Ebook: High on the Hog: a Culinary Journey from Africa to America

The grande dame of African American cookbooks stakes her claim as a culinary historian with a narrative history of African American cuisine.;Intro; 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 Sorrowâ#x80;#x99;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.