Related Research Articles
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.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Alton Crawford Brown Jr. is an American television personality, food show presenter, food scientist, author, voice actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats that ran for 16 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Brown is a best-selling author of several books on food and cooking. A recap series titled Good Eats Reloaded aired on Cooking Channel, and a true sequel series, Good Eats: The Return, ran from 2019 to 2021 on Food Network.
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.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded a NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
The Dantokpa Market, or simply Tokpa, is the largest open-air market in West Africa, located in Cotonou, Benin.It is one of the most important retailing areas in Benin, covering over 20 hectares. It is also economically important for the country, with a reported commercial turnover of over a billion CFA Francs a day.
Black Atlantans form a major population group in the Atlanta metropolitan area, encompassing both those of African-American ancestry as well as those of recent Caribbean or African origin. Atlanta has long been known as a center of black wealth, higher education, political power and culture; a cradle of the Civil Rights Movement.
High on the Hog may refer to:
The cuisine of Atlanta reflects both Southern and much broader influences. The city is home to a mix of high-end chef-driven restaurants receiving praise at the national level, an ethnic restaurant scene along Buford Highway, and traditional Southern eateries.
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product. As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl or "'joe meat"'. In the US, hog jowl is a staple of soul food, and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.
Sean Brock is an American chef specializing in Southern cuisine.
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.
Gregory Gourdet is an American chef, writer, restaurateur, and former finalist on the twelfth and seventeenth seasons of Bravo's American reality television series, Top Chef. He is of Haitian descent. He is the owner of the restaurant Kann and the former executive chef and culinary director of Departure at The Nines in Portland, Oregon. His book, Everyone’s Table: Global Recipes for Modern Health, is a national bestseller.
Toni Tipton-Martin is an African-American food and nutrition journalist and author of several cookbooks, including Jubilee. She serves as the editor-in-chief for Cook's Country. She received the Julia Child Award in 2021, and two James Beard awards.
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.
Leni Ashmore Sorensen is an American chef and culinary historian. She focuses on the lives of Black cooks, with a particular emphasis on the early 1800s and the Colonial period. She is featured on the Netflix television series, High on the Hog: How African American Cuisine Transformed America.
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.
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.
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.
References
- 1 2 3 4 Ho, Rodney (May 27, 2021). "Meeting Netflix's 'High on the Hog' host Stephen Satterfield". The Atlanta Journal-Constitution .
- ↑ Rosner, Helen (May 17, 2020). "Tracing the African Diaspora in Food". The New Yorker .
- ↑ Sontag, Elazar (April 21, 2021). "New Netflix Show Explores the Vital Influence of Black Culture on America's Kitchen". Eater .
- ↑ Hutcherson, Aaron (May 24, 2021). "Netflix's 'High on the Hog' showcases Black people's vital contributions to American food". The Washington Post .
- 1 2 Williams, Dawn (May 27, 2021). "Meet Stephen Satterfield: Host Of 'High On The Hog'". Stuffs That Matter.
- 1 2 Henry, Sarah (March 31, 2015). "Stephen Satterfield: Bridging the Food Movement and the Culinary World". Civil Eats .
- 1 2 "Food Helps Stephen Satterfield Understand the World". The Great Ones. Great Jones.
- 1 2 Rao, Tejal (March 27, 2018). "A New Generation of Food Magazines Thinks Small, and in Ink". The New York Times .
- ↑ Starkman, Naomi (March 2, 2016). "Stephen Satterfield Named Culinary Trust/Civil Eats Food Writing Fellow". Civil Eats .