“Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine”
Dr. Kelley Fanto Deetz, Director of Collections and Visitor Engagement at Stratford Hall
Dr. Deetz will speak on her book, "Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine" which was named as one of the top ten books on food of 2017 by the Smithsonian Magazine. Deetz will discuss how enslaved plantation cooks drew upon skills and ingredients they brought with them from their African homelands to create complex, labor-intensive dishes, such as oyster stew, gumbo, etc. The highly skilled cooks had a significant impact on the nation’s culinary and hospitality traditions.
This event will take place over Zoom. Registrants will receive a Zoom link for the event via email.
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