The themes of rediscovery and celebration have run through her work from her time as the first African American food editor at the Cleveland Plain Dealer to her current role as the editor-in-chief of Cook’s Country magazine.
Her mission in her two most recent cookbooks, The Jemima Code in 2015 and Jubilee in 2019, is not only to trace Black cooking through centuries of history but also to celebrate and honor the contributions these cooks have made to global foodways. Mostly cookbooks, and mostly by Black writers, home cooks, and chefs who have not been given their due in American food culture. Over the past few decades, Toni Tipton-Martin has accumulated a lot of books.
0 kommentar(er)
