As her collection grew, so did her understanding and she began seeing how “cooking changed, and cooks changed with it.”įrom an obscure 1827 cookbook – the first one published by an African American author (and a man!) – Tipton-Martin realized that many Black cooks “existed in the culinary shadows as far as cookbook writers were concerned.” Much of their work was probably credited to white owners or employers. “Even,” says Tipton-Martin, “the southern cookbooks were silent on the subject” so she began to specifically collect cookbooks written by Black authors, containing the knowledge and recipes of Black cooks. In many libraries, cookbooks by African American authors are lacking. Our House First Time Home Buyer’s Series.BOOK REVIEW: 'The Jemima Code: Two Centuries of African American Cookbooks' by Toni Tipton-Martin - The Washington Informer Close
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