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High on the Hog: A Culinary Journey from Africa to America, by Jessica B. Harris
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About the Author
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.
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Product details
Paperback: 304 pages
Publisher: Bloomsbury USA (January 24, 2012)
Language: English
ISBN-10: 9781608194506
ISBN-13: 978-1608194506
ASIN: 1608194507
Product Dimensions:
5.7 x 0.8 x 8.3 inches
Shipping Weight: 4 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
37 customer reviews
Amazon Best Sellers Rank:
#410,661 in Books (See Top 100 in Books)
Confession: I'm a white Northern male, born and raised up North. But my first babysitter growing up was/is the daughter of black southern migrants and I learned to love her and her cuisine, which Miss Harris describes so ably in this book. Collard greens with bacon, stove-top cornbread, hoecakes, fried green tomatoes and of course smothered and fried chicken. I ate everything she ate and I tried everything, especially caramel cake, sweet potato pie, and buttermilk pie, although I made a face at more pungent things like pickled headcheese.The author presents African and African-American foods from past, to present, to a hypothetical future in an eminently readable way, and weaves in her own personal experiences skillfully and relevantly. I was left with curiosity and more than a little envy as I want to learn more about the author and her life- how come she gets to visit her African motherland and all over the country/world? I so clearly need a job like hers!Harris ably chronicles such things as visits by Europeans to African royal courts, the memoirs of the Moroccan traveler Ibn Battuta, early slave narratives, etc. In the process of reading the work, readers will learn things they never knew before. Did you know that the rice cooking of Louisiana and the southern low country is based on the cooking of Senegal, that yam is really the name of an African tuber, that slave depots were owned and operated by wealthy mixed-race free women of color? These are only a few of the fascinating tidbits Harris offers before she gets into the main course- an African-American tradition of "high" and "low" cookery- the "low" cookery being the slave diet of hog, hominy and what slaves caught or grew- the cuisine we today think of as "soul food" and its satisfying, yet calorically rich delights. The "high" cookery was perfected by black chefs who worked in the service of Presidents, planters and other white elites, such as the caterers of Philadelphia and the cooks of the White House and Monticello. The two threads seldom intersected and were often in bitter contention with each other. As Harris ably demonstrates, food was more than just food- it was a reflection of black politics, black culture, and black identity- what one ate, where it was eaten, how it was eaten and at what times of the day was a political statement.Another plus to reading this book is that Harris maintains a positive, cheerful and optimistic tone throughout, even while mentioning problems such as unequal access to fresh food in poor black urban neighborhoods. She is unapologetic in her desire to accentuate the positive and predict a bright future for African-American food, African-American people, and America as a whole. Overall it's worth a read- I highly recommend it. It made me want to have a long talk with Miss Harris about Africa's influence on the South- some linguists even postulate that the classic "Southern accent" arose from Mandinka slaves trying to speak English! And if you're anything like me, you will be left with an appreciation of the black legacy on American cuisine and a hankering for some home-cooked soul-food delights!
I expected the book to be more about food than it was. Instead, I got a large helping of editorializing on slavery, civil rights, disenfranchisement and complaints about black chefs not being fully recognized. Food and the culinary tastes of Africa were secondary.I understand that the culinary traditions of Africa came to the U.S. on slave ships, but I don't think it warrants 60% of a book on food. I was happy to read the end of the book where Harris emphasized how food has connected African and African-American to each other and to the members of each group. Such community centered around food is replicated across cultures everywhere.The book could use some good editing; hyphenated words midsentence and frequent typos are distracting.
A wonderful panorama of southern life and experience from the black point of view but I must admit that a lot of it parallels that of my white family. This book focuses on food but the real aim is to give an objective picture of black history in the US. I love the anecdotes about shoe box lunches ( like my grandmother would prepare for me for the trip home - train diner food was so expensive!).
Loved learning about the food industry and the lives of blacks as they moved in and out of the food industry. It is very well written.
Excellent, excellent, excellent! I loved this book. A lot of history I didn't learn in school. I'm getting ready to read a second time.
Very nice book!!!
Love this book. If you love cookbooks with a story, this is for you. I cannot stop raving about this book and the stories that accompany the receipes. I have it displayed on my baker's rack
It is always interesting to find out the history of items - it is very, very interesting to find out the history of food! Some of the foods that we like so much today have a wonderful and colorful history. Even the title of this book has a background of history.
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