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The Jemima code : two centuries of African American cookbooks
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...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Austin :
University of Texas Press,
2015.
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| Edition: | First edition. |
| Subjects and Genres: | |
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| Summary: |
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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| Item Description: |
Includes index. |
| Physical Description: |
xv, 246 pages : illustrations (some color) ; 29 cm. |
| Bibliography: |
Includes bibliographical references (pages 223-233) and index. |
| ISBN: |
9780292745483 0292745486 |