A Culinary Journey from Africa to America

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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.”