Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine

Abstract

Book Review| January 01 2019 Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. By Kelley Fanto Deetz. Lexington: University Press of Kentucky, 2017. 192 pp. Illustrations, notes, bibliography, and index. $29.95 (cloth). Jennifer Jensen Wallach Jennifer Jensen Wallach University of North Texas Jennifer Jensen Wallach is Associate Professor of History at the University of North Texas. She is the author or editor of several books, including Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth Century America (University of North Carolina Press, 2019). Search for other works by this author on: This Site Google Journal of American Ethnic History (2019) 38 (2): 120–122. https://doi.org/10.5406/jamerethnhist.38.2.0120 Cite Icon Cite Share Icon Share Facebook Twitter LinkedIn MailTo Permissions Search Site Citation Jennifer Jensen Wallach; Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. Journal of American Ethnic History 1 January 2019; 38 (2): 120–122. doi: https://doi.org/10.5406/jamerethnhist.38.2.0120 Download citation file: Zotero Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All Scholarly Publishing CollectiveUniversity of Illinois PressJournal of American Ethnic History Search Advanced Search The text of this article is only available as a PDF. Copyright 2019 by the Board of Trustees of the University of Illinois2019 Article PDF first page preview Close Modal You do not currently have access to this content.