Streams

Jessica Harris

Food and Cultural Historian and author of Beyon Gumbo

Jessica Harris appears in the following:

A Historical Tour of the Thanksgiving Table

Wednesday, November 23, 2011

Holidays are defined by traditions — those we keep and those we break. And nothing could be more traditional than a roast turkey on Thanksgiving. This year, nearly 250 million turkeys will be raised to satisfy American demand. But how traditional is the turkey? The fact is, we don't know. The first Thanksgiving included venison, the Wampanoag people brought plenty. And the colonists shot some wild fowl, but there probably weren't any sweet potatoes, and definitely no cranberry sauce. Thanksgiving didn't become a national holiday until Abraham Lincoln's time, what was traditional when the tradition was new?

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A Culinary Journey from Africa to America

Monday, September 05, 2011

Cookbook author Jessica Harris talks about the history of African American cuisine. High on the Hog: A Culinary Journey from Africa to America takes readers on a 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.  She details how each came to form such an important part of African American culture, history, and identity.

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A Culinary Journey from Africa to America

Wednesday, June 22, 2011

Cookbook author Jessica Harris talks about the history of African American cuisine. High on the Hog: A Culinary Journey from Africa to America takes readers on a 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.  She details how each came to form such an important part of African American culture, history, and identity.

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A Culinary Journey from Africa to America

Friday, January 21, 2011

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.”

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Cooking a Polarizing Vegetable: Okra

Wednesday, October 28, 2009

Oh, okra! Whether used in gumbo or succotash, the little vegetable is either loved or hated. Jessica Harris, food and cultural historian, joins us with a look at the history and lore of okra, which first arrived in the United States in the 17th century and has graced the plates of Southerners and African American families ever since. She also gives us three recipes to try and convert even the most stalwart okra hater.

Click through for Jessica Harris' okra recipes

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