The Jemima Code: Two Centuries of African American Cookbooks

Winner, James Beard Foundation Book Award, 2016
Art of Eating Prize, 2015
BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016
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. 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.
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