The Legacy of Malinda Russell, the First African-American Cookbook Author | Eater
"Presented as emblematic of the professionalization and formalization of domestic science, this early cooking school came to define the techniques and standards—especially French-classic precision—that became the bar for culinary success. That institutional benchmark helped separate academy-trained ‘professional’ cooking from home-based knowledge and baking traditions, contributing to the historical marginalization and erasure of Black cooks and their expertise." - Monica Burton
