Podcasts about fire how virginia

Once again, I get to call on one of my old classmates to come on the show.  This time around we talk with professor and author Kelley Fanto Deetz.  Kelley was an advisor on a great film (that didn't get the respect it deserved) "Birth of a Nation".  Of course not the D.W. Griffith one from the turn of the century, but the amazing reimagining from 2016.  Here's a bit about Kelley:   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. Her new book Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine was named one of the top ten books on food of 2017 by the Smithsonian Magazine.    You can get Kelley's book here: https://www.amazon.com/gp/product/B06WP8885V/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0?author-follow=B07BFNKRWL&   Kelley on the front page of the Washington Post: https://www.washingtonpost.com/local/virginia-politics/headstones-black-cemetery-potomac-river/2020/10/25/3586f0d4-0d7a-11eb-8074-0e943a91bf08_story.html   Birth of a Nation Trailer: https://youtu.be/ezWiUTXB11A   Thank you guys again for taking the time to check this out. We truly appreciate it.  If you have the means, and you'd like to help the channel grow, BECOME A PATRON! You'll get bonus content from many of the episodes, special patron only content, and MERCH!  Become a Patron: https://www.patreon.com/BitterLakePresents   Please like, follow, and subscribe to us on the following platforms (specially YouTube. We're trying to get to 1,000 subs by years end!)   YouTube: https://www.youtube.com/channel/UCG9WtLyoP9QU8sxuIfxk3eg   Twitch: https://www.twitch.tv/thisisrevolutionpodcast   Twitter: @TIRShowOakland   Instagram: @thisisrevolutionoakland   Facebook: https://www.facebook.com/Thisisrevolutionpodcast

In grocery store aisles and kitchens across the country, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors. On February 27, 2020, Kelley Fanto Deetz delievered a Banner Lecture that drew upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally “bound to the fire” as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, jambaya, and fried fish. Deetz restores these forgotten figures to their rightful place in American and Southern history. Dr. Kelley Fanto Deetz is the Director of Programming, Education, and Visitor Engagement at Stratford Hall and teaches part-time at the University of Virginia. She works as a historical consultant for several museum sites throughout the Mid-Atlantic, and has partnered with National Geographic to work on projects related to Nat Turner. Her work is highlighted in National Geographic's documentary film, "Rise Up: The Legacy of Nat Turner." She is the author of the critically acclaimed book, Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine. The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia's grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let's start with where you can't learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson's Monticello is an outstanding example). Nat Turner's failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master's family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress's children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies