Advance Praise for High on the Hog:

“Rejoice, all you lovers of the personal and inimitable voice of Jessica B. Harris. In High on the Hog, she has woven her own story into the epic of the African Diaspora, using food to illuminate the intertwined tapestries of Africa, Europe, and America. From General George Washington’s black cook Hercules to New Orleans’ famed Dooky Chase, she shows how important are the African underpinnings of the American Table. Harris’s passionate devotion to languages and history, together with her own compassion and wit, resonate with the humanity she espouses in all her books, but especially this one.”—Betty Fussell, author of Raising Steaks and My Kitchen Wars

“High on the Hog is a sweeping yet intimate view of food in African American life and the profound influence of blacks on American food culture. It is unusually well crafted and written with style and grace. Harris is an engaging guide in this journey that begins in Africa and ends in the twenty-first century. Her personal vignettes provide vivid detail of her experiences at sites of historical importance to the subject. She has rescued from obscurity many historical figures who make for fascinating reading and demonstrate the great range and diversity of African American achievement in areas of food culture.”
—Charles Reagan Wilson, Kelly Gene Cook Professor of History and Southern Studies, Center for the Study of Southern Culture

“In High on the Hog, the inimitable Jessica Harris tells the story of the African-American diaspora from the perspective of an accomplished food historian. Food, she tells us, is a metaphor for society. If so, I can’t think of a better one. From slave food to A Taste of Ebony, this is a gripping saga laced with descriptions of food that will make your mouth water.” —Marion Nestle, NYU professor and author of Food Politics and What to Eat

Reviews for High on the Hog:

“Absorbing…Ms. Harris has an eye for detail and an inquisitive manner on the page, qualities that take any writer a long way.”—Dwight Garner, New York Times. Read full review.

“Harris covers a lot of territory economically, offering a tremendous cast of characters whose names deserve wider renown.”—New York Times Book Review.

Harris also had a great op-ed in the New York Times.

“Anyone interested in food history will find plenty to savor in Jessica B. Harris’s latest book.” —Saveur Magazine

A review in the Chicago Tribune.

“…the stories of Sam and the culinary heroes forgotten in history are what make "High on the Hog" as satisfying as a smothered pork chop.”—Cleveland Plain Dealer

"High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris (Bloomsbury) As a former American Studies major, I can't help but like the subject matter that Harris writes about in her latest book. Intertwined throughout the book are her personal history and the history of Africans in America. Looking at American food culture and history, all the way back to Colonial times (and even pre-Colonial times, starting off in West Africa before the African Diaspora), it's impossible not to acknowledge the influence of and innumerable contributions by African-Americans."—Epicurious.com (Summer Reads feature)

Here's a good review in the Ashland Daily Tidings (southern Oregon)

Jessica Harris featured in the Boston Bay State Banner

An interview in the Philadelphia City Paper (front page).

Here's a story in the New Orleans Times-Picayune

"High on the Hog: A Culinary Journey from Africa to America (Bloomsbury), by Jessica B. Harris. Our leading historian of African-American cooking continues her quest to trace the multiplicity of ways that American food has been enriched—and in many ways created—by the Africans who were forced to immigrate to North America and their descendents."—Vogue.com Article

There’s a mention in AirTran’s in-flight magazine GO.

Harris was interviewed for this article about Sandra Lee’s Kwanza cake on Salon.com

"passionate perspective on the culinary history of the African diaspora"—Booklist