Toni Tipton-Martin

This book is full of excellent and interesting recipes that are the product of deep scholarship. The text, however, is annoying. Toni Tipton-Martin is a journalist but she has not applied the principles of taut writing to this text. Instead it is wordy and sometimes pretentious. She uses a lot of synonyms for "said". In her enthusiasm for retelling the stories of excellent Black chefs and caterers, she underplays the multi-racial interaction that brought these foods to white cooks too. Like music, listeners influence musicians who influence listeners and other musicians. Ms Tipton-Martin does not always note the botanical origins of plants. Many of the staples she hauls across from Africa started here and went to Europe first.… (altro)

To categorize this solely as a cookbook would not even come close to capturing this work of art. It is an exquisitely-written history that intertwines a wealth of research, nostalgia (in the best way), and a "larger vision of African American culinary history" (311) that both embraces and expands beyond soul food and the standard narrative. Toni Tipton-Martin says:
"And I have tried to end dependency on the labels "Southern" and "soul," and on the assumptions that limit my ancestors' contributions to mindlessly working the fields where the food was grown, stirring the pot where the food was cooked, and passively serving food in the homes of the master class." (13)
There is no clichéd history here. Instead, Tipton-Martin crafts a story of urban enclaves in Los Angeles, Louisiana kitchens, Civil War plantations, West African villages, "African botanical heritage" (15), segregated black towns in Kansas...all of it, she says, to "help you see some of the ways dishes and styles have evolved over time, spurring your imagination, broadening your perception of the black culinary experience." (17) She picks up the unfinished work of Arthur (Arturo) Schomburg, the Afro-Puerto Rican historian who started an outline that would celebrate "black cooking as an expression of black achievement." (14)

Tipton-Martin sees all the moving parts of history--the shifting narratives, the untold stories, and the hegemonic stereotypes (e.g. Aunt Jemima). I have not yet read her The Jemima Code: Two Centuries of African American Cookbooks, but that is absolutely going on the list of must reads. Jubilee is fully deserving of its awards on merit of the narrative alone, but then there are the recipes...

For the uninitiated (like myself), there are some surprises in store. Despite two lengthier trips to New Orleans, I learned that "'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer, or a garlic-butter sauce." My Italian grandma would have recognized the recipe as what she called "scampi" with...Worcestershire sauce. There are several wonderful meat recipes I haven't tried yet, but I've dug into some of the veggie ones. The "Braised Summer Squash with Onions" pairs rosemary, bacon drippings, and patience for probably the only summer squash I've ever actually enjoyed. The "Broccoli and Cauliflower Salad with Curried Dressing" might make you rethink your dislike of raw vegetables (do make this one ahead, however, unless you like very sweet mayonnaise--the sugar needs time to dissolve and draw out the flavor from the veggies). There are "classics" too, including an absolutely terrific "Country-Style Potato Salad" that will be my "go-to" recipe henceforth. Split into sections on appetizers, beverages, breads, soups & salads, sides & vegetables, main dishes, and desserts, it is hard not to keep this book on the kitchen counter everyday.

What is also very striking is how Tipton-Martin steps back (unlike so many other cookbook authors), and amplifies ancestral voices, colleagues' voices, and steps back in just to put in her own twist here and there. The photos by Jerrelle Guy and Eric Harrison are stunning. The food and its history take center stage.

And back to the barbecue shrimp-meets-scampi. As with many of the sentences she writes, Tipton-Martin packs in a lot of punch that reminds those of us who are not part of the African diaspora why we need to read the book:
"When I tied all these diasporic practices together, I observed a culinary IQ that is both African and American, the very definition of fusion cooking. You might think this intelligence is not all that different when compared to other world cuisines. And you would be right. But the idea that African Americans shared these qualities with the rest of society has been ignored for far too long." (italics mine) (15)
And as much as there are common threads, there is also a "distinct African American canon" (14) that celebrates the creative force of hard truths, ingenious spirit, and culinary artistry that is the tapestry of African American food.… (altro)

An extremely engrossing and well-ordered compilation of cookbooks written by African Americans, and definitely worth a read. The earliest example, 'The House Servant's Directory' is from 1827, and is followed by a guide to 'Hotel Management.' Authors included are celebrity not-chefs like Mahalia Jackson and Pearl Bailey, as well as the legendary chef and restaurant superstar Leah Chase.

I found [b:Soul to Soul: A Soul Food Vegetarian Cookbook|2603183|Soul to Soul A Soul Food Vegetarian Cookbook|Mary Burgess|https://d2arxad8u2l0g7.cloudfront.net/books/1275732701s/2603183.jpg|2627823] especially interesting, and will borrow a copy to read via inter-library loan. A vegetarian soul food cookbook from 1976!

The books are all thoughtfully chronicled. There are not too many recipes, as this is more a study of African American cookbooks than a cookbook. The covers often speak volumes about the history of the USA.

**eARC Netgalley**… (altro)