The author's respect and dignified treatment of the subject is clearly written into the text alongside the academically rigorous and well written prose. The book is arranged in chronological order with facsimile pages, illustrations, and reprints.

The jemima code is a historical retrospective of african american culinary tradition throughout american history. This is a “history/research book of 150 black cookbooks that the author has collected over the years. More a history of africa american c...  Read More

The book covers dozens and dozens of cookbooks. Each entry contains a picture of the original cookbook cover, often some historical publication information along with the concise and insightful commentary. The book is a great reference and a foundatio...  Read More

A chef's guide to american culinary history. Recipes, stories, and ingredient lists. A guide to the american culinary tradition.

Nearly all of the recipes that today are considered southern by cooks in the south, actually originated by african slaves and creoles. These are foods introduced first to west africans that were then introduce to west eurasians by west africans. Congo...  Read More

There are hardly any recipes and only a cursory list of current books. It also feels like the author has a real axe to grind in giving black cooks their long over-due cookbook.