An annotated introduction exploring the contemporary importance of the book "The House Servants Directory", the identity and character of the author, and its significance in American history.

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The Maid Narratives shares the memories of black domestic workers and the white families they served, uncovering the often intimate relationships between maid and mistress. Based on interviews with over fifty people -- both white and black -- these stories deliver a personal and powerful message about resilience and resistance in the face of oppression in the Jim Crow South. The housekeepers, caretakers, sharecroppers, and cooks who share their experiences in The Maid Narratives ultimately moved away during the Great Migration. Their perspectives as servants who left for better opportunities outside of the South offer an original telling of physical and psychological survival in a racially oppressive caste system: Vinella Byrd, for instance, from Pine Bluff, Arkansas, recalls how a farmer she worked for would not allow her to clean her hands in the family's wash pan. These narratives are complemented by the voices of white women, such as Flora Templeton Stuart, from New Orleans, who remembers her maid fondly but realizes that she knew little about her life. Like Stuart, many of the white narrators remain troubled by the racial norms of the time. Viewed as a whole, the book presents varied, rich, and detailed accounts, often tragic, and sometimes humorous. The Maid Narratives reveals, across racial lines, shared hardships, strong emotional ties, and inspiring strength.

Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.