High on the hog : a culinary journey from Africa to America (Book, 2012) [Alabama State University Library]
skip to content
High on the hog : a culinary journey from Africa to America Preview this item
ClosePreview this item

High on the hog : a culinary journey from Africa to America

Author: Jessica B Harris
Publisher: New York : St Martins Press, 2012.
Edition/Format:   Print book : English : Pbk. edView all editions and formats
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  Read more...
You are not connected to the Alabama State University Library network. Access to online content and services may require you to authenticate with your library. Off-Campus Access
Getting this item's online copy... Getting this item's online copy...

Find a copy in the library

Getting this item's location and availability... Getting this item's location and availability...

WorldCat

Find it in libraries globally
Worldwide libraries own this item

Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Jessica B Harris
ISBN: 9781608194506 1608194507
OCLC Number: 774160348
Description: ix, 291 pages ; 21 cm
Contents: Out of Africa : foods, techniques, and ceremonies of the mother continent --
Sea changes : enslavement, the middle passage, and the migrating tastes of Africa --
The power of three : arrivals, encounters, and culinary connections --
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 --
City food, South and North : caterers, cala vendors, and the continuing of African culinary traditions --
O freedom! : jubilee jubilations --
Westward ho! : migrations, innovations, and a growing culinary divide --
Movin' on up! : resilience, resistance, and entrepreneurs large and small --
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.
Responsibility: Jessica B. Harris.

Abstract:

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.
Retrieving notes about this item Retrieving notes about this item

Reviews

User-contributed reviews

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.