The Jemima Code

James Beard Award Winner! This book is first of its kind, exploring more than 150 rare and important black cookbooks, the author honors culture, culinary, and nutritional history by those who nourished generations of Americans. Written by the first black food writer for a major newspaper—Cleveland Plain Dealer. Some early voices on eating for good nutrition were family cooks and others were trained nutrition or culinary professionals. Quotes: This historical book shows the evolutionary changes that black cooks had to go through to show their contributions to the culinary profession. It demonstrates how black cooks, chefs, and cookbook authors had to navigate negative stereotypes and overcome them to preserve their cultural legacy and identity… A quote from the author sums up why this is long overdue recognition for blacks in the culinary profession, “Their writings stand in for experiences of thousands of remarkable unnamed men and women who did not let the limitations society placed