Again, food teaches a lot about culture. (And books about etiquette and deportment–lots of good stuff there). But here’s a reference to a new book:
Sick of these demeaning caricatures, Tipton-Martin researched and wrote The Jemima Code: Two Centuries of African American Cookbooks, published late last year by University of Texas Press, to explore the lives of the real black women, and men, who worked as cooks and chefs after the Civil War. Discovering their artistic and scientific contributions to the culinary world was her way of breaking the Jemima Code.
It’s a long article and worth coming back to. Cites several special collections w/focus on cookbooks.