Jessica B. Harris charts a 'high on the hog' culinary journey from Africa to America
With an introduction by Washington Post food editor Bonnie Benwick, acclaimed culinary historian and celebrated cookbook author Jessica B. Harris began her appearance on the National Mall at the 2011 National Book Festival by recalling her first trip to Senegal in West Africa where she first discovered a spicey marinated dish called yassa served with poultry or fish. Having described her chicken yassa recipe, Harris outlined her new book High On The Hog: A Culinary Journey From Africa To America, recently released in paperback (Bloomsbury USA; January, 2012). Mixing readings from the book and historical details, Harris then recounted the story of Olaudah Equiano (aka Gustavus Vassa) and his influence on African foods and culture in America; reflected on the story of Hercules, America's first black chef for the country's first President, George Washington, noting that the proud Hercules later ran for his freedom when the opportunity presented itself; and told the tragic story of James Hemings, brother of the now famous Sally Hemings, who brought sesame, okra and black-eyed peas to Thomas Jefferson's kitchen, but who, on the verge of accepting a position as Jefferson's chef, instead killed himself. Harris closed her presentation with a reading of the coda called A Final Definition from High On The Hog. Harris then took questions from the audience on the African food diaspora , explaining how it spread through train terminals in shoeboxes filled with food; where the expression 'high on the hog' came from, tracing its genesis to a common Massa and John story from the days of slavery; how she arrived at writing topics for her twelve books; the difference between yams and sweet potatoes; and the impact of African American foods on diet and health.
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Jessica B. Harris charts a 'high on the hog' culinary journey from Africa to America
