High on the Hog

High on the Hog

A Culinary Journey from Africa to America

By Jessica B. Harris

Bloomsbury Publishing PLC, Paperback, 9781608194506, 289pp.

Publication Date: January 17, 2012


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 reader 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.

About the Author
Jessica B. Harris is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portugese. Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the "Eating Well, Food & Wine, Essence", and "The New Yorker", among other publications, and she has been profiled in" The New York Times". Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook.