In The Jemima Code, Toni Tipton-Martin uncovers an overlooked aspect of culinary history–the under appreciated and often uncredited contributions and skills of African American cooks. In her review of 300 books, dating from 1827, she looks at the books individually–from their bindings to their text–and in context, tracing them through the community’s struggles and successes. She has created a readable and encyclopedic reference to the topic.
This review appeared in the May issue of CHoWline, the newsletter of the Culinary Historians of Washington, DC. Like us on Facebook!