Kelley Fanto Deetz
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by Kelley Fanto Deetz
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Call it dextrose, fructose, maltose, or sucrose. Have it powdered or granulated, by the teaspoon or cube, dark brown or light brown, refined or raw. Taste it in a thick slice of birthday cake, a palmful of chocolate candies, or a snifter of dark rum.
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by Kelley Fanto Deetz
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Kelley Fanto Deetz draws 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.
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