About this item
Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.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 three 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--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; 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.
About the Author
Toni Tipton-Martin is a culinary journalist, author and community activist who has dedicated her career to building a healthier community. She is the author of the James Beard Award-winning The Jemima Code: Two Centuries of African American Cookbooks, a book that celebrates the important legacy of African American cooks and their cookbooks and the forthcoming Jubilee: Recipes From Two Centuries of African American Cooking. She is the winner of a the 2015 Art of Eating Prize and the recipient of the 2015 Certificate of Outstanding Contribution to Publishing from the Black Caucus of the Library Association. She founded a 501c3 nonprofit organization that promotes the connection between cultural heritage, cooking and health. Toni has appeared as a guest judge on Bravo's Top Chef, was profiled on CBS Sunday Morning's annual Holiday Show, on the Cooking Channel, and in the 35th Annual 2016 Aetna African American History Calendar. First Lady Michelle Obama invited Toni to the White House - twice. Toni was the first African American Food Editor of a major daily newspaper, the Cleveland Plain Dealer, the nutrition writer for the Los Angeles Times, and a contributing editor to Heart and Soul Magazine. She supports the food industry through service on several professional boards as a member of the James Beard Awards Committee and as a founding member of the Southern Foodways Alliance and Foodways Texas. She also is on the Advisory Board for Oldways' African Heritage Diet Pyramid.
