Jubilee: Recipes from Two Centuries of African American Cooking
Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of two centuries' worth of African-American cookbooks.
Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars. It's a cuisine that was developed in the homes of the elite and middle class as well as in the living quarters of the enslaved; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.
African-American cooking is almost always talked about as soul food, and yet its history is much richer, more varied, and deeper than that one story. Through the intimate, engaging form of recipes, Jubilee enlarges the discussion about the role of black cooks in American food in a moment when the issue of African-American cultural ownership is a very relevant topic.
Drawn from her extensive research and collection (more than 300 volumes) of African-American cookbooks published over two centuries, Jubilee connects the historical and cultural threads that have formed the fabric of African-American cuisine.
TONI TIPTON-MARTIN is a culinary journalist and community activist, and author of the James Beard Award-winning The Jemima Code. Her vast collection of African-American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.