![]() ![]() “The artistic aspects are evident in these books.”Īnd isn’t that what Thanksgiving is all about? Sharing food and stories, and celebrating our commonality, and our differences. ![]() “There’s much more to our cooking, and who we’ve been culinarily speaking,” she said. Toni Tipton-Martin hopes these cookbooks, with their stories and recipes, will provide a richer, truer picture of African-American contributions to the American table. Her new book, The Jemima Code: Two Centuries of African American Cookbooks, published by the University of Texas Press, documents. James Beard lobbied Houghton Mifflin to publish it, which they did in 1940, under the title “New Orleans Cookbook by Lena Richard.” But they removed her image. Richard’s own cookbook was self-published in 1939. ![]()
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