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."
The post-slavery culinary history — appropriation, erasure, and resistance.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: DEEP CONTINUATION