description High on the Hog Overview
Jessica Harris’s *High on the Hog* details the rich and complex history of African American cuisine in America. The book illuminates how enslaved Africans transformed ingredients and techniques into what became known as soul food, demonstrating its deep connection to West African culinary practices. It provides valuable insight for anyone interested in understanding American food culture, particularly those studying African American heritage or exploring Southern cooking traditions.
help High on the Hog FAQ
Was 'High on the Hog' adapted into a television series?
Yes, 'High on the Hog' was adapted into a four-part Netflix documentary series of the same name in 2021, hosted by chef and writer Stephen Satterfield. The series was directed by Roger Ross Williams and received a Peabody Award.
What is the primary focus of Jessica B. Harris's research in 'High on the Hog'?
Harris traces African American foodways from their roots in West Africa, through the Middle Passage and slavery in the American South, into the modern era. She documents how enslaved African cooks shaped American cuisine through ingredients like okra, black-eyed peas, and rice cultivation techniques.
Who is Jessica B. Harris and what is her academic background?
Jessica B. Harris is a culinary historian and professor emerita at Queens College, City University of New York, where she taught for over five decades. She has written multiple books on African diaspora food culture and was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.
Does 'High on the Hog' include recipes alongside its history?
Yes, the book interweaves historical narrative with recipes for dishes such as Guinea hen with okra and hoe cakes. The recipes are drawn from historical sources and personal interviews Harris conducted across the American South and in West Africa.
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