Kelley Fanto Deetz’s Followers (8)

Kelley Fanto Deetz

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History, Nonfiction

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Dr. Kelley Fanto Deetz is a Research Associate at the James River Institute for Archaeology and Visiting Assistant Professor at Randolph College. She holds a B.A. from The College of William and Mary, and a M.A. and Ph.D. from U.C. Berkeley. She specializes in early African Diaspora cultural history, archaeology, slavery, visual and material culture, and public history. She has worked as a historical consultant for television, museums, and for the film The Birth of a Nation. Deetz partnered with National Geographic to produce the documentary film Rise Up: The Legacy of Nat Turner (National Geographic Channel), and authored the cover story for the National Geographic History Magazine entitled Nat Turner’s Bones: Reclaiming an American Rebel. ...more

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Kelley Fanto Deetz’s books

Average rating: 3.75 · 230 ratings · 52 reviews · 3 distinct works • Similar authors

	Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine 3.76 avg rating — 229 ratings — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Routledge History of Food by Carol Helstosky (Editor), Kelley Fanto Deetz 4.14 avg rating — 7 ratings — published 2014 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The History of Sugar by Kelley Fanto Deetz, The Great Courses did not like it 1.00 avg rating — 1 rating	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Kelley Fanto Deetz (?)

“The currency of proper food was so important that the teaching of basic reading became essential to guarantee culinary delight. It can be presumed that this skill was valuable to the larger enslaved community as well, for they could rely on the cook to read and write for those who could not. in addition to reading, enslaved cooks learned basic math. Counting, fractions, and knowing how to double or triple a recipe was mandatory for large-scale plantation cooking.”
― Kelley Fanto Deetz, Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine

tags: fate, food, history, love, truth

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“The web of enslaved labor was vastly interdependent, and each ingredient stemmed from another person's forced labor. Wheat was grown, harvested, and milled by enslaved farmers to provide flour to the cook to use in the kitchen. Brandy was made from fruit gown and harvested by slaves then fermented by the enslaved cook. Rum came from the Caribbean, starting as sugarcane planted, grown, cut, and distilled by enslaved hands. Feasting in Virginia meant consuming the labor of slaves, literally eating the fruits of their labor. To dine at an elite plantation during the antebellum and late colonial periods meant that one was, without question, intimately involved with slavery.”
― Kelley Fanto Deetz, Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine

tags: fate, food, history, love, truth

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Topics Mentioning This Author

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Read Women: 2020 Black History Month Resources	13	47	Feb 25, 2020 03:26PM

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