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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything