High on the Hog: A Culinary Journey from Africa to America

Jessica B. Harris (Author)
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Product Description

Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.

Praise for Jessica B. Harris:

"Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

Product Details

  • Hardcover: 304 pages
  • Publisher: Bloomsbury USA; Second printing edition (January 4, 2011)
  • Language: English
  • ISBN-10: 1596913959
  • ISBN-13: 978-1596913950
  • Product Dimensions: 9.3 x 6.4 x 1.1 inches
  • Shipping Weight: 1 pounds

Customer Reviews

Average Customer Review (25 customer reviews)

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Savor This Book!, March 9, 2011

By Nancy Mulvany 'Author of Indexing Books' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

I thoroughly enjoyed reading this book and I learned so much! Jessica Harris brings together food and cooking from West Africa and the Caribbean to the United States. She chronicles the African origin of familiar foods such as okra, yams, millet, and rice. New World crops like tomatoes, corn, peanuts, and chile peppers made their way to Africa and became an important part of African cookery. Readers are introduced to the splendor of African courts and importance of culinary rituals. The Transatlantic Slave Trade brought Africans to American shores along with a deep culinary history. The enslavement of Africans and African Americans provides the early context for the spread of traditional food and cooking. Harris draws from much original material: diaries of ship captains and travelers, interviews from the WPA slave narratives, and excerpts from old cookbooks.As can be expected from Jessica Harris, this book is meticulously researched and written with dashing prose. This is...

Cultural history from the kitchen, February 27, 2011

By Eloise 'eloiseat21' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

The cultural history in this book is fascinating and gives an interesting perspective for someone who is not a person of color. If you are looking for a cookbook, however, the book is a bit light on recipes. I like to collect cookbooks even though I don't cook from them much. This book was an excellent example of why that can be so satisfying. I enjoyed this book very much.-Eloise

incredible book food for thought, February 20, 2011

By A customer 'mistermaxxx' 4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars4.0 out of 5 stars

growing up as a child, i lived down south and i often wondered why certain foods represented new years day and how certain other foods were called soul food and what that all meant, well finally here is a book that answers that and then some in full detail.Jessica Harris brings the full course and side dishes from Africa to America. talks about the food prepared on the Plantation And the impact of the food and time period. this is required reading and it will make you understand so much of the then and now. very detailed and quite informative.

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