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, Assistant Professor and Instruction and Outreach 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.
Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine [book review]
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Created on 11/13/2019
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Additional Information
- Publication
- The Southeastern Librarian: Vol. 66 : Iss. 3 , Article 6.
- Language: English
- Date: 2018
- Keywords
- book review, American cuisine, slavery