For decades, chefs, food critics, and writers neglected Southern cooking. Stereotypes dehumanizing chefs remain an echo in black culture today, from Aunt Jemima, the so-called happy servant on the syrup bottle to the promise of black servitude flooding TV commercials targeted at white American travelers to the fictional character Uncle Ben, created to sell rice to those in black communities. But Edna Lewis (1916–2006) was real and a giant in the culinary world.
Lewis was born on her grandfather’s farm in the rural community of Freetown, Va., a town founded in the late 19th century by three formerly enslaved people. One was Lewis’ grandfather. He also started the first school in Freetown, holding classes in his living room.
Despite not having modern conveniences, Lewis learned to cook early on. Most of her cooking lessons were taught by her aunt, Jenny. The two would prepare food using a wood-fire stove. Without fancy spoons or scales, they used coins and measured seasonings the old-fashioned Southern way: piling baking powder on pennies, salt on dimes, and baking soda on nickels. It has been said that Lewis could tell when a cake was done “just by listening to the sound it was making.”
Lewis left home after the death of her father; she was 16 at the time. She first relocated to Washington, D.C. and later to New York City. There she took on jobs as a presser in a Laundromat and at the Daily Worker, a local newspaper. She took part in political demonstrations and campaigned for Franklin D. Roosevelt. But what Lewis didn’t know was that her cooking was about to make her a local legend in The Big Apple.
In 1948, female chefs were few and far between; black female chefs were almost nonexistent. But that didn’t stop Lewis from partnering with John Nicholson, an “antique dealer and bohemian with a taste for high society,” to open her own restaurant. It was called Café Nicholson. Located on East 57th Street in Manhattan, the café quickly became legendary.
Lewis did all the cooking. Her simple Southern dishes, the ones she learned to prepare on a wood-fire stove, attracted a crowd of famous faces: Tennessee Williams, Truman Capote, Richard Avedon, Gloria Vanderbilt, Marlene Dietrich, and Diana Vreeland. Business was great and Lewis was making a name in the culinary world.
Lewis stayed with the restaurant until 1954. Café Nicholson was sold years later to Chef Patrick Woodside.
In the late sixties, Lewis broke her leg and took a hiatus from cooking professionally. It was then that she began to compile some of her recipes. The result: the Edna Lewis Cookbook. In 1976 she wrote The Taste of Country Cooking, which became was one of the first cookbooks penned by an African-American woman to reach a nationwide audience.
Lewis’ teaching and cookbooks have influenced and inspired countless young chefs. She retired as a chef in 1992.

Source: https://www.thespruceeats.com/edna-lewis-1664995
https://en.wikipedia.org/wiki/Edna_Lewis
https://www.womenshistory.org/education-resources/biographies/edna-lewis
Image: https://www.eater.com/2017/1/7/14200170/edna-lewis-cookbook-bestseller-top-chef

Christy Price

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