High on the Hog_ A Culinary Journey From Africa to America - Jessica B. Harris [130]
Harris, Jessica B.
High on the hog : a culinary journey from Africa to America /
Jessica B. Harris.— 1st U.S. ed.
p. cm.
ISBN 978-1-59691-395-0 (hardcover)
1. African American cooking–History. 2. African Americans–Food—History. 3. Food habits–America–History. 4. Food habits–Africa–History. I. Title.
TX715.H29972 2011
641.59'296073–dc22
2010024899
First published by Bloomsbury USA in 2011
This e-book edition published in 2011
E-book ISBN: 978-1-60819-127-7
www.bloomsburyusa.com
Table of Contents
Cover Page
Title Page
Dedication
Contents
Foreword
Introduction
1. Out of Africa: Foods, Techniques, and Ceremonies of the Mother Continent
2. Sea Changes: Enslavement, the Middle Passage, and the Migrating Tastes of Africa
3. The Power of Three: Arrivals, Encounters, and Culinary Connections
4. The Tightening Vice: Indenture to Enslavement and the African Hand in the Food of Colonial America
5. In Sorrow’s Kitchen: Hog Meat, Hominy, and the Africanizing of the Palate of the South
6. City Food, South and North: Caterers, Cala Vendors, and the Continuing of African Culinary Traditions
O Freedom!: Jubilee Jubilations
7. Westward Ho!: Migrations, Innovations, and a Growing Culinary Divide
8. Movin’ On Up!: Resilience, Resistance, and Entrepreneurs Large and Small
9. We Shall Not Be Moved: Sit-ins, Soul Food, and Increasing Culinary Diversity
10. We Are the World: Making It in an Expanding Black World and Joining an Unbroken African Culinary Circle
Recipes
Acknowledgments
Further Reading
List of Illustrations
Copyright Page