Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine [book review]

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Kathelene McCarty Smith, Artifacts, Textiles, Digital Projects Archivist (Creator)
Institution
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/

Abstract: Book review of: Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent AmericanCuisine. Deetz, Kelley Fanto. Lexington: University Press of Kentucky, 2017. ISBN 978- 0-8131-7473-0 (Hardback); $29.95. 192 p.

Additional Information

Publication
The Southeastern Librarian: Vol. 66 : Iss. 3 , Article 6.
Language: English
Date: 2018
Keywords
book review, American cuisine, slavery

Email this document to