High on the hog: a culinary journey from Africa to America
(Book)
Author:
Published:
New York, NY : Bloomsbury USA, 2011.
Format:
Book
Edition:
1st U.S. ed.
Physical Desc:
pages cm
Status:
SRL Adult Nonfiction Staff Retrieval
641.592 HAR(Staff Retrieval)
Description
Cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a history of triumph and survival--
Copies
Location
Call Number
Status
Last Check-In
SRL Adult Nonfiction Staff Retrieval
641.592 HAR(Staff Retrieval)
On Shelf
Dec 7, 2023
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More Details
Street Date:
1101
Language:
English
ISBN:
9781596913950, 1596913959
Notes
General Note
Includes index.
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Citations
APA Citation (style guide)
Harris, J. B. (2011). High on the hog: a culinary journey from Africa to America. 1st U.S. ed. New York, NY, Bloomsbury USA.
Chicago / Turabian - Author Date Citation (style guide)Harris, Jessica B. 2011. High On the Hog: A Culinary Journey From Africa to America. New York, NY, Bloomsbury USA.
Chicago / Turabian - Humanities Citation (style guide)Harris, Jessica B, High On the Hog: A Culinary Journey From Africa to America. New York, NY, Bloomsbury USA, 2011.
MLA Citation (style guide)Harris, Jessica B. High On the Hog: A Culinary Journey From Africa to America. 1st U.S. ed. New York, NY, Bloomsbury USA, 2011.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
628f8764-c4e7-5994-0b4d-7c2fdece9feb
Record Information
Last Sierra Extract Time | Feb 24, 2024 06:16:30 PM |
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Last File Modification Time | Feb 24, 2024 06:16:56 PM |
Last Grouped Work Modification Time | Apr 19, 2024 08:55:21 PM |
MARC Record
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505 | 0 | |a Out of Africa : foods, techniques, and ceremonies of the mother continent -- Sea changes : enslavement, the middle passage, and the migrating tastes of Africa -- The power of three : arrivals, encounters, and culinary connections -- The tightening vice : indenture to enslavement and the African hand in the food of Colonial America -- In sorrow's kitchen : hog meat, hominy, and the africanizing of the palate of the South o Freedom jubilee jubilations -- City food South and North : caterers, calas vendors, and the continuing of african culinary traditions -- Westward ho! : migrations, innovations, and a growing culinary divide -- Movin' on up! : resilience, resistance, and entrepreneurs large and small -- We shall not be moved : sit-ins, soul food, and increasing culinary diversity -- We are the world : making it in an expanding Black world and joining an unbroken African culinary circle -- Recipes -- Acknowledgments -- Further reading -- Selected African American cookbooks. | |
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