High on the Hog (book)
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High on the Hog: A Culinary Journey from Africa to America is a non-fiction book by Jessica B. Harris, published in 2011 by Bloomsbury.
The book chronicles the development of African American cuisine from its origins in African cuisines.
David A. Davis of Mercer University described the book as "the culmination of her career-long research into African-American foodways".[1]
Contents[edit]
There are recipes in the book; they total 15 pages.[2]
Adaptation[edit]
A Netflix television series, High on the Hog: How African American Cuisine Transformed America, released in 2021 was based on the book.[3] Osayi Endolyn, in The New York Times, stated the television series was "sorely overdue."[4]
Reception[edit]
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Dwight Garner of The New York Times praised the book, stating that it had "an eye for detail and an inquisitive manner" and "plain, gently simmering prose".[5] Garner stated that in regards to the portions from the mid-20th century to the present, the portions were those he "especially enjoyed".[5] William Grimes, of the same newspaper, stated that the author "handles the cultural politics of black cuisine skillfully."[6]
Davis called the book "engaging, accessible, and valuable", and argued it is a "valuable contribution".[7]
Jennifer Jensen Wallach of University of North Texas stated that the work is "engaging, readable, and impressive in its chronological scope."[8]
Vanessa Bush of Booklist described the work as a "passionate perspective" that the photographs had "enhance[d]".[9]
Kirkus Reviews criticized the book; Kirkus summarized its review by stating that the author "folds into her batter so many weighty ingredients that it fails to rise."[2]
References[edit]
- Davis, David A. (2012). "High on the Hog: A Culinary Journey from Africa to America". The Georgia Historical Quarterly. 96 (1): 185–187. JSTOR 23621708.
- Wallach, Jennifer Jensen (2011). "High on the Hog: A Culinary Journey from Africa to America". The North Carolina Historical Review. 88 (4): 455–456. JSTOR 23523621.
Notes[edit]
- ^ Davis, p. 185-186.
- ^ a b "HIGH ON THE HOG A CULINARY JOURNEY FROM AFRICA TO AMERICA". Kirkus Reviews. 2010-11-01. Retrieved 2022-09-06.
- ^ Severson, Kim (2021-05-17). "The Making of 'High on the Hog,' Bringing Black Food History to TV". The New York Times. Retrieved 2022-09-06.
- ^ Endolyn, Osayi (2021-05-17). "The Profound Significance of 'High on the Hog'". The New York Times. Retrieved 2022-09-06.
- ^ a b Garner, Dwight (2011-01-24). "What Africa Brought to the Table". The New York Times. Retrieved 2022-09-06.
- ^ Grimes, William (2011-01-07). "Soul Cuisine". The New York Times. Retrieved 2022-09-06.
- ^ Davis, p. 187.
- ^ Wallach, p. 455.
- ^ Bush, Vanessa (2010). "High on the Hog: A Culinary Journey from Africa to America.(Brief article)". Booklist. 107 (7): 10. - See article at Gale Academic Onefile
Further reading[edit]
- Donahue (2011). "High on the Hog: A Culinary Journey From Africa to America". Miami Times. 88 (26).
- Okie, Tom (2016). "Southern Cuisine and the Future of Food History". Canadian Journal of History. 51 (1): 119–123. doi:10.3138/cjh.ach.51.1.006. S2CID 148222865.
- Warnes, Andrew (2011). "High On the Hog: A Culinary Journey from Africa to America". TLS. Times Literary Supplement. 5646: 26.
- "High on the Hog: A Culinary Journey from Africa to America". Michigan Citizen. 33: 10. 2011.