at age 84 (Fig. 1).Leone's work had a significant impact on the field of historical archaeology.His long presence in the field and his dedication to the discipline and to his students allowed him to train several generations of professionals who continue to make contributions to the field and society.He helped establish historical archaeology as an essential subfield of the larger discipline of archaeology, contributing to the development of urban archaeology and the study of social inequality.His approach to archaeology, which emphasized the need for archaeological findings to be contextualized within larger social, political, and economic systems, continues to shape the way archaeologists approach excavations and interpretation.His commitment to public engagement in archaeology also set a standard for making archaeological research more inclusive and relevant to communities.By using archaeology as a tool for exploring both historical narratives and contemporary issues, Leone's work has left a lasting legacy to the field.

Abstract A two-story kitchen house located at 51 Meeting Street, downtown Charleston, was a place of food preparation and cooking during the 19th century. From 1808 to 1865, enslaved cooks worked long hours creating meals for the many people who resided on this urban lot. A useful approach to understanding the complexities of enslaved people’s daily lives is through the study of organic materials preserved inside the walls of standing historical structures. Evidence for culinary ingredients is preserved in the accumulations of 19th-century rodents, who pilfered food items and deposited them inside the walls of the kitchen house. The identification of thousands of botanical remains provides a great deal of information about the dishes that enslaved cooks prepared for the people that held them in bondage. Most significantly, the botanical evidence from the second-floor living quarters indicates that enslaved Black and multiracial people cooked West African–influenced meals of cowpeas, sesame, and okra for themselves as part of a fusion cuisine that also included Indigenous and European crops. In contrast to rural plantations, many enslaved people living in Charleston did not have access to their own garden spaces. Despite this hurdle, at least some enslaved household servants were able to circumvent the control of enslavers and practice culinary agency through their food choices.