Food writer Toni Tipton-Martin is the owner of one of the world’s most significant collections of cookbooks published by African-American authors. This hour, we’ll talk to her about the black contribution to American cuisine – and about the skilled chefs who made the most of meager supplies – the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks” (University of Texas Press). She’ll talk about the book Saturday during the Texas Book Festival.
