High on the hog : a culinary journey from Africa to America / Jessica B. Harris.
Harris, Jessica B.
2011
TX715 .H29972 2011 (Mapit)
Available at General Collection

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Title High on the hog : a culinary journey from Africa to America / Jessica B. Harris.
Author Harris, Jessica B.
Edition 1st U.S. ed.
ISBN 9781596913950
1596913959
Imprint New York : Bloomsbury, 2011.
Language English
Description ix, 291 p. : ill. ; 25 cm.
Call Number TX715 .H29972 2011
Dewey Decimal Classification 641.59/296073
Summary 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 an 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 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 such 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 history of triumph and survival.--From publisher description.
Bibliography, etc. Note Includes bibliographical references and index.
Record Appears in On-Campus Resources > Books
All Resources
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The tightening vice [i.e. vise] : indenture to enslavement and the African hand in the food of Colonial America
In sorrow's kitchen : hog meat, hominy, and the africanizing of the palate of the South
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We shall not be moved : sit-ins, soul food, and increasing culinary diversity
We are the world : making it in an expanding Black world and joining an unbroken African culinary circle
Recipes.

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