A Note From the Publisher
“The Jemima Code
is no ordinary book. It’s a heaping helping, a long overdue
acknowledgment of African-Americans who have toiled in this field since
the country’s beginnings. With eloquence and urgency, Tipton-Martin
makes the case that without the people of the African diaspora not only
would America’s food be different, so would its culinary conversation.”
—The New York Times Book Review
"The cookbooks featured in The Jemima Code exemplify a richness and diversity of African-American cooking and food knowledge far beyond traditional “soul” food . . . [they] help illustrate the sophistication and expertise that African-American women brought to the kitchens in which they worked."
—Women in the World, New York Times
“[The Jemima Code is] that rare coffee table book that
serves up important history and compelling imagery in digestible,
bite-size chunks that still stick to your ribs.”
—Michel Martin, NPR's Best Books of 2015
“One of the most essential, beautiful, powerful food books of our era.”
—Helen Rosner, Executive Editor, Eater
"Intended to shine ‘a spotlight on America’s invisible black cooks,’
many of whom were skilled project managers, entrepreneurs, and creative
masterminds. . . . An appetizing new book, bursting with illustrations,
how-tos, jingles, and rare archival photographs."
"The Jemima Code is more than a book about books. Through
chapters with titles like "Surviving Mammyism," "Lifting as We Climb,"
"Soul Food" and "Sweet to the Soul," Tipton-Martin uses the cookbooks to
tell a story of race and identity in the U.S."
—The Chicago Tribune
"Austin, Texas, journalist Toni Tipton-Martin’s African American cookbook compilation, The Jemima Code, released last September, is proof that its author is one of today’s smartest thinkers on food and culture."
—Garden & Gun's Southern Hot List
"Tipton-Martin presents a new look at the influence of black chefs
and their recipes on American food culture. Her goals are two-fold: to
expand the broader community’s perception of African-American culinary
traditions and to inspire African Americans to embrace their culinary