This historical book shows the evolutionary changes that black cooks had to go through to show their contributions to the culinary profession. Some early voices on eating for good nutrition were family cooks and others were trained nutrition or culinary professionals. Written by the first black food writer for a major newspaper-Cleveland Plain Dealer.
James Beard Award Winner! This book is first of its kind, exploring more than 150 rare and important black cookbooks, the author honors culture, culinary, and nutritional history by those who nourished generations of Americans.
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