Harris is an acclaimed cook and cookbook author who has long researched African diaspora food ways. In High on the Hog, Harris tells the captivating history of African-American food and food ways. Harris begins by taking the reader to Africa and tracing the traveling of food to the Americas. Harris describes the impact of enslavement, the middle passage, and slavery in South America, the Caribbean, and the United States. The reader is taken on a culinary journey through food, food techniques and traditions. High on the Hog is highly recommended for those interested in understanding American foodways and how tastes of the mainland strongly linger.
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