![]() ![]() NC: Your new book includes over 100 recipes ranging from the earliest African-American cookbooks to current writers, including singer and chef Kelis. I believe the title, Jubilee, is an expression, a way to capture our freedom to cook in the ways that inspire us, and excite us, and bring us joy. We thought that those two things were mutually exclusive, which is certainly an unfair representation. Why have we felt that we had to live in this binary way in that our cultural life exists separate and apart from the traditions that are more a part of our every day? The authors in The Jemima Code illustrate this because we have not given them the ability to commingle their work life food with their home life food. TONI TIPTON-MARTIN: It is really to express all of our freedom from the stereotypes that bound us to a particular way of thinking, a particular way of cooking. NOELLE CARTER: Jubilee follows on the heels of your incredible work The Jemima Code. Shondaland recently spoke with Tipton-Martin about her advocacy and how this latest book celebrates the recipes and culinary traditions that define so much of our rich American culinary tapestry. ![]()
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