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Carregando... High on the Hog: A Culinary Journey from Africa to America (edição: 2011)de Jessica B. Harris (Autor)
Informações da ObraHigh on the Hog: A Culinary Journey from Africa to America de Jessica B. Harris
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Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. A student handed this to me- he'd only read it 1/2 way through but thought it was great. The best parts were in the first half, so I told him that was the case. Harris traces the foodways of the Africans that were shipped to and later emigrated to the United States. Many chefs were African American and influenced Southern food to a large degree. The stories are interesting and chilling and a compelling look back over the country's history. Esta resenha foi escrita no âmbito dos Primeiros Resenhistas do LibraryThing. Harris's detailed history traces the influence of African cuisine to the United States. When African slaves were brought to America, they brought with them their own foods, cooking techniques, and food rituals, which have become a part of American cuisine, specifically in the south. Harris focuses on several foods that have become an important part of African American culture and identity, such as okra, watermelon, black-eyed peas, chitlins, and fried chicken. A number of talented African American cooks, from slaves of large plantations to cooks for the presidents, are profiled. Readers interested in this topic may also want to check out Soul Food by Adrian Miller. (From my book, Food Lit: A Readers' Guide to Epicurean Nonfiction by Melissa Brackney Stoeger) sem resenhas | adicionar uma resenha
Prêmios
Cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a history of triumph and survival.--From publisher description. Não foram encontradas descrições de bibliotecas. |
Revisores inicias do LibraryThingO livro de Jessica B. Harris, High on the Hog, estava disponível em LibraryThing Early Reviewers. Current DiscussionsNenhum(a)Capas populares
Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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On the other hand, one wonders if some explanations are assumptions, more than facts. Cf., are kitchens in out-buildings only to prevent house fires? It is common elsewhere to keep cooking smells out of the main house.
All the name-dropping-personal-anecdotes read like personal aggrandizement. Descriptions of the author’s love for New Orleans (113-115) are protracted and only marginally germane to the continuity of the book. I find the cadence of the narrative of the early chapters awkward.
The book does not seem to intend to give exact connections between specific diets and African or African/American influences (except less noble parts of pig in Harlem p. 180). Rather, it traces migrations and tendencies of black populations and personages to affirm the cross-pollination of influences between black diets and European/American diets. For example, famous black cooks in the burgeoning West were more likely to serve elegant European meals to the newly-minted elite than Southern or African cooking. For example, internationalism after WWII diversified the diet of African Americans, as it did for the world.
In summary, let the author take credit for acknowledging “the integral part that we (blacks, I suppose) have played in the formation of the American culinary ethos.” (244) ( )