High on the Hog: A Culinary Journey from Africa to America
Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that
More lists with this book...
Our word for okra comes from the Igbo language in Nigeria. Gumbo, the word itself, harks back to the Bantu. So does “goober,” as in peanut.
Watermelons appear in Egyptian tomb paintings, and have been grown for centuries in the Kalahari. Black-eyed peas pour out of markets from Dakar to Zanzibar – and across soul food menus and kitchen counters all over America.
African-American food and food ways have ...more
Setting: Africa and the US
I didn't get what I expected from this book. I think what I expected was something along the lines of The Fortune Cookie Chronicles, by Jennifer 8 Lee, only about African American food, with the author picking one or two ingredients to highlight and telling how they came from there to here, picking a few popular recipes, maybe her family's favorites or some regional recipes, spotlighting some key historical figures, debunking a ...more
This book wasn't at all what I thought it would be, but was pleasantly surprised.
High on the Hog is a history of foods and recipes,starting in Africa continuing to North America including
the Caribbean, passing on from generation to generation. Not only a culinary history of African Americans,but also a basic history lesson as well. The combination of stories of real people and personal experiences ,makes for a very interesting book.
I'm stuggling with this book. Its not really what I expected. More of a textbook rather than a story of the author's journey in discovering the history of Southern cooking.
I'm putting it down for now...but I'm determined to finish it soon.