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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.

©2011 Jessica B. Harris (P)2013 Audible, Inc.

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A great history lesson

Thank you for assembling this incredible history lesson and a barometer for beginning to understand the origin, role, and continuing food apartheid. wish the author had put in more effort to pronounce other non English words as she did the French ones.

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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.

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Profile Image for Paulette Clunie
  • 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.