Regarding Netflix’s limited series, High on the Hog: How African American Cuisine Transformed America, here’s a deep-dive of web links and recommendations from the show.
Bon Appetit’s review about the doc.
Culinary creatives from the show are featured in this article, ‘High on the Hog’ & the People Preserving Black Cooking Traditions.
Here are just a few of them–
Gabrielle E. W. Carter
To boot, pun intended, there’s a segment on the history of black cowboys in Texas. Here’s the founder of the Black Cowboy Museum, Larry Callies
Food historian Michael W. Twitty is also featured.
Speaking of food history Ep. 3 is entitled Our Founding Chefs and pays homage to a number of foundational architects of fine American dining. Hercules Posey, the celebrated yet enslaved cook at George Washington’s Mount Vernon and James Hemings, another enslaved yet celebrated cook of fine cuisine at Thomas Jefferson’s Monticello are chronicled. Discussions take place at the hearth at Monticello and at an L.A. restaurant that recreates the dishes of Hemings and Hercules.
Other food history includes Texan Lucille Bishop Smith’s, Lucille’s Treasure Chest of Fine Foods.
More book recommendations: