Download e-book for kindle: High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris

By Jessica B. Harris

ISBN-10: 1596913959

ISBN-13: 9781596913950

Acclaimed cookbook writer Jessica B. Harris has spent a lot of her existence studying the nutrients and foodways of the African Diaspora. excessive at the Hog is the end result of years of her paintings, and the result's a most tasty background of African American food. Harris takes the reader on a harrowing trip from Africa around the Atlantic to the United States, monitoring the pains that the folk and the foodstuff have passed through alongside the best way. From chitlins and ham hocks to fried chook and vegan soul, Harris celebrates the scrumptious and restorative meals of the African American event and information how every one got here to shape such a tremendous a part of African American tradition, heritage, and identification. even if the tale of African delicacies in the US starts with slavery, excessive at the Hog finally chronicles an exciting heritage of triumph and survival. The paintings of a masterful storyteller and an acclaimed student, Jessica B. Harris's excessive at the Hog fills a massive hole in our culinary background. compliment for Jessica B. Harris: "Jessica Harris masters the power to either teach and encourage the reader in a desirable new way." -Marcus Samuelsson, chef proprietor of eating place Aquavit

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Extra resources for High on the Hog: A Culinary Journey from Africa to America

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One example is the culinary tour de force dem farci: fish that is skinned, boned, stuffed with a forcemeat of fish and bread, reconstituted, cooked, and served whole. Their hospitality was as legendary as their beauty and their avidity, and the descendants of the dishes that they served to their French “husbands” are reputed to be some of Senegal’s most sophisticated even today. Goreé Island, which flourished under the French in the eighteenth century, was only one such place along the western coast of Africa where millions of Africans were sent to embark on the harrowing journey to the Americas.

The breezes kept the island relatively cool, and the sight of a woman rounding a corner with her brightly colored robes billowing in the wind was one of the island’s joys. In the early 1970s, I journeyed to Senegal frequently and visited the island occasionally during my stays in Dakar. There, I learned of the calabash of milk that islanders offered annually to the sea to placate its tutelary spirit, Mame Coumba Castel. In those days, the aroma of frying fish turnovers called pastels and of meat grilling on the stoves of the small eateries near the ferry dock perfumed the air, and I loved the slip of sand under my feet.

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!

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High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris


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