Austin food historian Toni Tipton-Martin has been on a decades-long mission to smash stereotypes. In her new cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking,” Tipton-Martin shines a light on a wide variety of recipes perfected and preserved by African American cooks at home, in restaurants and in social settings of all kinds.

“I have tried to honor the kind of joyous cooking that would have turned yesterday’s enslaved and free cooks into today’s celebrity chefs with glittering reputations grounded in restaurant fare and cookbook publishing,” Tipton-Martin wrote. “I have reclaimed their timeless wisdom and the new light it sheds on the meaning of African American cuisine. And I have tried to end dependency on the labels “Southern” and “soul” and on the assumptions that limit my ancestors’ contributions to mindlessly working the fields where the food was grown, stirring the pot where the food was cooked, and passively serving food.”

Bernice Torregrossa:

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