2012 IACP Award Winner--Culinary
For a video with Jessica B. Harris click here.
The grande dame of African-American cookbooks stakes her claim with a narrative history of African-American cuisine.
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 is one of the first histories 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 masterful storyteller and an acclaimed scholar, Jessica Harris’s High on the Hog fills an important gap in our culinary history.
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