The Development Of African-American Cooking

I always appreciate a new look at food's history, and a new book about the culinary history of African-American food has piqued my interest. Author Jessica B. Harris' new book "High on the Hog: A Culinary Journey from Africa to America" presents the story of African-American foodways in a non-fiction narrative. An authority on African and African-American food, Ms. Harris' book chronicles the development of African-American cooking from West Africa to contemporary food, beginning with the food of the slave-trade routes and ending in Harlem, and discussing contemporary Black American food culture.

In the New York Times review, author Dwight Garner reflects on his meal at Red Rooster, connecting its soul-food aspects to those which Ms. Harris details in her book. The Uptown Steak Frites with truffle bearnaise reminded him of how writer and black activist Eldridge Cleaver lamented the lack of steak in soul food.

I look forward to reading the book. It should be a great read for those who want to learn more about African-American cuisine and its history.

For the full book review, click here.

Buy High on the Hog on Amazon. High on the Hog: A Culinary Journey from Africa to America