Dr. Jessica B. Harris, renowned food historian and author of High on the Hog, which later became a hit Netflix series of the same name, reveals the shocking truth about American cuisine—it's not what you think. From her couch in Brooklyn with a Siamese cat wandering by, Dr. Harris unpacks the surprising origins of beloved American classics and introduces us to the concept of the "American braid."
Her new book, Braided Heritage: Recipes and Stories on the Origin of American Cuisine, weaves together the three cultural strands that created what we eat today: Indigenous, European, and African influences. But prepare to have your assumptions shattered—coleslaw is Dutch, cookies aren't American, and the "wok hand" of enslaved African Americans shaped Southern food in ways we're only beginning to understand.
Don't miss these eye-opening revelations:
Coleslaw comes from Dutch "kool sla" (cabbage salad)—not American at all
Cookies and waffles are Dutch gifts hiding in plain sight
The "wok hand" concept and why Southern food doesn't taste British
How barbecue represents the cultural braid of Africa and Europe
Dr. Harris's childhood travel bug that started at the UN International School
Her 50+ year relationship with a French host family
Building chosen families across three continents: France, West Africa, and Brazil
Why she's wittier in French and can flirt better too
The personal recipes closest to her heart: her mother's fried chicken and grandmother's watermelon rind pickles
Resources:
Read Dr. Jessica B. Harris's Braided Heritage: Recipes and Stories on the Origin of American Cuisine
Watch High on the Hog on Netflix and read the book
Read her memoir, My Soul Looks Back
Learn more about Chef Sean Sherman's indigenous food work
Read an excerpt on afar.com from Dr. Harris's Vintage Postcards from the African World: In the Dignity of Their Work and the Joy of Their Play
Read an interview on afar.com with Dr. Harris about New Orleans, where she also lives for part of the year
Read the transcript of the episode.
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