Toni Tipton-Martin

Toni Tipton-Martin is a culinary journalist, author and community activist who has dedicated her career to building a healthier community. She is the author of The Jemima Code: Two Centuries of African American Cookbooks, a book that celebrates the important legacy of African American cooks and their cookbooks. She is the winner of a 2016 James Beard Book Award, the 2016 Art of Eating Prize and the recipient of a 2015 Certificate of Outstanding Contribution to Publishing from the Black Caucus of the Library Association. She founded a 501(c)3 nonprofit organization that promotes the connection between cultural heritage, food and health through two events—the Children’s Picnic: A Real Food Fair; and Soul Summit: A Conversation About Race, Identity, Power and Food. Toni is profiled in the 35th Annual 2016 Aetna African American History Calendar, is a member of the James Beard Awards committee and a co-founder of Southern Foodways Alliance and Foodways Texas.

Toni was invited twice by First Lady Michelle Obama to the White House, was the first African American Food Editor of a major daily newspaper, the Cleveland Plain Dealer; the nutrition writer for the Los Angeles Times; and a contributing editor to Heart and Soul Magazine. She is a member of the Advisory Board for Oldways’ African Heritage Diet Pyramid.



The Jemima Code: Two Centuries of African American Cookbooks

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. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.

The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.