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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 Hogultimately 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 Hogfills an important gap in our culinary history.
Jessica B. Harris is the author of eleven cookbooks documenting the foods of the African Diaspora, including The Africa Cookbook and The Welcome Table, and has written and lectured widely about the culture of Africa in the Americas. A professor at Queens College, CUNY, she also consults at Dillard University in New Orleans, where she founded the Institute for the Study of Culinary Cultures. She was recently inducted into the James Beard Foundation's Who's Who of Food and Beverage in America.