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
Call Number:Libro Electrónico
Main Author: Tipton-Martin, Toni (Author)
Other Authors: Egerton, John (writer of foreword.), Haber, Barbara (writer of foreword.)
Format: Government Document Electronic eBook
Language:Inglés
Published: Austin : University of Texas Press, 2015.
Edition:First edition.
Subjects:
Umschulungswerkstätten für Siedler und Auswanderer > Bitterfeld
Cooking > United States > History.
African American cooks > Biography.
Cooks > United States > Biography.
African American cooking > History.
African Americans > Food > History.
Cuisiniers noirs américains > Biographies.
Cuisiniers > États-Unis > Biographies.
Cuisine noire américaine > Histoire.
Noirs américains > Alimentation > Histoire.
COOKING > Regional & Ethnic > American.
COOKING / General
African American cooking
African American cooks
Cookbooks
Cooks
Schwarze
Kochbuch
United States
Electronic books.
cookbooks.
Biographies
History
Cookbooks.
Livres de cuisine.
Online Access:Texto completo
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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