The first published books by African-Americans in the United States relating to food did not appear until 1827 (a hotel and servant/waiter guide) and 1866 (the first cookbook) respectively. Early contributions by African-Americans were significant in this area before, during, and after those years, but often remain undocumented in primary sources. From a historical perspective looking back, we can see that African food and culinary history influences early southern cooking, though, and how it expanded from there. The lists below contain primary and secondary sources that address a variety of aspects of African-American cookery history and the many roles of African-Americans in this history: as sources, authors, cooks, subjects, and scholars.
From Knox Gelatine: Desserts, Salads, Candies and Frozen Dishes, c.1936