Soul food, long known to be a staple of the African-American diet is, alternately, harshly criticized and fiercely guarded. In her groundbreaking book, "High on the Hog," Jessica Harris traces the history of soul food from its roots in traditional West African foodways and the swill fed to enslaved Africans during The Middle Passage to plantation kitchens and haute cuisine restaurants in New York and New Orleans. Ms. Harris argues that her main topic is the Africanizing of the Southern palate and, by extension, of the American one. While understanding current health trends, Ms. Harris laments that Black cuisine often is seen as unhealthy and inelegant. She believes that one day the true food of Africa will have its place at the foodie table. Join Ms. Harris as she takes the audience on a culinary journey unlike any other. Reception with author will precede the lecture. Copies of the book will be available for purchase.
Hours of Operation
Admission & Fees
Seniors & Children (ages 4-12) $8.00
Free Parking, Parking on Site, Public Restrooms
Near Interstate Highway
Suitable for Ages
African American, Civil War, Culinary, Food, Wine & Beer, Family Friendly, History & Heritage