Visit any region of the United States, and you'll find Black American cuisine with historic and multinational roots. Some dishes are so indelible to American culture that the contributions of African ...
Toni Tipton-Martin’s James Beard Award-winning book The Jemima Code (University of Texas Press, 2015) examines 150 cookbooks written by black women, starting in 1827. The work highlights the ...
Freda DeKnight was Ebony's first food editor and author of a best-selling African-American cookbook in the 1940s. Her recipes presented a vision of black America that was often invisible in mainstream ...
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