From Jemima to Jubilee: The Impact & Influence of African-American Cooks on American Cuisine
10:45 am - Southern Season Cooking School
Combing through hundreds of cookbooks and thousands of recipes over her career, food writer Toni Tipton-Martin
yearned to connect with the cooks featured among the pages. She found lots of images and stories that connected to “the roots of Southern cuisine,” but none that reflected her heritage - none that reminded her of her own grandmother.
In her quest to go beyond the legend that has represented Southern cooking for generations, Toni began searching for documentation and representation of black cooks, chefs and entrepreneurs who made their living through food. Along the way, she has amassed one of the most expansive collections of historic African-American cookbooks - some rare and and many rescued from anonymity. In her James Beard-winning book, The Jemima Code, Toni shares insights beyond the ingredients and instructions “to reveal culinary competencies and artistry not often associated with black cooks.” In Jubilee - coming out in November - Toni honors those black food professionals by revealing what their lessons taught her, while presenting a modern take on some of their most delicious recipes.
This classroom will offer a first glimpse of Jubilee through a demonstration with Toni and her dear friend and professional cook, Nancie McDermott
. A couple of tastes will be part of the deal, as well as a great discussion around a rich culinary history that goes well beyond soul food.