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 4,7

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Best Edition High on the Hog: A Culinary Journey from Africa to America with FREE MOBI EDITION Download Now!

New York Times bestsellerNow a Netflix Original SeriesThe 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.

At this time of writing, The Audiobook High on the Hog: A Culinary Journey from Africa to America has garnered 8 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Audiobook is Good TO READ!

Best Edition High on the Hog: A Culinary Journey from Africa to America with FREE MOBI EDITION!

It's good, easy read. I'm used to very technical books so an easy read is a nice break lol. I've just gotten it and I haven't taken the time yet to fully skim the book, but the section I did skim caused me some concern. In the section titled "The Power of Three", Ms. Harris very closely blurs the line to the point of causing confusion for people who aren't familiar with the interactions between "Indians" and Blacks in America. She romanticizes their interactions which is quite dangerous to be honest. Nonetheless, many of the same methods and ingredients were in use in Africa or were brought over, so the "exchange process" was not as broad as people like to make it seem, outside the occasional seasonal replacement, there wasn't a whole lot.The borderline is almost to the point of mixing things together where there’s no real clear distinction, she stops just shy of that and simply labels them "commonalities" which is correct but the romanticizing can cause people unfamiliar with Indian/Black relationships to think there was this massive exchange process, when there wasn't.So just remember that "commonality" doesn't mean "mixing" "derivation" or anything of that nature. They are parallels.I also recommend more these books:The SAGE Encyclopedia of African Cultural Heritage in North America (TWO VOLUMES)What the Slaves Ate: Recollections of African American FoodsIn the Shadow of Slavery: Africa's Botanical Legacy

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