High on the Hog: A Culinary Journey from Africa to America is a non-fiction book by Jessica B. Harris, published in 2011 by Bloomsbury. The book chronicles the development of African-American cuisine from its origins in African cuisines.
David A. Davis of Mercer University described the book as "the culmination of her career-long research into African-American foodways".[1]
There are recipes in the book; they total 15 pages.[2]
A Netflix television series, High on the Hog: How African American Cuisine Transformed America, released in 2021 was based on the book.[3] Osayi Endolyn, in The New York Times, stated the television series was "sorely overdue".[4]
Dwight Garner of The New York Times praised the book, stating that it had "an eye for detail and an inquisitive manner" and "plain, gently simmering prose".[5] Garner stated that in regards to the portions from the mid-20th century to the present, the portions were those he "especially enjoyed".[5] William Grimes, of the same newspaper, stated that the author "handles the cultural politics of black cuisine skillfully".[6]
Davis called the book "engaging, accessible, and valuable", and argued it is a "valuable contribution".[7]
Jennifer Jensen Wallach of the University of North Texas stated that the work is "engaging, readable, and impressive in its chronological scope".[8]
Vanessa Bush of Booklist described the work as a "passionate perspective" that the photographs had "enhance[d]".[9]
Kirkus Reviews criticized the book, and summarized its review by stating that the author "folds into her batter so many weighty ingredients that it fails to rise".[2]