The Jemima code Two centuries of African American cookbooks

Toni Tipton-Martin

Book - 2015

Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. Tipton-Martin looks at black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights.

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Subjects
Published
Austin : University of Texas Press 2015.
Language
English
Main Author
Toni Tipton-Martin (author)
Edition
First edition
Physical Description
xv, 246 pages : illustrations ; 29 cm
Bibliography
Includes bibliographical references (pages 223-233) and index.
ISBN
9780292745483
  • Nineteenth-century cookbooks: breaking a stereotype
  • 1900-1925, surviving mammyism: cooking lessons for work and home
  • 1926-1950, the servant problem: dual messages
  • 1951-1960, lifting as we climb: tea cakes, finger sandwiches, community service, and civil rights
  • 1961-1970, soul food: mama's cooking leaves home for the city
  • 1971-1980, simple pleasures: a soul food revival
  • 1981-1990, mammy's makeover: the ever-useful life
  • 1991-2011, sweet to the soul: the hope of Jemima.
Review by Library Journal Review

In this collection of two centuries worth of black cookbooks, from an 1827 manual to contemporary titles, Tipton-Martin (coauthor, A Taste of Heritage) uncovers the central role of black women in American food. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.