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High on the Hog_ A Culinary Jou - Jessica B. Harris

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2022-02-24 01:17:31

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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

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