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Cooking the Gullah Way, Morning, Noon, and Night

African American cooking. --- Gullahs --- African Americans --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Cooking, American

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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. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

Cooks --- Cookbooks --- African Americans --- African American cooks --- African American cooking --- History. --- Food --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Cooking, American --- Afro-American cooks --- Cooks, African American --- Afro-Americans --- Black Americans --- Colored people (United States) --- Negroes --- Africans --- Ethnology --- Black people --- Cook-books --- Cookery --- Recipe books --- Books --- Cooking

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"In grocery store aisles and kitchens across the country, smiling images of 'Aunt Jemima' and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally 'bound to the fire' as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, and fried fish. However, their white owners overwhelmingly received the credit for their creations. Focusing on enslaved cooks at Virginia plantations including Thomas Jefferson's Monticello and George Washington's Mount Vernon, Deetz restores these forgotten figures to their rightful place in American and Southern history. Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations"--Provided by publisher.

Slaves --- Plantation life --- African American cooking --- Cooking, American --- African American cooks --- African Americans --- Afro-American cooks --- Cooks, African American --- Cooks --- Afro-Americans --- Black Americans --- Colored people (United States) --- Negroes --- Africans --- Ethnology --- Blacks --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Enslaved persons --- Persons --- Slavery --- Country life --- Social life and customs. --- History. --- Social conditions. --- Food --- Virginia --- Commonwealth of Virginia --- Old Dominion --- Sodruzhestvo Virdzhiniĭ --- Virdzhinii︠a︡ --- Colony and Dominion of Virginia --- Colony of Virginia --- Virginia Colony --- West Virginia --- Northwest Territory --- Kentucky --- Virginia (Reorganized government : 1861-1863) --- Race relations --- Black people