![]() ![]() ![]() Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. I think a great place to start would be with Toni Tipton Martin’s The Jemima Code: Two Centuries of African American Cookbooks. Even if you cannot make the dinners, join the club and be a part of the discussion. We are inviting you to join us in reading a cookbook then meet at the end (approx 2 months) with a 4 course pop-up dinner hosted by Boricua Soul featuring recipes or ideas inspired by the book. Our favorite cookbooks tell a story that makes cooking the recipes in them a deeper experience. There are a lot of great cookbooks out there that go deeper than just ingredients and directions. ![]()
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