The Jemima Code by Toni Tipton Martin
Chapter 2 discusses the movement past stereotypes of “negro servitude” towards a mastery in the art of hospitality services. The author explains , ” In the early twentieth century, as the Harlem Renaissance whipped up interest in the music, literature, and food of the “Negro Race” domestic-science students established reputations for refined kitchen aptitude that confined a cooks’s repertoire to plantation cabin cookery”
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Every chapter of this book contains recipes from cookbooks authored by African Americans. The recipes are in their original form using ingredients and techniques available at the time. This week, experiment with as many of the recipes as you can. The challenge here is that sometimes quantities and directions are missing. Many times the writer assumes the person making the recipes understands a standard cooking practice for the times. To carry out some of these recipes you will have to be creative and fill in the blanks. Please share your experiences in exploring the recipes with the Facebook group. Take pictures and share what you did (especially at points where a quantity or method is missing) or would do differently than the written recipe.
Recipes in this Chapter:
Baked Fish – Jambalya – Creole Dish – Tomato Relish – Tomato and Sardine Appetizer – Coquilles of Sweetbread – Fish Timbale – Butter Brown Sauce – Boiled Halibut with Sauce – Asparagus Soup – Bean Soup – Bisque of Clams – Bisque of Lobster – Mock Chicken – Mock Veal Cutlet – Peanut Patties – Brown Sauce – Peanut Sausage – Creamed Celery – Collards – Virginia Beaten Biscuit – Southern Sweet Potato Biscuits – Johnny Reb Cake
Similar Family Recipes:
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