Toni Tipton-Martin

Toni Tipton-Martin is a food journalist, culinary historian, author, and editor whose career has contributed to a deeper understanding of America's culinary heritage. Tipton-Martin is recognized for her work exploring the stories of African American cooks and the impact of their recipes on American cooking. She became the first African American woman to serve as food editor at a major daily newspaper, the Cleveland Plain Dealer, after working as a nutrition writer for the Los Angeles Times and as a contributing editor to Heart and Soul Magazine. Her journalism career, grounded in cultural advocacy and nutritional education, has established a foundation for her contributions to food writing and culinary history.

Tipton-Martin is the author of a trilogy of books documenting two centuries of African American culinary achievement. Her works include "Jubilee: Recipes From Two Centuries of African American Cooking," a collection that expands the narrative of African American cuisine, and "The Jemima Code: Two Centuries of African American Cookbooks," an annotated bibliography that highlights the stories behind her collection of rare cookbooks. Her third book, "Juke Joints, Jazz Clubs, and Juice: Cocktails From Two Centuries of African American Cookbooks," examines the traditions of Black drinking culture. Tipton-Martin has assembled a personal library of rare African American cookbooks, which serves as the basis for her research in culinary history and food culture.

Tipton-Martin serves as editor in chief of Cook's Country magazine and appears as a cast member on its public television show, where the team explores regional American dishes and examines the intersections of food, history, and community. She has appeared as a guest judge on Bravo's "Top Chef," was featured on CBS Sunday Morning's annual Food Show, and appeared in the Netflix docuseries "High on the Hog," which explores the history of African American food. Her work across television, print, and digital media positions her as a leading voice in food journalism, African American culinary history, and cultural preservation.

Tipton-Martin's work has been recognized with several industry honors, including the Julia Child Foundation Award, three James Beard Book Awards, the International Association of Culinary Professionals Trailblazer Award, Book of the Year Award, Member of the Year Award, and the James Beard Lifetime Achievement Award. She has been a featured speaker at institutions such as the Library of Congress, Duke University, the University of North Carolina, the Austin History Center, and the Longone Center for American Culinary Research at the University of Michigan.

In addition to her writing and editorial work, Tipton-Martin is a founding member of several food-focused nonprofit organizations, including the Southern Foodways Alliance, Foodways Texas, and The SANDE Youth Project, which addresses childhood hunger, obesity, and disease by promoting the connection between cultural heritage, cooking, and wellness. Her work emphasizes the reclamation and refinement of African American culinary history, challenging stereotypes and inspiring scholars, chefs, and food enthusiasts.