Toni Tipton-Martin is co-author of A Taste of Heritage: The New African American Cuisine, contributor to Culinaria: The United States, and editor of a new edition of The Blue Grass Cook Book by Minnie C. Fox. Her latest book is The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press). 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 cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors. 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. 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.