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High on the Hog
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5 out of 5 stars
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5 out of 5 stars
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Publisher's Summary
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 listener 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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Reviews - Please select the tabs below to change the source of reviews.
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story4 out of 5 stars
- Scott Johnson
- 09-02-15
more of a history lesson than a culinary book
lots of interesting information that could lead to more information on the actual dishes and people discussed. it was hard to get through some sections, but I am glad I did. I was looking for more in depth information on the cuisine, technique and ingredients of African inspired cooking; this book serves well as a starting point for that endeavour.
1 of 2 people found this review helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Paulette Clunie
- 08-28-17
Brilliant
This book delivers a new perspective on the highs and lows of economic, social and political equality from slavery to freedom with food as it's central theme. A facinating read brilliantly told.