Aunt Priscilla was a pseudonym for the columnist Eleanor Purcell of The Baltimore Sun. Purcell used the image of the Mammy archetype to create a cooking column called Aunt Priscilla's Recipes which was purported to be written by an African American woman. The daily column was written in an exaggerated dialect.
About
editAunt Priscilla purportedly was a daily food columnist for The Baltimore Sun and her column ran from the early 1920s through the 1940s.[1][2] The columns were written as answers to culinary requests from readers of the newspaper and described how to cook traditional Southern recipes.[3][4] The directions for the recipes were written with "inexperienced cooks or brides in mind," according to The Baltimore Sun.[2]
Aunt Priscilla's columns were written in a dialect similar to Uncle Remus, according to writer, Alice Furlaud.[5] Lisa Hix described the dialect as an "exaggerated slave dialect."[3] Each publication included an illustration of a woman that could be considered "Jemima-like," according to Toni Tipton-Martin.[4] In a 1951 book called The Amiable Baltimoreans, the author, Francis F. Beirne, refers to Aunt Priscilla as if she was a real person.[6]
In fact, the column was written by Eleanor Purcell, who was white.[7][5] Purcell's work, according to Tipton-Martin, "was a form of minstrelsy," but "it broke with the long tradition of simply taking and publishing African American recipes without giving black cooks credit."[3] Purcell started working at The Baltimore Sun in 1916 and Aunt Priscilla's Recipes was her first feature for the paper.[2]
In 1929, a compilation of recipes mostly featuring holiday themes was published. The book was called Aunt Priscilla in the Kitchen: A Collection of Wintertime Recipes.[5] The column and the book both "are full of nostalgia for the old slave-owning south," said Furlaud.[5] The Baltimore Sun wrote that the cookbook was "well received."[2]
See also
editFurther reading
edit- Tipton-Martin, Toni (2015). The Jemima Code : Two Centuries of African American Cookbooks. Austin: University of Texas Press. ISBN 9780292745483. OCLC 890377551.
References
edit- ^ Morago, Greg (19 October 2015). "Book explores early contributions of largely forgotten black cooks". Houston Chronicle. Retrieved 2017-12-13.
- ^ a b c d "Miss Purcell Dies at 83". The Baltimore Sun. 1963-04-21. p. 33. Retrieved 2017-12-13 – via Newspapers.com.
- ^ a b c Hix, Lisa (22 January 2016). "Out of the Shadow of Aunt Jemima: The Real Black Chefs Who Taught Americans to Cook". Collectors Weekly. Retrieved 2017-12-12.
- ^ a b Tipton-Martin, Toni (28 April 2010). "Aunt Priscilla: Newspaper Culinary Columnist?". The Jemima Code. Retrieved 2017-12-12.
- ^ a b c d "Christmas Delights In Aunt Priscilla's Cookbook". NPR.org. 25 December 2008. Retrieved 2017-12-12.
- ^ Beirne, Francis F. (1951). The Amiable Baltimoreans. Baltimore, Maryland: Johns Hopkins University Press. p. 343. ISBN 9780801825132.
- ^ Wallach, Jennifer Jensen (2013). How America Eats: A Social History of U.S. Food and Culture. Rowman & Littlefield. pp. 186. ISBN 9781442208742.
aunt priscilla recipes.
External links
edit- Correct Cookery (July 22, 1921)
- Sliced Cucumber Pickle (August 19, 1936)
- Shrimp Creole (December 7, 1943)
- Clippings - Aunt Priscilla's Recipes