Add to ORKGBound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. Deetz, Kelley Fanto. Lexington: University Press of Kentucky, 2017. ISBN 978- 0-8131-7473-0 (Hardback); $29.95. 192 p
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
Presentation from the MARAC conference in Alexandria, VA on May 5–7, 2011. S11 - Food for Thought: P...
Book review of: Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent AmericanCuisine. Deet...
This dissertation is an interdisciplinary study of Virginia's enslaved plantation cooks that seeks t...
This dissertation is an interdisciplinary study of Virginia's enslaved plantation cooks that seeks t...
While Charleston’s historic houses have long captivated visitors, scholars, and preservationists, th...
While Charleston’s historic houses have long captivated visitors, scholars, and preservationists, th...
Sanctifying Slavery & Politics in South Carolina: The Life of the Reverend Alexander Garden, 1685-17...
Rebecca Sharpless Chapel Hill: The University of North Carolina Press, 2022 ISBN: 9781469668369 344 ...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Make Way for Her and Other Stories. Cortese, Kate. Lexington: University Press of Kentucky, 2018. IS...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Cookbooks manifested Southern archetypes between the late 1860s and the early 2000s. From the late 1...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
Presentation from the MARAC conference in Alexandria, VA on May 5–7, 2011. S11 - Food for Thought: P...
Book review of: Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent AmericanCuisine. Deet...
This dissertation is an interdisciplinary study of Virginia's enslaved plantation cooks that seeks t...
This dissertation is an interdisciplinary study of Virginia's enslaved plantation cooks that seeks t...
While Charleston’s historic houses have long captivated visitors, scholars, and preservationists, th...
While Charleston’s historic houses have long captivated visitors, scholars, and preservationists, th...
Sanctifying Slavery & Politics in South Carolina: The Life of the Reverend Alexander Garden, 1685-17...
Rebecca Sharpless Chapel Hill: The University of North Carolina Press, 2022 ISBN: 9781469668369 344 ...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Make Way for Her and Other Stories. Cortese, Kate. Lexington: University Press of Kentucky, 2018. IS...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Cookbooks manifested Southern archetypes between the late 1860s and the early 2000s. From the late 1...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
American cuisines did not develop in isolation, but instead were influenced by a constant flow of in...
Presentation from the MARAC conference in Alexandria, VA on May 5–7, 2011. S11 - Food for Thought: P...