High On The Hog
In "High on the Hog: A Culinary Journey from Africa to America," Dr. Jessica B. Harris passionately illuminates the profound impact of African foodways on American cuisine, tracing the intricate connections between cultural heritage and culinary practices.
Through a rich narrative, Harris invites readers to explore the journeys of African foods and flavors from the homeland to the New World, showcasing the resilience and creativity of Black cooks throughout history. She deftly interweaves personal anecdotes and historical accounts, bringing to life iconic dishes that have not only tantalized taste buds but also fostered community and identity among Black Americans.
By highlighting figures like Enslaved chefs like James Hemings and contemporary culinary icons like Leah Chase, Dr. Harris underscores the importance of recognizing and honoring the contributions of Black culinary traditions. "High on the Hog" serves as an essential resource for understanding the African American experience, effortlessly blending history, culture, and gastronomy to craft a narrative that is both enlightening and engaging.
This book not only celebrates the richness of Black foodways, but also challenges readers to reflect on the broader implications of food as a vessel for legacy, resilience, and cultural expression, making it a pivotal text in the conversation surrounding culinary heritage.
For me, High on the Hog is foundational to any broader inquiry into the DNA of American gastronomy and makes way for all the books that have followed it. You can dive deeper into the book by watching the Netflix series of the same name hosted by our friend Stephen Satterfield. To prime yourself for the series or a resource to use while watching be sure to visit our High on the Hog Reader in the special projects section of the site.
