'It is a love letter to Black Americans today, reminding us that joy is the root of our existence and ability to triumph. It is the love letter that we need most today.' -k_sstewart
, Tipton-Martin celebrates and honors the cultural hallmarks that allow Black American culture to flourish—even when societal failures attempt to decimate it.To find out how and why Tipton-Martin came to writerequires that we revisit the past: American culinary history owes a debt to Black Americans.
There’s the tale of Samuel Fraunces, who owned and operated a tavern in lower Manhattan in the late 1700s, which eventually became Fraunces Tavern."Black Sam," as he was known, hosted guests like General George Washington, who delivered a farewell address to his officers at that very location. You’ll read of Chef George Crum, who invented the potato chip In Saratoga Springs, New York in 1853, after a guest at his restaurant complained that his French-fried potatoes were cut too thick.
She doesn’t distance the reader from the painful parts of African American history, but merges these histories with the joyful present, inviting today’s Black Americans to indulge in the traditions of their ancestors. "So much of the storyline for African Americans in the food industry revolves around those tropes, and I have been intentional about using the same practice that created the construct to disassemble it," Tipton-Martin says. African American food is not a monolith; like other cuisines, its food identity spans regions and generations. Many of the dishes inmay come as a surprise to readers, because white America has historically put Black food into such a narrow box.
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