Source: Garden & Gun website.
After Toni Tipton-Martin took a job writing about food and cookbooks at the Los Angeles Times, she realized that none of the books in her office were written by black cooks. Then, a chance encounter with a decades-old volume introduced her to a whole genre of little-known recipe books that bring to life generations of women dismissed in later histories as the help. “In the late eighteenth century, you’re able to see that they possessed a technical and organizational, managerial-type skill set that no one attributes to slaves,” she says.That’s when Tipton-Martin launched “The Jemima Code,” a research project centered on the black women at the foundations of American food, who were so much more than the bandana-clad stereotype that inspired its name. Soon, she’ll publish a book based on her findings. Today, she tells her story on the Southern Foodways Alliance’s Gravy podcast. https://www.southernfoodways.org/gravy/