High on the Hog by Jessica B Harris

High on the Hog by Jessica B Harris

New York Times bestseller
From the Winner of the James Beard Lifetime Achievement Award
Now a Netflix Original Series

The 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.

Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog 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.

From 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, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.

Jessica B. is a student at the University of California, Harris is one of only a few Black Americans who have made a name for themselves in the culinary world. She has a PhD from New York University, teaches English at Queens College, and gives talks all over the world. Vogue, Food & Wine, Essence, and The New Yorker, among other publications, have published her work. She has appeared on various television and radio shows, as well as being featured in The New York Times. Harris has been admitted into the James Beard Who's Who in Food and Beverage in America, got an honorary doctorate from Johnson & Wales University, has garnered other honors from sources too numerous to mention, and most recently assisted the Smithsonian Museum of African American History and Culture in conceptualizing its cafeteria.