“Jessica B. Harris is the author, editor, or translator of eighteen books including welve cookbooks documenting the foods and foodways of the African Diaspora. She has lectured widely in the United States and abroad and has written extensively for scholarly and popular publications.”
Dr. Jessica Harris, a distinguished culinary historian and author, delves into the rich tapestry of African American foodways and the enduring influence of enslaved Africans on American cuisine. Her groundbreaking work, including the acclaimed book “High on the Hog” and its accompanying documentary series, explores the deep roots and global impact of African diaspora cuisines. By delving into the historical and cultural context of Black foodways, Dr. Harris illuminates the resilience, creativity, and innovation that have shaped Black culinary traditions.
Follow Dr. Harris on Instagram @drjessicabharris
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