Reconstruction, Jim Crow, and the Commodification of Black Cooking

One of 10 entries · AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: DEEP CONTINUATION

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.

I Preparation II General III Pastry Technique IV Heat Application V Wet Heat VI Presentation And Philosophy VII Sauce Making VIII Grains And Dough IX Preparation And Service X Viral

Further training content for this entry is being completed.