High on the Hog: A Culinary Journey from Africa to America : San ...

By?Jessica B. Harris
Bloomsbury Press, $26.00,?285 pages

So often cookbooks lack the fascinating cultural and historical background that surrounds a recipe. In High on the Hog, Jessica B. Harris offers a unique perspective of our country?s food traditions and reveals the role black Americans have played in our culinary history.

Harris? book is so much more than just a cookbook or a book about food. She has researched and written about food for decades, including publishing ten cookbooks specifically about traditional African-American food. Each chapter (with photos and illustrations) covers an important piece of history and outlines how food has impacted the world, in particular African cookery and its influence on the United States, South America, and the Caribbean. Every chapter has a chronological presentation of history, followed by personal reflections from Harris based on her own present day experiences, and concludes with recipes that relate to the time period.

Most fascinating to read are excerpts from primary resources such as an enslaved man?s 1849 account of the rations allowed to slaves, or a description of a street markets. For further information, Harris provides a lengthy reading list and bibliography.

Reviewed by?Kathryn Franklin

Source: http://www.sanfranciscobookreview.com/history/high-on-the-hog-a-culinary-journey-from-africa-to-america/

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