Podcast appearances and mentions of kelley fanto deetz

Archaeology helps reimagine a fuller range of experiences, including how people ate, innovated, and rebelled. In this episode, “slave cuisine” opens a window to honor the legacy of Black creativity, resistance, and community.  Dr. Peggy Brunache, a food historian and archaeologist, finds shellfish remains in a village of enslaved people, uncovering an untold story of how people found ways to resist. Dr. Kelley Deetz uses Southern food, which is really African food, to initiate difficult conversations about the history of slavery.    (00:01:44) A history of asking “why” – from Caribbean markets to American history classrooms. (00:04:50) Introduction. (00:05:56) Dr. Peggy Brunache's journey to food archaeology as a Haitian-American. (00:13:57) Uncovering slave cuisine. (00:22:33) Dr. Kelley Deetz describes education through food at Stratford Hall. (00:30:43) Slave cuisine today. (00:34:38) Credits.   SAPIENS: A Podcast for Everything Human, is produced by House of Pod and supported by the Wenner-Gren Foundation. SAPIENS is also part of the American Anthropological Association Podcast Library. This season was created in collaboration with the Indigenous Archaeology Collective and Society of Black Archaeologists, with art by Carla Keaton, and music from Jobii, _91nova, and Justnormal. For more information and transcriptions, visit sapiens.org.     Additional Sponsors: This episode was made possible by the UC Berkeley Archaeological Research Facility and the Imago Mundi Fund at Foundation for the Carolinas.   Additional Resources:   About Whitney Battle-Baptiste About Stratford Hall From SAPIENS: The Resistance and Ingenuity of the Cooks Who Lived in Slavery   Guests:   Dr. Peggy Brunache is a lecturer in the history of Atlantic slavery at the University of Glasgow and the first director of the newly established Beniba Centre for Slavery Studies. Follow her on Twitter @peggybrunache.   Dr. Kelley Fanto Deetz is a historian and archaeologist who works as the director of collections and visitor engagement at Stratford Hall, the director of education and historic interpretation at Virginia's Executive Mansion, and a visiting scholar in the department of African American studies at the University of California, Berkeley. 

Episode 4: “Living” Kate, her husband Will, and their children lived and worked on Muddy Hole Farm. When her family suffered a tragedy, they drew strength from the kinship ties and friendships they shared with other members of Mount Vernon's enslaved community. In this episode, we examine daily life, culture, and religious practices of the enslaved people at the plantation. We also explore how on-going archeological work at Mount Vernon helps us piece together the enslaved community's lived experience and recover their voices when the written record falls silent. Featuring: Dr. Brenda Stevenson, Hillary Rodham Clinton Endowed Chair in Women's History, St. John's College, Oxford University Dr. Eleanor Breen, City Archaeologist, City of Alexandria Dr. Kelley Fanto Deetz, Director of Collections and Visitor Engagement, Stratford Hall Plantation, and Director of Education and Historic Interpretation, Virginia's Executive Mansion Mary V. Thompson, Research Historian, Fred W. Smith National Library for the Study of George Washington Dr. Jason Boroughs, Research Archaeologist, George Washington's Mount Vernon Dr. Marcus Nevius, Associate Professor of History and African Studies, University of Rhode Island Jessie MacLeod, Associate Curator, George Washington's Mount Vernon Full transcripts, show notes, and bibliographies available at www.georgewashingtonpodcast.com.

Episode 2: “Laboring” As an overseer, Davy Gray was entrusted by George Washington with the management of the enslaved laborers on Dogue Run Farm. His weekly reports to Washington revealed progress toward Washington's goal of transforming Mount Vernon into a model of British agriculture. But Gray was also enslaved, just like the men, women, and children he oversaw. In this episode, we explore Gray's complicated story to learn about the daily labor of Mount Vernon's enslaved community and Washington's relentless quest to make his plantation into a self-sustaining enterprise. Featuring: Jessie MacLeod, Associate Curator, George Washington's Mount Vernon Thomas Reinhart, Director of Preservation, George Washington's Mount Vernon Mary V. Thompson, Research Historian, Fred W. Smith National Library for the Study of George Washington Dr. Kelley Fanto Deetz, Director of Collections and Visitor Engagement, Stratford Hall Plantation, and Director of Education and Historic Interpretation, Virginia's Executive Mansion Dr. Lorena Walsh, Research Historian Emerita, Colonial Williamsburg Dr. Bruce Ragsdale, Independent Scholar and former Director of the Federal Judicial History Office Full transcripts, show notes, and bibliographies available at www.georgewashingtonpodcast.com.

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.

Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's plush plantations—and she makes the case that the first celebrity chef was a slave. Plus: Maddie interviews Jonathan Townsend, a colonial reenactor, about his popular cooking channel and the early American recipes he endorses. And we hear a dispatch from Jordan Gass-Poore, who attended a Prohibition-themed event in New York City.

Kyrill Kunakhovich & Kelly Deetz document.write(''); An amazing show with two passionate historians. We spoke to Kyrill Kunakhovich about dictators, fascists, & nationalists—what we need to know in this political moment; and to Kelley Fanto Deetz about how she's transforming the narrative at her new gig, Robert E.… Read More

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

First we will talk with Kelley Fanto Deetz, author of Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine. With extensive research at Williamsburg, she has uncovered a story about injustice and survival that affects our culture today. Then we will talk about maternity issues in the workplace with Virginia Beach City Councilwoman Jessica Abbott, who made news when she brought her newborn to work for council meetings. Joining us after will be Jessica Shortall, author of Work. Pump. Repeat.: The New Mom's Survival Guide to Breastfeeding and Going Back to Work. Tune in at noon on 89.5 WHRV-FM.

We spoke with authors, historians, and culinary aficionados, Kelley Fanto Deetz and Adrian Miller about enslaved chefs, soul food, and the African American cooks who served every president since George Washington.… Read More