High on the Hog
A Culinary Journey from Africa to America
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High on the Hog
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Narrated by:
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Jessica Harris
About this listen
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.
©2011 Jessica B. Harris (P)2013 Audible, Inc.Listeners also enjoyed...
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Editorial reviews
American cuisine has deep African roots. When we discuss American food, the troublesome history attached to these roots is only mentioned in brief. The focus tends to be on the end product, the delicious food that helps to distinguish American culture. In this book author Harris undertakes to trace the food from Africa across the Atlantic to America. She views slavery through the lens of native food. Food is proof of the voyage; it remains with its people, sustaining them as they endure en route to freedom. Along the way the food marries multiple worlds and is reborn in many delicious guises. Harris has a resonant, dignified voice. She relays with authority her profound understanding of how this cuisine evolved and what its survival means.
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5 out of 5 stars
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DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
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The Jemima Code
- Two Centuries of African American Cookbooks
- By: Toni Tipton-Martin
- Narrated by: Toni Tipton-Martin
- Length: 8 hrs and 59 mins
- Unabridged
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Overall2.5 out of 5 stars 2
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Performance2 out of 5 stars 1
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Story2 out of 5 stars 1
To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.
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2 out of 5 stars
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boring
- By Josh d. on 07-22-23
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Koshersoul
- The Faith and Food Journey of an African American Jew
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 9 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 32
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Performance5 out of 5 stars 27
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Story5 out of 5 stars 27
In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.
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5 out of 5 stars
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Connecting through differences
- By Petrina J. on 09-22-24
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 1,403
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Performance4.5 out of 5 stars 1,224
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Story4.5 out of 5 stars 1,219
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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5 out of 5 stars
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
educational and enlightening
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Good information
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There are times I felt rage and grief. Yet others where I laughed and felt pride. She has laid the truth bare while ensuring the versatility, resilience, resourcefulness, and so much more of our people. An incredible book that I plan to return to.
A MUST read!
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So glad I listened to the book.
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To buying the book. Unfortunately, with my work schedule, I hadn’t found the time to really sit and read it. I bought the audiobook so I could listen while I work and I’m glad I did. The documentary, while excellent, doesn’t even scratch the surface of what the book covers. The author doesn’t even sound like she’s reading. Rather, she sounds like she’s sitting in front of you telling you this very rich history. I’ll more than likely listen to this again since there’s so much to absorb. I can’t wait for the second season of the show on Netflix.
Just wow…
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An important story
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wish the author had put in more effort to pronounce other non English words as she did the French ones.
A great history lesson
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Might need to listen to it again.
Excellent
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5 Star Celebration!
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The more you know
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