{"product_id":"high-on-the-hog-a-culinary-journey-from-africa-to-america","title":"High on the Hog: A Culinary Journey from Africa to America","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginal publication and copyright date: 2011.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword \/ Maya Angelou -- Introduction -- 1. Out of Africa -- Foods, Techniques, and Ceremonies of the Mother Continent -- 2. Sea Changes -- Enslavement, the Middle Passage, and the Migrating Tastes of Africa -- 3. The Power of Three -- Arrivals, Encounters, and Culinary Connections -- 4. The Tightening Vice -- Indenture to Enslavement and the African Hand in the Food of Colonial America -- 5. In Sorrow's Kitchen -- Hog Meat, Hominy, and the Africanizing of the Palate of the South -- 6. City Food, South and North -- Caterers, Cala Vendors, and the Continuing of African Culinary Traditions -- O Freedom! -- Jubilee Jubilations -- 7. Westward Ho! -- Migrations, Innovations, and a Growing Culinary Divide -- 8. Movin' On Up! -- Resilience, Resistance, and Entrepreneurs Large and Small -- 9. We Shall Not Be Moved -- Sit-ins, Soul Food, and Increasing Culinary Diversity -- 10. We Are the World -- Making It in an Expanding Black World and Joining an Unbroken African Culinary Circle -- Recipes -- Acknowledgments -- Further Reading -- List of Illustrations -- Index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Absorbing . . . Ms. Harris has an eye for detail and an inquisitive manner on the page, qualities that take any writer a long way.\" --\u003ci\u003eThe New York Times\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Harris covers a lot of territory economically, offering a tremendous cast of characters whose names deserve wider renown.\" -- \n\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Our leading historian of African-American cooking continues her quest to trace the multiplicity of ways that American food has been enriched-and in many ways created-by the Africans who were forced to immigrate to North America and their descendants.\" -- \n\u003ci\u003eVogue.com\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Anyone interested in food history will find plenty to savor in Jessica B. Harris's latest book.\" -- \n\u003ci\u003eSaveur\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A satisfying gumbo of info, insight and research.\" -- \n\u003ci\u003eUSA Today\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"[A] passionate perspective on the culinary history of the African diaspora.\" -- \n\u003ci\u003eBooklist\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"There is more than enough for every taste in \n\u003ci\u003e[High on the Hog\u003c\/i\u003e].\" -- \n\u003ci\u003eChicago Tribune\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Harris's flavorful writing moves with an effortless voice that you feel could recite most of these pages from loving memory. As much historical document as ethnography of a vital and rich gastronomy, \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e is a book to make your mouth water.\" -- \n\u003ci\u003ePaste Magazine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Rejoice, all you lovers of the personal and inimitable voice of Jessica B. Harris. In \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e, she has woven her own story into the epic of the African Diaspora, using food to illuminate the intertwined tapestries of Africa, Europe, and America. From General George Washington's black cook Hercules to New Orleans' famed Dooky Chase, she shows how important are the African underpinnings of the American table. Harris's passionate devotion to languages and history, together with her own compassion and wit, resonate with the humanity she espouses in all her books, but especially this one.\" -- \n\u003ci\u003eBetty Fussell, author of RAISING STEAKS and MY KITCHEN WARS\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e is a sweeping yet intimate view of food in African American life and the profound influence of blacks on American food culture. It is unusually well crafted and written with style and grace. Harris is an engaging guide in this journey that begins in Africa and ends in the twenty-first century. Her personal vignettes provide vivid detail of her experiences at sites of historical importance to the subject. She has rescued from obscurity many historical figures who make for fascinating reading and demonstrate the great range and diversity of African American achievement in areas of food culture.\" -- \n\u003ci\u003eCharles Reagan Wilson, Kelly Gene Cook Sr. Professor of History and Southern Studies, Center for the Study of Southern Culture\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003e High on the Hog\u003c\/i\u003e, the inimitable Jessica B. Harris tells the story of the African American diaspora from the perspective of an accomplished food historian. Food, she tells us, is a metaphor for society. If so, I can't think of a better one. From slave food to Taste of Ebony, this is a gripping saga laced with descriptions of food that will make your mouth water.\" -- \n\u003ci\u003eMarion Nestle, NYU professor and author of FOOD POLITICS and WHAT TO EAT\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're not familiar with Dr. Jessica B. Harris or her groundbreaking book, then you are missing a critical piece of American history.\" -- \n\u003ci\u003eMedium\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJessica B. Harris\u003c\/b\u003e is the author of eleven cookbooks documenting the foods of the African Diaspora, including \n\u003ci\u003eThe Africa Cookbook\u003c\/i\u003e and \n\u003ci\u003e The Welcome Table\u003c\/i\u003e, 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestseller\u003cbr\u003eFrom the Winner of the James Beard Lifetime Achievement Award\u003cbr\u003eNow a Netflix Original Series \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThe grande dame of African American cookbooks and winner of the James Beard Lifetime Achievement Award stakes her claim as a culinary historian with a narrative history of African American cuisine.\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eAcclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. \n\u003cp\u003e\u003c\/p\u003eFrom chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's \n\u003ci\u003eHigh on the Hog\u003c\/i\u003e fills an important gap in our culinary history. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 02\/05\/2012 pg. 28 (EAN 9781608194506, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHarris, Jessica B\u003cbr\u003e\n\t\t\t\t\t\t\t\tJessica Harris is the bestselling author of The Welcome Table, Sky Juice and Flying Fish, Beyond Gumbo, and Iron Pots \u0026amp; Wooden Spoons, among many others. Her work has appeared in Essence, Gourmet, Food \u0026amp; Wine, Cooking Light, and Eating Well. Harris is a professor of English in New York City and scholar-in-residence in the Ray Charles Chair in African-American Culture, at Dillard University in New Orleans.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Harris, Jessica B\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury USA\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-01-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|African|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food habits|Food|History|Africa|America|African Americans|African American cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781608194506\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781608194506\u003c\/p\u003e","brand":"Bloomsbury USA","offers":[{"title":"Default Title","offer_id":51154351948054,"sku":"SP-9781608194506","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781608194506_spiral.png?v=1774943043","url":"https:\/\/lusper.myshopify.com\/products\/high-on-the-hog-a-culinary-journey-from-africa-to-america","provider":"Lusperbooks","version":"1.0","type":"link"}