A culinary journey from Africa to America
The U.S. slave trade took many things from the Africans who were forced into it: family, name, homeland, and, of course, freedom. But within that system of brutality, there were certain things that couldn’t be stolen from the slaves, including their taste memories, cooking techniques and agricultural practices. It’s through these food memories and techniques that Africans transformed the way Americans eat. Food historian Jessica Harris explores this part of the American story, and the people involved in it, in her new book ?High on the Hog: A Culinary Journey from Africa to America.?
We rely on support from listeners and readers like you to keep our stories free and accessible to all. Monthly gifts are especially meaningful as they help us plan ahead and concentrate on the stories that matter. Will you consider donating $10/month, to help sustain The World? Thanks for your support!