collard greens with cornmeal dumplings

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One of my favorite cookbook purchases of the last year is Toni Tipton-Martin‘s Jubilee: Recipes from Two Centuries of African American Cooking. It’s one of those incredible books that even from the pages of the introduction quietly but irrevocably pivots some of the ways you think about food. Tipton-Martin talks about growing up in the Black Beverly Hills of Los Angeles, one of several communities in the U.S. that she says are rarely discussed in the media, “an omission of black middle and upper classes that serves to stereotype African Americans as poor, uneducated, and possibly dangerous.” Growing up, she had a diverse culinary upbringing, with her mother’s homegrown fruits and vegetables at the center, but she found that culinary heritage, and the larger story of the African American food that encompasses the middle class and well-to-do “was lost in a world that confined the black experience to poverty, survival, and soul food.” She found it frustrating. With this book, she hoped to tell a multifaceted story of African American food that includes, but also looks beyond, what people call Southern and soul.

smoky soul stock with bacon swapthe vegetablesready to make the greenswash your greens

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