- Hardcover: 291 pages
- Publisher: Bloomsbury Publishing PLC (January 4, 2011)
- Language: English
- ISBN-10: 1596913959
- ISBN-13: 978-1596913950
- ASIN: B0071UHUJQ
- Product Dimensions: 6.4 x 1.2 x 9.5 inches
- Shipping Weight: 1.2 pounds
- Average Customer Review: 4.3 out of 5 stars See all reviews (31 customer reviews)
- Amazon Best Sellers Rank: #1,960,483 in Books (See Top 100 in Books)
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High on the Hog: A Culinary Journey from Africa to America Hardcover – January 4, 2011
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Top Customer Reviews
As can be expected from Jessica Harris, this book is meticulously researched and written with dashing prose. This is not a cookbook. In fact, there are only twenty-two recipes. Instead, Harris pulls together the cuisines of African, Caribbean, African American, European, and early American cooking. The book includes historical illustrations, a reading list, an annotated bibliography of selected African American cookbooks, and a thorough index.
I highly recommend this book. You will learn about black cooks in kitchens of George Washington and Thomas Jefferson, the origins of the Philadelphia pepperpot and creole gumbo with its odd number of greens. Harris' book will inform you and leave you hungry and wanting more.
The author presents African and African-American foods from past, to present, to a hypothetical future in an eminently readable way, and weaves in her own personal experiences skillfully and relevantly. I was left with curiosity and more than a little envy as I want to learn more about the author and her life- how come she gets to visit her African motherland and all over the country/world? I so clearly need a job like hers!
Harris ably chronicles such things as visits by Europeans to African royal courts, the memoirs of the Moroccan traveler Ibn Battuta, early slave narratives, etc. In the process of reading the work, readers will learn things they never knew before. Did you know that the rice cooking of Louisiana and the southern low country is based on the cooking of Senegal, that yam is really the name of an African tuber, that slave depots were owned and operated by wealthy mixed-race free women of color?Read more ›
High on the Hog is a history of foods and recipes,starting in Africa and continuing on to North America, passing on from generation to generation. Not only a culinary history of African Americans, but also a basic history lesson as well. The combination of stories of real people and personal experiences makes for a very interesting book.
Astute scrutiny of the subject might lead to a linking of offerings currently found on kitchen tables in the black community to their ancestral roots back on the continent.
High on the Hog is designed to feed your mind as much as your tummy, for it brilliantly combines an array of fascinating history lessons with some easy-to-follow, mouth-watering recipes.
Read the full review and more book reviews from AALBC.com on your Kindle Edition
Most Recent Customer Reviews
Excellent, excellent, excellent! I loved this book. A lot of history I didn't learn in school. I'm getting ready to read a second time.Published 1 month ago by Alwaysalegend
Wonderful writing with much history from food, to cultural, to migration, and jobs--I would recommend this book to everyone.Published 4 months ago by Mark D. Wise
I'm sure this book was a very scholarly attempt to give a history of African cuisine in the United States. I just had a lot of trouble plowing through and keeping interested. Read morePublished 5 months ago by Helene Rottenberg
A wonderful book. Jessica Harris is an amazing culinary historian who provides a great context for understanding the history of food and food traditions. Read morePublished 16 months ago by Robert A. Bellinger
Purchased this book after having watched the Soul Food Junkies documentary on PBS.Published 18 months ago by dj>_
Jessica Harris's books are a delight and this one joins her others on the pantry shelf.Published on July 3, 2014 by TONY MORPHETT
Thoroughly enjoyed reading this book. Makes each recipe more appealing plus the story and history. A must read for any student of cuisine history.Published on June 6, 2014 by Dennis Donnelly
Lots of reading. Very few recipes. But I learned a lot about the the history of the foods,which I believe the book is more about. Was hoping for more recipesPublished on March 29, 2014 by Judy M. House