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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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Bibliographic Details
Main Author: Tipton-Martin, Toni, (Author)
Format: Book
Language:English
Published: Austin : University of Texas Press, 2015.
Edition:First edition.
Subjects and Genres:
Cooking > United States > History.
African American cooks > Biography.
Cooks > United States > Biography.
African American cooking > History.
African Americans > Food > History.
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Table of Contents:
  • 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.

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