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Deetz published in Smithsonian magazine

Kelley Deetz

Kelley Deetz

An article by Kelley Deetz, visiting professor of sociology, was recently published in Smithsonian magazine.

In the article, “How Enslaved Chefs Helped Shape American Cuisine,” Deetz writes about the history of African American chefs and enslaved cooks in the United States. She also recently published the book, Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine.

Read the Smithsonian article in its entirety here.



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