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An unforgettable evening of conversation with author Jessica B. Harris and moderator Paula J. Johnson
Join the Library and Bold Fork Books for an unforgettable evening of conversation with author Jessica B. Harris and moderator Paula J. Johnson for Jessica's newest book: BRAIDED HERITAGE: Recipes and Stories on the Origin of American Cuisine.
Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog.
One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze.
With recipes ranging from everyday meals to festive spreads, Braided Heritage offers a new, in-depth, delicious look at American culinary history.
Jessica B. Harris is the author, editor, and translator of seventeen books, including twelve cookbooks documenting the foods and foodways of the African diaspora. Her IACP Award–winning book High on the Hog: A Culinary Journey from Africa to America has been adapted into a Netflix series. Harris is a professor emerita at Queens College/CUNY in New York and has written extensively for scholarly and popular publications. She served as the culinary consultant for the Smithsonian Museum of African American History and Culture and their lauded restaurant, the Sweet Home Café. She holds lifetime achievement awards from the Southern Foodways Alliance, the Soul Summit, and the James Beard Foundation, which also inducted Harris into the Cookbook Hall of Fame.
Paula J. Johnson is the curator of food history and director of the American Food History Project at the Smithsonian’s National Museum of American History. She was one of the curators who originally collected the kitchen from Julia Child herself in 2001 and has worked with the kitchen and its contents for many years since, building expertise in American culinary history, food technology, history, and culture.
AGE GROUP: | Adults |
EVENT TYPE: | Author Talk |
