The history of culinary art would never be complete without including the work of Josephine E. Jones. As possibly the first African-American woman to work in management at a Fortune 500 company, Ms. Jones went from a temporary worker at Standard Brands (now known as Nabisco) to a 31-year career as supervisor of their employees’ cafeteria. The care, effort, and attention to detail in the designs she created made her groundbreaker in so many ways.

This portfolio makes a great gift for people involved in the world of culinary art, for foodies, and even those who just love food art. I voluntarily reviewed an Advanced Reader Copy of this book provided by the publisher and Net Galley but the thoughts expressed are my own.

In The Culinary Art Portfolio, Wendy Jones showscases the culinary art photography of her mother Josephine E. Jones. Josephine may have been the first African American woman in management at a Fortune 500 company in 1967.

The photography is gorgeous and I would love to buy a printed book. The photos are printed on glossy paper and can be removed and framed.

A true must have for food and photography enthusiasts.

There is a lot of love in this book from the author to her mother, Josephine. I really loved reading the kind words, wholesome relationship and in general the passion for food passed down from one generation to the next. This is really a nostalgia book and I think it will talk to people who lived in the 70s. I was not born then and I find that culinary photography has evolved and improved a lot. Still, Josephine's work with her photographer was ground-breaking at the time, maybe they started the whole love for food photography, and revolutionary when you see how little African-decent Americans were seen in managerial positions. All this makes me put a high emotional value on this book, but sadly I can't say I was truly taken by the photographs. They lack the modern freshness and colour vibrancy that I enjoy. I know it is highly subjective and probably a result of me being exposed mainly to new cookbooks, but I had hoped to like this book better than I did. There are no recipes in here, just a lovely commentary about the composition and snapshot memories of the writer. I recommend this book to people who have lived through the 70s and are passionate about food and the history of its preparation.