In 1991, Toni became the first African American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. With the Egerton Prize as seed money, Toni hosted Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day gathering that invited writers, scholars, authors, chefs, students and anyone interested in food justice to come together and celebrate African American Foodways. She received Notable Mention in The Best American Essays of 2015.įormer First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives, and in 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work. In 2016, Toni was featured on CBS Sunday Morning’s annual Food Show in the anthology, Best Food Writing of 2016 and in Aetna’s 35th Annual African American History Calendar. She is a James Beard Book Award winner and has appeared as a guest judge on Bravo’s Top Chef. Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, classes, and foundation. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration.
Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens.
After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine.
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