Winner of the IACP Award for Culinary History
Acclaimed cookbook author Jessica B. Harris weaves an utterly
engaging history of African American cuisine, taking the reader on
a harrowing journey from Africa across the Atlantic to America, and
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 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.
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