High on the Hog (book)
2011 book by Jessica B. Harris
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High on the Hog: A Culinary Journey from Africa to America is a historical 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.
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David A. Davis of Mercer University described the book as "the culmination of her career-long research into African-American foodways".[1]
Contents
There are recipes in the book, totalling 15 of the 304 pages.[2]
Adaptation
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
The book won the 2012 International Association for Culinary Professionals prize for culinary history.[5]
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".[6] Garner stated that in regards to the portions from the mid-20th century to the present, the portions were those he "especially enjoyed".[6] William Grimes, of the same newspaper, stated that the author "handles the cultural politics of black cuisine skillfully".[7]
Davis called the book "engaging, accessible, and valuable", and argued it is a "valuable contribution".[8]
Jennifer Jensen Wallach of the University of North Texas stated that the work is "engaging, readable, and impressive in its chronological scope".[9]
Vanessa Bush of Booklist described the work as a "passionate perspective" that the photographs had "enhance[d]".[10]
Kirkus Reviews criticized the book, and summarized its review by stating that the author "folds into her batter so many weighty ingredients that it fails to rise".[2]