An Archive of Taste: Race and Eating in the Early United States

An Archive of Taste is a groundbreaking book that reframes our understanding of early American history through the lens of food and aesthetics.

By examining the relationship between eating and aesthetic taste in the eighteenth century, Klein reveals how food has been a means of expressing allegiance and resistance to dominant cultural norms.

This book offers richly layered accounts of enslaved cooks who directly affected the development of American culture, from Thomas Jefferson's emancipation agreement to Malinda Russell's Domestic Cookbook, the first African American-authored culinary text.

An Archive of Taste is a must-read for anyone interested in food studies, archival theory, and early American literature.