High on the hog: a culinary journey from Africa to America
(Book)
Author:
Published:
New York : Bloomsbury, 2012.
Format:
Book
Edition:
Paperback edition.
Physical Desc:
ix, 291 pages : illustrations ; 22 cm
Status:
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
Pitkin County Library
641.59 H314
On Shelf
Jul 19, 2023
TELL WPL Adult NonFiction
641.59 HARRIS
On Shelf
Vail Public Library Non Fic & Classics
641.59 HAR
On Shelf
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Subjects
LC Subjects
OCLC Fast Subjects
More Details
Language:
English
ISBN:
9781608194506, 1608194507
Notes
Bibliography
Includes bibliographical references (pages 271-281) and index.
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--,Source other than Library of Congress.
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Citations
APA Citation (style guide)
Harris, J. B. (2012). High on the hog: a culinary journey from Africa to America. Paperback edition. New York, Bloomsbury.
Chicago / Turabian - Author Date Citation (style guide)Harris, Jessica B.. 2012. High On the Hog: A Culinary Journey From Africa to America. New York, Bloomsbury.
Chicago / Turabian - Humanities Citation (style guide)Harris, Jessica B., High On the Hog: A Culinary Journey From Africa to America. New York, Bloomsbury, 2012.
MLA Citation (style guide)Harris, Jessica B.. High On the Hog: A Culinary Journey From Africa to America. Paperback edition. New York, Bloomsbury, 2012.
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
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| 250 | |a Paperback edition. | ||
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| 504 | |a Includes bibliographical references (pages 271-281) and index. | ||
| 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 [i.e. vise] : 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 -- City food, South and North : caterers, cala vendors, and the continuing of African culinary traditions -- O freedom! : jubilee jubilations -- 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. | |
| 520 | |a 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--|c Source other than Library of Congress. | ||
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