High on the Hog: A Culinary Journey from Africa to America is a historical 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, totalling 15 of the 304 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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The book won the 2012 International Association for Culinary Professionals prize for culinary history. [5]
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". [6] Garner stated that in regards to the portions from the mid-20th century to the present, the portions were those he "especially enjoyed". [6] William Grimes, of the same newspaper, stated that the author "handles the cultural politics of black cuisine skillfully". [7]
Davis called the book "engaging, accessible, and valuable", and argued it is a "valuable contribution". [8]
Jennifer Jensen Wallach of the University of North Texas stated that the work is "engaging, readable, and impressive in its chronological scope". [9]
Vanessa Bush of Booklist described the work as a "passionate perspective" that the photographs had "enhance[d]". [10]
Kirkus Reviews criticized the book, and summarized its review by stating that the author "folds into her batter so many weighty ingredients that it fails to rise". [2]