Extract
Setting the Welcome Table.
Holiday cuisine and cookbooks by our favorite chefs ...
With the proliferation of cookbooks by black cooks, credit is finally being given where credit is due. While not always formally acknowledge as chefs, there is no question that African Americans brought good food to many a table. Written records are sparse because it's hard to create a written record of what you've created when you're forbidden by law--as slaves were--to learn to read and write. But, bit by bit, it's been happening, thanks to people like Jessica B. Harris, Vertamae Grosvenor and, of course, Edna Lewis--still every bit as much a grand dame of American foods as Julia Child is of French foods. An early chronicler of the cookbook-as-mem...See the full content of this document
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