High on the Hog: Black Cooks and the Making of American Cuisine

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 9 July 2021

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill.

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Transcript

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0:00.0	Hey, Chris Kimball here from Milk Street.
0:01.5	You know, a few months ago, I traveled to Istanbul,
0:04.0	then down to Intakia and southern Turkey
0:06.2	near the Syrian border.
0:07.9	I spent time with home cooks.
0:09.2	We made red lentil soup, egg scrambled with yogurt,
0:12.5	cheesy Turkish mashed potatoes, rice pudding,
0:14.6	and a pizza made with meat and no crust.
0:17.6	Now, these are the recipes you expect to find
0:20.2	in glossy food magazines or fancy cooking shows.
0:23.2	This is what everyday cooks make every day.
0:26.2	So if you would like to change the way you cook, as I have,
0:29.4	and to turn out dishes that you never thought possible,
0:32.3	please join us here at Milk Street.
0:34.0	Just go to 1-7-7-Milk Street.com slash plans.
0:38.5	You get immediate access to our recipes, TV shows, podcasts,
0:41.6	and cooking classes, plus free shipping from our store,
0:45.2	all that for $1.
0:46.8	That's 1-7-7-milk Street.com slash plans, $1 for a 90-day
0:52.4	membership.
0:53.4	And I can't wait to see you here at Milk Street.
0:57.3	Hi, this is Christopher Kimball.
	...

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