High on the Hog establishes the roots of American cuisine in the traditions brought across the Atlantic with enslaved Africans. It further explores how and where, upon arrival, those traditions blended with one another, with Native culinary knowledge, and, inevitably, within the white households where they cooked.
Jessica B. Harris is a cookbook author, professor, journalist, and culinary historian basted between New Orleans and New York City. Her work bringing the culinary contributions of Black cooks in America to the fore is invaluable.
She reveals that the story of Black food doesn't end in the South. Harris takes us through the Great Migration to the Midwest and Northeast where culinary traditions continued to grow and evolve.
Truly, one cannot speak about American cuisine post-1619 without acknowledging the enormous impact of the enslaved and their ancestors.
Ten years after its publication, a Netflix series of the same name and hosted by Whetstone magazine's co-founder Stephen Satterfield has brought renewed, and long-overdue, attention to the book.
Paperback. Black and white photography and illustrations.