000			03350cam a2200421 i 4500
005			20221102155756.0
008			110525s2011 nyua b 001 0 eng d
010			_a 2010024899
011			_aBIB MATCHES WORLDCAT
020			_a1596913959 _qhardcover
020			_a9781596913950 _qhardcover
035			_a(ATU)b11938948
035			_a(OCoLC)401150911
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dMOF _dYDXCP _dOJ4 _dCDX _dBWX _dIXA _dOCLCA _dOCLCQ _dBUR _dATU
043			_an-us--- _af------ _aaf-----
050	0	0	_aTX715 _b.H29972 2011
082	0	0	_a641.59296073 _222
100	1		_aHarris, Jessica B., _eauthor. _91085998
245	1	0	_aHigh on the hog : _ba culinary journey from Africa to America / _cJessica B. Harris.
250			_a1st U.S. edition.
264		1	_aNew York : _bBloomsbury, _c2011.
300			_aix, 291 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aOut of Africa : foods, techniques, and ceremonies of the mother continent -- Sea changes : enslavement, the middle passage, and the migrating tastes of Africa -- The power of three : arrivals, encounters, and culinary connections -- The tightening vice [i.e. vise] : indenture to enslavement and the African hand in the food of Colonial America -- In sorrow's kitchen : hog meat, hominy, and the africanizing of the palate of the South -- City food, South and North : caterers, cala vendors, and the continuing of African culinary traditions -- O freedom! : jubilee jubilations -- Westward ho! : migrations, innovations, and a growing culinary divide -- Movin' on up! : resilience, resistance, and entrepreneurs large and small -- We shall not be moved : sit-ins, soul food, and increasing culinary diversity -- We are the world : making it in an expanding Black world and joining an unbroken African culinary circle -- Recipes.
520			_aCookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a history of triumph and survival.--From publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aAfrican American cooking _xHistory _9661283
650		0	_aAfrican Americans _xFood _xHistory.
650		0	_aFood habits _zAmerica _xHistory _9733863
650		0	_aFood habits _zAfrica _xHistory _9733869
907			_a.b11938948 _b14-10-21 _c27-10-15
942			_cB
945			_a641.59296073 HAR _g1 _iA502517B _j0 _lcmain _o- _p$38.81 _q- _r- _s- _t0 _u6 _v5 _w1 _x3 _y.i13135831 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1221495 _d1221495