High on the hog

In *High on the Hog*, Jessica B. Harris chronicles the history of African American cuisine, from its origins in Africa to its evolution in the United States.

The book details the culinary traditions brought by enslaved Africans, their blending with Native American and European cuisines, and the significant impact these traditions have had on American food culture.

Harris explores various periods, including slavery, the Great Migration, and the Jim Crow era, highlighting how food played a pivotal role in the lives of African Americans and their contributions to American gastronomy.