January 27, 2015 at 1:55 pm, by Toni Tipton-Martin
This will be the last regular post for The Jemima Code — a blog that turned the spotlight on America’s invisible black cooks and their cookbooks, grew into a traveling exhibit and book that will be published in Fall 2015 by the University of Texas Press, and spawned a 501c3 nonprofit organization, housed at the University of Texas, Austin. Three new initiatives, inspired by current events, will take its place.
Over last year’s Thanksgiving weekend, an MSNBC segment with Melissa Harris-Perry shifted attention from outrage and protests over racial profiling in Ferguson, Mo. to racial stereotyping in the food world. The topic of discussion: food, race and identity. Using Jim Crow era imagery and ignored culinary history as the backdrop, a panel of experts introduced viewers to a surprisingly academic food justice dialogue, raising a question black food professionals wrestle with all the time:
What we can learn about who we are when we shake off the shame about how or what we eat?
The gathering included Psyche Williams-Forson, author of Building Houses Out of Chicken Legs: Black Women, Food, & Power, and directed some much-needed attention to the idea of reclaiming ancestral foods as a source of cultural pride. Williams-Forson, whose illuminating scholarship examines the complex relationship between racist and realistic characterizations of our food traditions, acknowledged the destructive legacy associated with negative images of African American food choices. The insightful scholar also pointed to positive aspects of her affirming work that encourage black women to embrace the myriad ways our foremothers used food for economic freedom and independence, community building, cultural work and to develop personal identity.
Take watermelon and fried chicken for instance. Some black folks feel demonized when they eat these foods in public, while chefs in trendy restaurants all around the country earn high dollars for watermelon salad and gluten-free gospel bird. And don’t even get me started talking about the book and blog that made white authors household names when they capitalized on the label “thug” and its new meaning — symbolizing “a slice of the African American urban underclass by others privileged to define them, label them, and take their lives…,” as Michael Twitty stated, while black authors struggle to secure publishing contracts. (You’ll have to read his blog post and the comments about Thug Kitchen on Afroculinaria.com to get the scoop.)
Even with evidence pointing to valuable African American foodways, the discussion ended with frustration as MHP exclaimed: “I feel like we just need to bring joy to eating all of it.”
It was as if “nerdland’s” exasperation (MHP’s self description) parted the Red Sea, offering freedom to culinary history’s slaves through new projects for The Jemima Code.
The first is a follow-up cookbook that Rizzoli will publish in the Fall of 2016. The Joy of African American Cooking features 400 to 500 recipes tested for today’s home kitchen, tracing the history of dishes created by African American cooks over three centuries, including influences of Africa, the Caribbean, and the American South.
The John Egerton Prize I received last fall inspired what comes next. We are still in the planning stages, but keep your fingers crossed for a Juneteenth weekend symposium in Austin, Texas, inviting scholars, researchers, students, journalists, authors, restaurateurs, farmers, chefs, activists, and anyone interested in exploring issues of social injustice through the lens of food to attend Soul Summit: A Conversation About Race, Identity, Power and Food.
The activities begin on Emancipation Day (June 19) with a reception hosted by African American culinary students, then we will spend the next day and a half eating and drinking together on the grounds of Austin’s Historic Black College Huston-Tillotson University, while discussing the complex intersection of African American foodways traditions and how they have been used to define culture. Well-known and respected African American food industry experts (including Williams-Forson, Twitty and the soul food scholar, Adrian Miller) will challenge our thinking about the foods that comprise the traditional African American diet, the ways those foods and the people who prepared them have been characterized and the impact of those representations on our communities. We will explore the ways food continues to shape economic opportunities and community wellness and what some folks are doing about it. Renown African American chefs and mixologists will excite our palates with traditional, modern, and vegan fare.
Finally, I know that everyone can’t open the doors to a restaurant honoring the food and memory of a fabulous cook and relative the way that chef Chris Williams does every week with upscale, bowl-licking shrimp and grits at Lucille’s in Houston. So instead, I hope to reduce food shaming and “bring joy” to cultural eating through an online living cookbook and public archive that also picks up where The Jemima Code’s expanded history leaves off.
It is under construction now, but when business and sociology students are done with it this summer, the website will invite people of every culture to log-in, share recipes, photos, and stories about their favorite invisible cook. In my vision, this diverse group of “Jemimas” will turn the spotlight onto individuals so we can begin to embrace one another without prejudice or as members of a group associated with a particular race or food tradition.
If that’s not enough to spur joy in African American cooking, the comment section will remain open for other suggestions.