High on the Hog: A Culinary Journey from Africa to America
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Hardcover: 304 pages
Publisher: Bloomsbury USA (January 4, 2011)
Product Dimensions: 8.1 x 5.7 x 0.9 inches
Book Review by Kam Williams
"We [African-Americans] are a race that never before
existed: a cobbled together admixture of Africa, Europe, and the Americas…
Involuntarily taken from a homeland, molded in the crucible of enslavement,
forged in the fire of disenfranchisement, and tempered by migration, we all
too often remain strangers in the only land that is ours.
Despite all this, we have created a culinary tradition that has marked the food of this country more than any other. Our culinary history is fraught with all the associations with slavery, race, and class that the United States has to offer…
For centuries, black hands have tended pots, fed babies, and worked in the kitchens of this country's wealthiest and healthiest. The disrespect for our food and for the people who cook it has been a battle that has raged for decades.
[High on the Hog] is a personal look at the history of African-American food… which has led me on an odyssey as well as opened doors in my life, my mind, and my soul."
--Excerpted from the Introduction (pgs. 1-4)
When most people think of African-American cuisine, what generally comes to mind is so-called "Soul Food." But black folks can cook a lot more besides such beloved staples as barbecued ribs, pigs' feet, fried chicken, chitlins, collard greens, black-eyed peas and rice, yams and potato salad.