarkable. As an archaeologist, she is just the person to revisit Virginia's Big House hearths. Bound to the Fire brings life and dignity to the talented black artisans―many of them gifted chefs―who presided in these steamy kitchens. Despite their skills, such lifetime prisoners received few compliments from their diners, no wages from their owners, and only patronizing nods from generations of white writers and historians. Deetz uses letters and wills, utensils and cooking pots, even recipes and menus, in composing a suggestive salute to all those once obliged to put delicious food on the tables of the Tidewater elite."―Peter H. Wood, coauthor of Created Equal: A Social and Political History of the United States"Bound to the Fire is the from-the-ground-up study we've been looking for. Deetz investigates the material culture of the enslaved through the lens of the cooks who forged in flame classic Southern foodways, and she has given us a powerful analysis of the lives of those ancestors whose hands stirred the pots in sorrow's kitchen."―Michael W. Twitty, author of The Cooking Gene: A Journey through African American Culinary History in the Old South"This sweeping work draws on methods from archaeology to intellectual history to take a 360-degree look at the lives and work of enslaved cooks. The cooks were revered as well as feared; they held positions of authority, but labored under extra scrutiny, and they had some autonomy, yet they worked under the watchful eyes of the plantation elite. Through analysis of kitchens, labor, and handwritten recipes, Deetz relates a story that spans from the late seventeenth century to the Civil War in Virginia, rendering a full understanding of the men and women who cooked for the big house. Deetz exemplifies how enslaved people shaped their own destiny and how they were subject to extraordinary brutality, too. And then there are the recipes sprinkled throughout the book, which invite readers to taste the craft of these cooks. Bound to the Fire redefines much of what we thought we knew about the history and heritage of American cuisine."―Alfred L. Brophy, author of University, Court, and Slave: Proslavery Thought in Southern Colleges and Courts and the Coming of Civil War"Deetz recasts the image of the plantation cook as a figure of power, dignity, and, frequently, resistance. This is a lively and insightful account of a still-largely-unfamiliar aspect of the history of American slavery."―Publishers Weekly"Be aware that this is not a cookbook. Instead, this is a book of history and a chance to set it straight. Yes, there are old-timey half-recipes in here but really, Bound to the Fire is meant for opening eyes, rather than mouths."―Courier-Tribune"A fascinating look at day-to-day work of Virginia cooks, the powers they wielded, and how they influenced what [you] eat. Americans must look beyond stereotypes and be mindful of those who literally nourished a nation.Be aware that this is not a cookbook. Instead, this is a book of history and a chance to set it straight. Yes, there are old-timey half-recipes in here but really, Bound to the Fire is meant for opening eyes, rather than mouths."―Gazette-Journal"Deetz takes on the challenging task of examining the history of enslaved cooks through an archaeology of kitchens and outbuildings and by tracing outlines of individual lives from scant historical records. The result is a fascinating account, illustrative of the invisibility of individuals whose work was central to the public performance of plantation culture."―Choice"[Deetz] does us a great service of expanding the literature connecting African and African American foodways with those with which we are familiar."―H-Net Reviews"Bound to the Fire is a stew of many parts: biography, autobiography, recipes, cultural history, architectural-plan analysis, a review of archeological evidence, fragments of the imagined inner life of a cook, and more, all suspended in the salty broth of Deetz's outrage over culinary erasure, epicurean appropriation, and kitchen deceptions. With this dish, Deetz renders visible the lives of a specific group ofdomestic servants: black cooks enslaved on Virginia plantations tasked solely with preparing meals for the planter's table."―Public Books

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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.

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Product details

Hardcover: 192 pages

Publisher: University Press of Kentucky (October 18, 2017)

Language: English

ISBN-10: 0813174732

ISBN-13: 978-0813174730

Product Dimensions:

5.8 x 0.8 x 8.6 inches

Shipping Weight: 12.5 ounces (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

12 customer reviews

Amazon Best Sellers Rank:

#39,461 in Books (See Top 100 in Books)

A sensitive treatment of an often forgotten aspect of slavery. Most persons assume that cooks were part of a privileged elite within the system that evolved in those states were slavery was legal. Dr. Deetz has written a work that all students of American history must read; it will change forever how we view "The Old South." I am only sorry that it is not longer!

Enlightening and educational book about a subject that is overlooked in the discussion about enslavement. The cooks on the plantations worked as hard as those working in the fields. Great job done by the author in exploring another aspect of life on a plantation.

Timely and extremely relevant to the current cultural and political climate. A slim, attractive volume – I only wish there was more! In the deft grasp of Dr. Deetz, the magnifying glass used to examine the past becomes a mirror reflecting our practices and attitudes today. Supported by rich and eclectic primary resources, Deetz skillfully traces the thread of a culture obscured. Although the overall tone is academic, the format remains as accessible to the layman as it is familiar to the scholar.As a proud Virginian of many generations, I can only describe the journey through Bound to the Fire as one of self-discovery. BTTF reframes my understanding of my own family traditions, re-shaping the landscape with new perspective of the architectural features and the patterns of living – and foodways – in my community. I feel closer to my own past through hearinng the stories of previously uncredited artisans, laborers, and hosts. Ardently held notions of Southern food culture, etiquette, and hospitality take on a new richness and texture derived from authentic understanding deployed in Deetz’s paradigm shifting narrative - that Black history and culture *is* American history and culture, from the very beginning.I await hungrily to devour Deetz’s next missive, confident she will continue to lift the veil of collective memory and reveal more of our own selves.

Excellent exploration of the hidden figures and the cuisine they introduced in Colonial and Antebellum South. The use of historical documents and archaeology illuminate the lives of the men and women who served others in Southern kitchens. Life was not easy.

I've only just begun I am so glad I ordered it!

A well written and coherent introduction to the complexity of experience by enslaved cooks in the early republic.

This is a wonderful and vivid history of the role of enslaved cooks in American food history. A must read!

What a great read...definitely learned a lot and I love how it explained a lot of historical pieces us Virginians may take for granted.

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