High on the Hog: Black Cooks and the Making of American Cuisine

from Christopher Kimball’s Milk Street Radio · host Milk Street Radio

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill.Get the recipe for Turkish Minced Meat Kebabs here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

What this episode covers

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill. Get the recipe for Turkish Minced Meat Kebabs here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

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High on the Hog: Black Cooks and the Making of American Cuisine

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This episode is 51 minutes long.

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This episode was published on June 13, 2025.

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