High on the Hog: A Culinary Journey from Africa to America is a non-fiction book by Jessica B. Harris, published in 2011 by Bloomsbury.
The book chronicles the development of African American cuisine from its origins in African cuisines.
David A. Davis of Mercer University described the book as "the culmination of her career-long research into African-American foodways". [1]
There are recipes in the book; they total 15 pages. [2]
A Netflix television series, High on the Hog: How African American Cuisine Transformed America , released in 2021 was based on the book. [3] Osayi Endolyn, in The New York Times , stated the television series was "sorely overdue." [4]
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Dwight Garner of The New York Times praised the book, stating that it had "an eye for detail and an inquisitive manner" and "plain, gently simmering prose". [5] Garner stated that in regards to the portions from the mid-20th century to the present, the portions were those he "especially enjoyed". [5] William Grimes, of the same newspaper, stated that the author "handles the cultural politics of black cuisine skillfully." [6]
Davis called the book "engaging, accessible, and valuable", and argued it is a "valuable contribution". [7]
Jennifer Jensen Wallach of University of North Texas stated that the work is "engaging, readable, and impressive in its chronological scope." [8]
Vanessa Bush of Booklist described the work as a "passionate perspective" that the photographs had "enhance[d]". [9]
Kirkus Reviews criticized the book; Kirkus summarized its review by stating that the author "folds into her batter so many weighty ingredients that it fails to rise." [2]
Soul food is an ethnic cuisine originating in the Southern United States historically pertaining to African-Americans. It originated from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated with the cuisine of the American South. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African American community in the North such as New York City.
Marcus Samuelsson is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York.
Tiep or thieb is a traditional dish from Senegambia that is also consumed in Guinea Bissau, Guinea, Mali and Mauritania. It is the national dish in Senegal. The version of tiep called thieboudienne or chebu jen is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa and tiep ganaar. Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
Charleston red rice or Savannah red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region.
The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential.
High on the Hog may refer to:
Elizabeth Partridge is an American writer, the author of more than a dozen books from young-adult nonfiction to picture books to photography books. Her books include Marching for Freedom, as well the biographies John Lennon: All I Want Is the Truth, This Land Was Made for You and Me: The Life and Music of Woody Guthrie, and Restless Spirit: The Life and Work of Dorothea Lange. Her latest book is the middle grade novel, Dogtag Summer.
A Constellation of Vital Phenomena is a novel written by Anthony Marra, published May 7, 2013 by Random House. The book was a New York Times best seller and received positive critical review. The work has also been referenced in academic journals, including War, Literature & the Arts and The Lancet.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
Jessica B. Harris is an American culinary historian, college professor, cookbook author and journalist. She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir. She has twice won James Beard Foundation Awards, including for Lifetime Achievement in 2020, and her book High on the Hog was adapted in 2021 as a four-part Netflix series by the same name.
Michael W. Twitty is an African-American Jewish writer, culinary historian, and educator. He is the author of The Cooking Gene, published by HarperCollins/Amistad, which won the 2018 James Beard Foundation Book Award for Book of the Year as well as the category for writing. The book was also a finalist for The Kirkus Prize in nonfiction, the Art of Eating Prize and a Barnes and Noble New Discoveries finalist in nonfiction.
The Cooking Gene: A Journey Through African American Culinary History in the Old South is an American non-fiction book written by Michael W. Twitty. It was published in 2017 and is a food memoir. The author combines intensive genealogical and historical research as well as personal accounts to support the argument that the origin of southern cuisine is heavily based in the continent of Africa. The book was the recipient of the 2018 James Beard Foundation Book Award for Writing and Book of the Year.
Ashleigh Shanti is an American chef and sommelier. She is a freelance chef. Shanti specializes in African American foodways, including Black Appalachian cuisine. From 2018 until 2020 she was the chef de cuisine of Benne on Eagle in Asheville, North Carolina.
High on the Hog: How African American Cuisine Transformed America is a 2021 docuseries released on Netflix on May 26, 2021, starring Stephen Satterfield, Gabrielle E.W. Carter and Jessica B. Harris. In August 2021, the series was renewed for a second season.
Fiebre Tropical is a bilingual young adult novel by Juliàn Delgado Lopera, published March 3, 2020 by Feminist Press.
The Sea of Ink and Gold trilogy is a three-part young adult fantasy novel series written by Traci Chee, published by G.P. Putnam's Sons Books for Young Readers. The trilogy includes the following books: The Reader (2016), The Speaker (2017), The Storyteller (2018).
Gabrielle E. W. Carter is a cultural preservationist, artist, co-founder of Tall Grass Food Box, and creator of Revival Taste Collective. She is one of the main characters on the Netflix documentary series High on the Hog: How African American Cuisine Transformed America that debuted on May 26, 2021. She was also the subject of a short film documentary The Seeds We Keep by the Oxford American.
J. Elle is an author of children's and young adult fiction.
Benjamin "BJ" Dennis IV is an American chef known for his focus on Gullah Geechee cuisine.
Benjamin "BJ" Dennis IV is an American Gullah Geechee chef and caterer from Charleston, South Carolina who is known for preserving Gullah Geechee cooking and culture. Additionally, he is also notable for his discovery of hill rice in December 2016 in Trinidad, which was thought to have been extinct.