The Jemima Code: Two Centuries of African American CookbooksWomen 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