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Author
Publisher
University of Texas Press
Pub. Date
2015.
Edition
First edition.
Physical Desc
xv, 246 pages : illustrations (some color) ; 29 cm
Language
English
Description
Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. Tipton-Martin looks at black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics. These cookbooks offer firsthand evidence...
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