The main purpose of the wedding cookbook is to highlight African American Southern belles. From slavery up to the present time, the African American woman has planned exquisite weddings with little or no resources. She used hand-me-downs or made her wedding clothing from threads taken from spinning cotton and dyeing the cloth. In the wedding cookbook, the author suggests menus and recipes traditionally prepared in the South or Southeastern states.
JJ is a young and energetic boy. He learns valuable life lessons taught by his adoring and wise grandmother. JJ puts these lessons into action! He shares his toys and counts his blessings. JJ makes his grandmother proud. Will JJ remember these lessons when Grandma goes away? What can you learn from Grandma?
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 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. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 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 by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Who is always perfectly put together and never at a loss for words? Who is professional, courteous, and harder working than anyone else? Whose Christmas cards arrive the day after Thanksgiving, year after year? Y'all know she's got to be a Southern Belle. A Southern Belle takes care of herself and makes sure people treat her right. She always gets her way, even if her man thinks it was his idea. (That's a win for you both.) But you don't have to be raised in the South to be the same fun-loving package of looks, charm, and determination that makes a Belle a Belle. That's what this little book is for! Take it from Phaedra Parks, the smart, confident, and always poised star of The Real Housewives of Atlanta. Life as a Belle is simply better--for you and for the people around you.--From publisher description.
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
This 1904 book evokes the sights, smells, and tastes of Kentucky in the 1900s. Most importantly, the book was groundbreaking, over one hundred years ago, in its celebration of the vital role Black women played in building and sustaining the tradition of Southern cooking and Southern hospitality.
THE INSTANT NEW YORK TIMES BESTSELLER. From Kahran and Regis Bethencourt, the dynamite husband and wife duo behind CreativeSoul Photography, comes GLORY, a photography book that shatters the conventional standards of beauty for Black children. Featuring a foreword by Amanda Seales With stunning images of natural hair and gorgeous, inventive visual storytelling, GLORY puts Black beauty front and center with more than 100 breathtaking photographs and a collection of powerful essays about the children. At its heart, it is a recognition and celebration of the versatility and innate beauty of black hair, and black beauty. The glorious coffee-table book pays homage to the story of our royal past, celebrates the glory of the here and now, and even dares to forecast the future. It brings to life past, present, and future visions of black culture and showcases the power and beauty of recognizing and celebrating oneself. Beauty as an expression of who you are is power. When we define our own standards of beauty, we take back that power. GLORY encourages children around the world to feel that power and harness it.
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.
