The Jemima Code: Two Centuries of African American Cookbooks
U Texas Press
Both a coffee table book and a work of scholarship, this book by food historian Toni Tipton-Martin explores the nearly 200-year history of African American cookbooks. Her research has uncovered what she calls the "Jemima Code," a set of clues revealing the sophisticated culinary techniques imported or developed by African American cooks over the centuries.
History of Medicine Collection