In High on the Hog, culinary historian Jessica B. Harris traces the history of African American food from Africa across the Atlantic to America.
Drawing on years of research into the foodways of the African diaspora, Harris follows how ingredients, cooking traditions, and communities endured slavery and changed across generations. From chitlins and ham hocks to fried chicken and vegan soul food, she examines the place of these dishes in African American culture, history, and identity.
- Jessica B. Harris, Author
- Published in 2012
- 304 pages
- Published by Bloomsbury USA
In High on the Hog, culinary historian Jessica B. Harris traces the history of African American food from Africa across the Atlantic to America.
Drawing on years of research into the foodways of the African diaspora, Harris follows how ingredients, cooking traditions, and communities endured slavery and changed across generations. From chitlins and ham hocks to fried chicken and vegan soul food, she examines the place of these dishes in African American culture, history, and identity.
- Jessica B. Harris, Author
- Published in 2012
- 304 pages
- Published by Bloomsbury USA