10/25/2024
One of the things that I can’t wait to write about are the foods my Nana Mary taught me to cook and how they reflect the knowledge our ancestors brought with them from Africa and the sheer determination it took to make edible meals from kitchen scraps and garden leftovers.
Michael Twitty’s book The Cooking Gene was the first book I read on how genealogy research and foodways history can go hand in hand and then I discovered the Netflix series High on the Hog and my world has never been the same. This is the book the series is based on and I am so excited that she’s gonna be here!
The aroma of collard greens, cornbread, turkey, dressing, and sweet potato pie connects Black Americans to the cultural tradition of soul food. These memories surrounding food evoke a cultural connection of gathering around the kitchen table. From the sensory experience of sight, smell, and flavor, Black communities find enjoyment in gathering and communing over a meal, a tradition that is deeply rooted in a shared experience that has strengthened bonds for generations.
We’re proud to celebrate this rich Black culinary heritage by welcoming Dr. Jessica B. Harris, author of "High on the Hog: A Culinary Journey from Africa to America" and the inspiration behind the popular Netflix documentary, to the Missouri History Museum on November 7 during our Thursday Nights at the Museum series. Harris’s book describes how West African culinary influences survived the tumult and trauma of the Middle Passage and slavery, impacting the American continent.
Read more: https://mohistory.org/blog/soul-food