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Toni Tipton-Martin
Food and Nutrition Journalist and Cookbook Author From Wikipedia, the free encyclopedia
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Toni Tipton-Martin is an American food and nutrition journalist and author of several cookbooks, including Jubilee. She serves as the editor-in-chief for Cook's Country. She received the Julia Child Award in 2021, and two James Beard awards.[2]
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Biography
Tipton-Martin worked as a reporter for the Los Angeles Times in the 1980s.[2] She moved to the Cleveland Plain Dealer in 1991, where she was the first Black person to serve as editor of a food section for a large U.S. newspaper.[3] She was named as the editor in chief for Cook's Country in 2020, replacing former editor Tucker Shaw. Her role as editor-in-chief was noted as one of several Black women who were named to top roles for various magazines at the same time.[2][3] Tipton-Martin's books focus on the cooking of African Americans, and as part of the work involved in writing them, Tipton-Martin researched various historical cookbooks by Black Americans.[4][5] She self-published The Jemima Code after presenting it to an agent who then disappeared.[4] In 2005, she published a reprint of an early 20th century cookbook, [6] Tipton-Martin appeared in the Netflix docuseries High on the Hog. She moved to Baltimore in 2018 with her husband.[4] She is the mother of four.[7]
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Books
- The Blue Grass Cook Book, by Minnie C. Fox (University Press of Kentucky, 2005). Tipton-Martin wrote the introduction.
- The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press, 2015)[8]
- Jubilee: Recipes from Two Centuries of African-American Cooking (Clarkson Potter, 2019).
- Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks (2023).
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Awards and honors
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Tipton-Martin is the winner of two James Beard awards.[9] In 2016, she won the Reference and Scholarship award for The Jemima Code, and Jubilee was awarded Best American Cookbook in 2020.[10] She was the 2021 recipient of the Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts.[11] Tipton-Martin is the recipient of the International Association of Culinary Professionals (IACP) Trailblazer Award (2020)[12] and its Book of the Year Award (2020, for Jubilee: Recipes from Two Centuries of African-American Cooking).[13]
- Media Award, American Heart Asn, 1988; [14]
- Nutrition Writing Award, Carnation County, 1988; [14]
- Media Excellence Award, Am Heart Asn, 1989; [14]
- Los Angeles Times Editorial Award, 1991; [14]
- Outstanding Dedication & Service Award, 1995: [14]
- Harry A. Bell Grants for Food Writers, 2003; [14]
- Austin Community Leadership Award, Univ Tex, 2010; [14]
- John Egerton Prize, Southern Foodways Alliance, Univ Miss, 2014; [14]
- James Beard Awards, 2016;
- International Association of Culinary Professionals (IACP) Trailblazer Award, 2020;
- International Association of Culinary Professionals (IACP) Book of the Year Award (2020, for Jubilee: Recipes from Two Centuries of African-American Cooking)
See also
- Bertha L. Turner, she was mentioned in Tipton-Martin's book
References
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