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

EPISODE · Jul 9, 2021 · 51 MIN

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. Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See acast.com/privacy for more information.

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

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This episode was published on July 9, 2021.

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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...

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