“The Aunt Jemima trademark was a caricature constructed from numerous characteristics of Black women,” says Tipton-Martin. In The Jemima Code, the acclaimed author breaks down the stereotypes associated with Black women. While painting a picture of African-American cooking over time, Tipton-Martin’s work also corrects the perception of Black women in food history.
Today, it was announced that Toni Tipton-Martin is the 2021 recipient of the Julia Child Award for her work highlighting and memorializing the history of African-American cuisines. Tipton-Martin has dedicated her career to encouraging a deeper appreciation for African-American cooking and addressing the erasure of African-Americans in America’s food history through her books, Jubilee and The Jemima Code. “It’s based on the availability of ingredients and that’s what African-Americans have always been known for, which is what created Southern food in the first place – the amalgamation of people and their techniques and experiences with the local environment and the foods they found there.” “Soul food is regional,” explains Toni Tipton-Martin, an award-winning journalist and food historian. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration.“Soul food” is often used as a catch-all term, but a deeper look into the category reveals that the term actually represents Creole, Lowcountry, and even Northern African-American cuisine, cooking styles, and experiences. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review.
“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times
Jubilee: Recipes from Two Centuries of African American Cooking
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