High on the Hog: A Culinary Journey from Africa to America Book

Contents

Foreword by Maya Angelou....................ix
Introduction....................1
1. Out of Africa Foods, Techniques, and Ceremonies of the Mother Continent....................5
2. Sea Changes Enslavement, the Middle Passage, and the Migrating Tastes of Africa....................21
3. The Power of Three Arrivals, Encounters, and Culinary Connections....................41
4. The Tightening Vice Indenture to Enslavement and the African Hand in the Food of Colonial America....................61
5. In Sorrow's Kitchen Hog Meat, Hominy, and the Africanizing of the Palate of the South....................87
6. City Food, South and North Caterers, Cala Vendors, and the Continuing of African Culinary Traditions....................111
7. Westward Ho! Migrations, Innovations, and a Growing Culinary Divide....................139
8. Movin' On Up! Resilience, Resistance, and Entrepreneurs Large and Small....................167
9. We Shall Not Be Moved Sit-ins, Soul Food, and Increasing Culinary Diversity....................197
10. We Are the World Making It in an Expanding Black World and Joining an Unbroken African Culinary Circle....................221
Recipes....................247
Acknowledgments....................267
Further Reading....................27i List of Illustrations....................283
Index....................285