Woven into it are profiles of chefs, bartenders, home cooks, nutritionists, cooking school teachers, and activists, illuminating Black American food history from the early days of the American Revolution to today. Jubilee is as much a history book as a cookbook. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs. "The gift that the cookbook authors give us is validation to convince the broader community that our story existed and that it mattered," Tipton-Martin says, of the legacy of Black chefs and home cooks, and their written recipes and stories. In Jubilee, Tipton-Martin brings these masters into our kitchens. Harris, and combed through the library of Afro-Latino historian and writer Arturo Schomburg, which was purchased by the New York Public Library after his death on June 10, 1938. For Jubilee, she reexamined her collection, the writings of Dr. Among several prominent historians who have documented this culinary legacy, Tipton-Martin collected hundreds of cookbooks by Black American authors these formed the foundation for her previous book, The Jemima Code: Two Centuries of African American Cookbooks.
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