Skip
Current Issue
This Month's Print Issue

Follow Fast Company

We’ll come to you.

2 minute read

The Lost Cookbooks Of African American Chefs

A bit of credit, finally, where credit is due.

  • <p><em>The House Servant’s Directory</em><br />
Robert Roberts<br />
Boston: Munroe and Francis, 1827; New York, Charles S. Francis, 1827 <br />
Facsimile edition, Waltham, Massachusetts; Gore Place Society, 1977<br />
180 pages</p>
  • <p><em>A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen</em>, by Malinda Russell<br />
Published by the author<br />
Printed by T.O. Ward, Paw Paw, Michigan, 1866<br />
Facsimile edition, Detroit: Inland Press, 2007<br />
40 pages</p>
  • <p><em>The Farmer Jones Cook Book</em><br />
Issued by Fort Scott Sorghum Syrup Company<br />
Kansas, 1914<br />
26 pages</p>
  • <p><em>Aunt Caroline’s Dixieland Recipes: A Rare Collection of Choice Dishes</em><br />
Compiled by Emma and William McKinney<br />
Chicago: Laird and Lee, 1922<br />
147 pages</p>
  • <p><em>Mammy’s Cook Book </em><br />
Katharin Bell<br />
1927<br />
160 pages</p>
  • <p>Omega Flour's promotional cookbook campaign.</p>
  • <p>A promotional Aunt Jemima-branded cookbook.</p>
  • <p><em>A Date with a Dish: A Cook Book of American Negro Recipes</em><br />
Freda De Knight<br />
New York: Hermitage Press, 1948</p>
  • <p><em>Plantation Recipes</em><br />
Lessie Bowers<br />
New York: Speller and Sons, 1959<br />
194 pages</p>
  • <p><em>Soul Food Cookbook</em><br />
Bob Jeffries<br />
Indianapolis: Bobbs-Merrill, 1969<br />
116 pages</p>
  • <p>Into the 70s the soul food era kicks off--this book lovingly assembled in West Oakland.</p>
  • <p>And we'll admit, the 70s had some fantastic graphic design.</p>
  • <p><em>New Orleans Cook Book </em><br />
Lena Richard<br />
New York: Dover, 1985<br />
146 pages</p>
  • <p><em>Chez Helene: “House of Good Food” Cookbook</em><br />
Austin Leslie<br />
New Orleans, Louisiana: De Simonin, 1984<br />
64 pages</p>
  • <p>By 1973, Pearl looked through old icons, and right through the book, right at the reader.</p>
  • <p><em>Stirrin’ the Pots on Daufuskie</em><br />
Billie Burn<br />
Hilton Head, South Carolina: Impressions, 1985<br />
197 pages</p>
  • <p>Edna Lewis--so much poise, geometric, and color balance in this cover. Gorgeous.</p>
  • <p><em>Aspects of Afro-American Cookery</em><br />
Howard Paige<br />
Lanthrup Village, Michigan: Aspects, 1987<br />
256 pages</p>
  • <p><em>In Pursuit of Flavor</em><br />
Edna Lewis<br />
New York: Knopf, 1988<br />
323 pages</p>
  • 01 /19

    The House Servant’s Directory
    Robert Roberts
    Boston: Munroe and Francis, 1827; New York, Charles S. Francis, 1827
    Facsimile edition, Waltham, Massachusetts; Gore Place Society, 1977
    180 pages

  • 02 /19

    A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen, by Malinda Russell
    Published by the author
    Printed by T.O. Ward, Paw Paw, Michigan, 1866
    Facsimile edition, Detroit: Inland Press, 2007
    40 pages

  • 03 /19

    The Farmer Jones Cook Book
    Issued by Fort Scott Sorghum Syrup Company
    Kansas, 1914
    26 pages

  • 04 /19

    Aunt Caroline’s Dixieland Recipes: A Rare Collection of Choice Dishes
    Compiled by Emma and William McKinney
    Chicago: Laird and Lee, 1922
    147 pages

  • 05 /19

    Mammy’s Cook Book
    Katharin Bell
    1927
    160 pages

  • 06 /19

    Omega Flour's promotional cookbook campaign.

  • 07 /19

    A promotional Aunt Jemima-branded cookbook.

