The Jemima Code: Two Centuries of African American Cookbooks
{"id":7624185872602,"title":"The Jemima Code: Two Centuries of African American Cookbooks","handle":"the-jemima-code-two-centuries-of-african-american-cookbooks-9780292745483","description":"\u003cb\u003eAuthor: \u003c\/b\u003eToni Tipton-Martin\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWinner, James Beard Foundation Book Award, 2016 \u003cbr\u003e Art of Eating Prize, 2015 \u003cbr\u003e BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWomen 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. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e presents more than 150 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 by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. 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. \u003ci\u003eThe Jemima Code\u003c\/i\u003e transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTipton-Martin, Toni:\u003c\/i\u003e\u003c\/b\u003e - Toni Tipton-Martin is a culinary journalist and author of several books, including Jubilee: Recipes from Two Centuries of African American Cooking. She was the first African American food editor of a major daily newspaper--the Cleveland Plain Dealer. Her collection of more than three hundred African American cookbooks was exhibited at the James Beard House and she was recognized twice by First Lady Michelle Obama at the White House for her community service work. Tipton-Martin is a cofounder and former president of both the Southern Foodways Alliance and Foodways Texas. She lives in Baltimore, Maryland.\u003c\/p\u003e","published_at":"2024-05-01T13:47:37-04:00","created_at":"2022-05-05T15:13:17-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["American","books","Books on Shopify","Clarkson Potter Publishers","Cookbooks","Cookery - Great Smoky Mountains (N.C. and","Cooking","Cooking \/ Wine","Hardcover","In-House Fulfillment","MD","Natural Foods","PUB200910","Regional \u0026 Ethnic","Sam Beall","Seasonal","Specific Ingredients"],"price":4900,"price_min":4900,"price_max":4900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710343385306,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780292745483","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Jemima Code: Two Centuries of African American Cookbooks","public_title":null,"options":["Default Title"],"price":4900,"weight":1389,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780292745483","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-jemima-code.jpg?v=1679755868"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-jemima-code.jpg?v=1679755868","options":["Title"],"media":[{"alt":"The Jemima Code: Two Centuries of African American Cookbooks by Tipton-Martin, Toni","id":31967184453850,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-jemima-code.jpg?v=1679755868"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-jemima-code.jpg?v=1679755868","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eToni Tipton-Martin\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWinner, James Beard Foundation Book Award, 2016 \u003cbr\u003e Art of Eating Prize, 2015 \u003cbr\u003e BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWomen 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. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e presents more than 150 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 by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. 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. \u003ci\u003eThe Jemima Code\u003c\/i\u003e transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTipton-Martin, Toni:\u003c\/i\u003e\u003c\/b\u003e - Toni Tipton-Martin is a culinary journalist and author of several books, including Jubilee: Recipes from Two Centuries of African American Cooking. She was the first African American food editor of a major daily newspaper--the Cleveland Plain Dealer. Her collection of more than three hundred African American cookbooks was exhibited at the James Beard House and she was recognized twice by First Lady Michelle Obama at the White House for her community service work. Tipton-Martin is a cofounder and former president of both the Southern Foodways Alliance and Foodways Texas. She lives in Baltimore, Maryland.\u003c\/p\u003e"}
