Friday, June 1, 2018
Bound to the Fire: Virginia's Enslaved Cooks
“I think food is an important part of everyone’s culture, and it’s a topic that allows you to segue into talking about other issues, like race,” she says. “Everybody eats.”
The book, published by University Press of Kentucky, explores the lasting contributions of the early slave kitchens of Virginia—tracing everything from okra stew to collard greens to gumbo back to West African roots. Deetz pieces together the lives of the colony’s enslaved cooks, detailing their back-breaking labor and ingenuity, and her book includes centuries-only recipes created by slaves and passed down from generation to generation by white masters.
Some of the dishes that came out of the early slave kitchens will be familiar indeed. You probably ate them last night. My Savor Virginia Magazine interview with the Randolph College professor, and former chef, is now online. (And, yes, it does include recipes). Read the article here.
And for more on "Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine, go right here.