  • 08 /19

    A Date with a Dish: A Cook Book of American Negro Recipes
    Freda De Knight
    New York: Hermitage Press, 1948

  • 09 /19

    Plantation Recipes
    Lessie Bowers
    New York: Speller and Sons, 1959
    194 pages

  • 10 /19

    Soul Food Cookbook
    Bob Jeffries
    Indianapolis: Bobbs-Merrill, 1969
    116 pages

  • 11 /19

    Into the 70s the soul food era kicks off--this book lovingly assembled in West Oakland.

  • 12 /19

    And we'll admit, the 70s had some fantastic graphic design.

  • 13 /19

    New Orleans Cook Book
    Lena Richard
    New York: Dover, 1985
    146 pages

  • 14 /19

    Chez Helene: “House of Good Food” Cookbook
    Austin Leslie
    New Orleans, Louisiana: De Simonin, 1984
    64 pages

  • 15 /19

    By 1973, Pearl looked through old icons, and right through the book, right at the reader.

  • 16 /19

    Stirrin’ the Pots on Daufuskie
    Billie Burn
    Hilton Head, South Carolina: Impressions, 1985
    197 pages

  • 17 /19

    Edna Lewis--so much poise, geometric, and color balance in this cover. Gorgeous.

  • 18 /19

    Aspects of Afro-American Cookery
    Howard Paige
    Lanthrup Village, Michigan: Aspects, 1987
    256 pages

  • 19 /19

    In Pursuit of Flavor
    Edna Lewis
    New York: Knopf, 1988
    323 pages

Of the 100,000+ recipe collections published over hundreds of years of American history through the end of the 20th century, only 200 or so have been credited to black cooks and writers.

It’s a stark fact that opens The Jemima Code, which you could describe as a history book about cookbooks, by Toni Tipton-Martin. It’s an overview of 150 books, many rare, the vast majority out of print, that were written and sometimes even published by slaves and other black authors—work that was often attributed with varying-to-nonexistent degrees of credit.

The title comes of the book comes from Aunt Jemima herself. "Aunt Jemima materialized in the 1880s, a product of commercial advertising inspired by the comic blackface routines of white vaudeville actors," explains John Eggerton in the book’s forward. "As black women grew more self-assured and instrumental in the culinary arts of the post-bellum South, their white mistresses and masters had to find an explanation for this anomaly; in a culture that considered all blacks to be inferior, there was no room for exceptional intelligence and skill. They needed a female counterpart to the loyal and compliant Uncle Tom—a mythic persona, a caricature for all seasons."

What arose was Aunt Jemima—first played by a 59-year-old former slave named Nancy Green at the 1893 World’s Fair in Chicago. A warm, grandmotherly housekeeper for sure, but also one whose virtues were presented in a non-threatening way. Her figure was asexual. Her disposition was constant joy. Her background was uneducated. And her cooking wasn’t born from talent, study, or creativity, but a sort of mystical dumb southern luck, Tipton-Martin explains.

"The Aunt Jemima advertising trademark...provided a shorthand translation for a subtle message that went something like this: ‘If slaves can cook, you can too,’ or ‘Buy this flour and you’ll cook with the same black magic that Jemima put into her pancakes.’" Tipton-Martin writes in the book. "In short: a sham."

As you flip through excerpts of the 150 cookbooks featured in The Jemima Code, it’s more than a little depressing to see this mammy figure played out over and over on book covers which, otherwise, contain thoughtful recipes and methodologies developed by authors who are, in essence, forced to reinforce these stereotypes. To make matters worse, female slaves rarely lived much beyond the age of 33—a fact that only makes these caricature-laden covers a larger lie.

But the imagery evolves over time. And by the 1970s, the Black Power movement had swung the pendulum. On the cover of Pearl’s Kitchen (1973), Tony Award-winner Pearl Bailey stares through the fourth wall right into your eyes. Her jewelry and hair both shine in an intense, strong feminine moment, and it will take you a few moments to realize: She’s actually been clasping a raw chicken the whole time.

As a retrospective, the book’s succinct overview of a very wide topic makes it a fantastic reference manual, but you, like I, may find yourself constantly teased by the brief scans of cookbooks gone, wanting to open each up to pore over the recipes of our earliest American chefs who defined the regional cuisine that our country is most known for: Southern and Creole cooking.

Luckily, there may be an answer to that impulse. Because to follow up The Jemima Code, Tipton-Martin is penning her own cookbook based upon these historic recipes. So even if our history will always look the wrong way, at least it will taste right.

loading