Please join us for a very special luncheon with Toni Tipton-Martin at The Fearrington Granary. Martin has written one of the most important food books in years, The Jemima Code. This book has been omnipresent in culinary discourse since its publication a few short months ago. In celebration of Ms. Tipton-Martin and The Jemima Code, Chef Bedford’s menu for this event is inspired by the recipes of Edna Lewis, who cooked in The Fearrington House kitchen in the 1980s.
Tickets to the luncheon are $80 and include a signed copy of The Jemima Code and a three-course meal with wine, service fee and tax. Please call 919.542.3030 to reserve.
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, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.
This menu was inspired by recipes of Chef Edna Lewis.
Pear Relish & Cornmeal Crisps
Braised Beef Short Ribs
Whipped Potatoes & Roasted Parsnips
Mini Chocolate Soufflé
Dark Molasses Gingerbread Cake & Soft Whipped Cream
About The Jemima Code
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 by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers, and many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. 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. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Tipton-Martin is a culinary journalist and community activist, a coauthor 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 collection of over 300 African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection.