![]() ![]() More recent cookbooks (1991 – 2009) are given a brief listing with title, author, publisher, and date of publication. ![]() My favorite title is My Mother Cooked Her Way Through Harvard with These Creole Recipes (1972). The covers alone are an education, each reprinted in color. The introduction to the book, and introductions to each chapter, place the cookbooks in the social and racial context of the years in which they were written and show how cookbooks give us a glimpse into the daily lives of people in the past as well as the accomplishments of black cooks and chefs, the diversity of Black cooking, and the racism prevalent in the industry. They are arranged chronologically, from The House Servant’s Directory (by Robert Roberts, 1827) to Jerk: Barbeque from Jamaica (by Helen Willinsky, 1990).Įach cookbook is listed with a lengthy description of its context and its contents. ![]() Instead, this is an encyclopedia of about 150 cookbooks by Black authors. This book is not a cookbook, although it does reprint some recipes. History buffs and foodies rejoice – The Jemima Code: Two Centuries of African American Cookbooks is an amazing resource. ![]()
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