Reconstruction, Jim Crow, and the Commodification of Black Cooking
I
Origin
The period from 1865 (end of slavery) through the early 20th century produced a specific tension in African American culinary history: the same cooking traditions that had been dismissed as "slave food" and forced on enslaved people became, after Emancipation, the cooking that White America celebrated — while simultaneously refusing to credit the Black cooks who created it. This period established the pattern of culinary appropriation without attribution that Toni Tipton-Martin has documented as "the Jemima Code."
II
Description
The post-slavery culinary history — appropriation, erasure, and resistance.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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