| Urban Life African Americans in Food Service |
Pullman porters and cooks-those emissaries of tradition and popular culture between diverse and far-flung black communities-not only organized themselves into one of the most effective transportation unions, but also prepared and served thousands of meals on a daily basis.
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In the fifties, suburban lifestyles and ideals championed new kinds of social gatherings. The casual backyard cook-out or barbeque and the cocktail party were all profiled in African American magazines such as Ebony and Jet. Modernization of kitchen appliances, electrification of cooking implements, and the evolution of processed foods caused significant changes in cooking and eating patterns. Ebony Magazine began featuring regular food columns, and food columnist Freda Deknight authored The Ebony Cookbook in 1969. The Historical Cookbook of the American Negro, by Sue Bailey Thurman, was published in 1958 by the National Council of Negro Women.
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