High on the hog : a culinary journey from Africa to America / Jessica B. Harris.
- [First U.S. edition]
- New York : Bloomsbury, .
ix, , 291,  pages : illustrations ; 25 cm
- African American cooking -- History.
African Americans -- Food -- History.
Food habits -- America -- History.
Food habits -- Africa -- History.
- Place of Publication:
- United States New York (State) New York (City)
- 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
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
- "First U.S. edition 2011."
"Designed by Rachel Reiss."
Foreword (page ix) by Maya Angelou.
Includes bibliographical references (pages 271-281) and index.
- Local notes:
- Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
Banks Collection copy: dustjacket retained.
- Penn Provenance:
- Banks, Joanna (donor) (Banks Collection copy)
- Penn Chronology:
- Angelou, Maya, writer of foreword.
Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
- 9781596913950 (hardcover) :
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