JubileeRecipes from Two Centuries of African American Cooking: A Cookbook
Winner of Julia Child & James Beard Awards! Named “One of the Best Cookbooks of the Year” by the New York Times, The New Yorker, National Public Radio, and Chicago Tribune. Recipes and stories, ingredients, techniques, and history, show the breadth of black cooking from slavery, home cooks, chef writers, entrepreneurs, and restaurateurs. Excellent resource for dietetics professionals in helping attain competency in black culture and cuisine.
Author Toni Tipton-Martin in the book Jubilee takes us on a journey of the historical culinary significance from the shores of Africa to the roots of African American heritage cooking. This cookbook's homage to the author's 400+ vast collections of delectable recipes show African cuisine's parallel significance and survival before the Middle Passage. The author shows how many familiar dishes had evolved into our present-day meals and how African and African-American cooking historically influenced our national treasure cuisines. Denine Rogers, MS, RDN, LD, FAND, Past Chair of NOBIDAN (National Organization of Blacks in Dietetics and Nutrition), Integrative & Functional Registered Dietitian Nutritionist, Owner of Living Healthy
Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate. Bon Appétit
I know. I know. 5 stars, but this book is just delicious. The anthropologist/chef in me is absolutely thrilled. Gojes, 2019
Although I live in the far North, I am aware of Ms. Tipton-Martin’s reputation as a scholar of African American culinary history…I learned something on every page. As a Caucasian, so much of the culinary history and its backstories were, I am sorry to say, new to me. Mary C., Amazon 2019
Level 1 & 2 CPE
Suggested Performance Indicators: 1.1.3, 1.7.5, 1.7.6, 1.8.5, 8.5.2, 8.5.3, 8.5.4, 9.4.2, 13.2.2, 13.2.6
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon successful completion, the users will be able to:
1. Discuss three important points about the early history of African American cooking: how it developed, cooking techniques, and which ingredients were brought from Africa.
2. Describe these recipes: spoon bread, pot likker, calas, the “Holy Trinity,” gumbo, stewed greens, and Hoppin’ John.
3. Describe how black cooks found creative substitutes for these recipes/foods: yeast, baking powder, coffee, and flour.
4. Discuss alcohol and African Americans: famous bartenders and their achievements, methods and substitutes, and alcohol’s role in purchasing freedom.
5. Explain the debate about which thickener to use for gumbos and adding sugar to cornbread.
6. Explain the significance of: the New Year’s Day meal, peanuts, chicken pie on Christmas, Shrimp and Grits missing in black cookbooks, coconut cake, tea cakes, bread pudding, and pralines.
7. Discuss the stories behind: topping sweet potatoes with sweeteners, “The Negro Welcome,” barbecue and politics in Mississippi, and baking a cake “the usual way.”
Why we chose this book
We wanted a book with top credentials in history, cultural, and culinary topics that emphasized food created and enjoyed by a large group of Americans. Our desire was for dietetics practitioners to become more competent in counseling, writing menus, and adapting nutrition guidelines for those clients.
About the author
Toni Tipton-Martin was the first African American food editor of a major daily newspaper—the Cleveland Plain Dealer. She is a culinary journalist, book author, and activist who has dedicated her career to building a healthier community and world. Her collection of more than 300 African American cookbooks was exhibited at the James Beard House. She has received numerous awards and recognitions.