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Netflix's 'High on the Hog' reveals how Black cooking is the bedrock of American food

The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen ....

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stripes - Netflix's 'High on the Hog' reveals how Black cooking is the bedrock of American food

Netflix s High on the Hog reveals how Black cooking is the bedrock of American food
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High on the Hog: How African American Cuisine Transformed America. Episode 1, “Our Roots”. (L-R) Pictured: Dr. Jessica B. Harris and Stephen Satterfield. ()
High on the Hog: How African American Cuisine Transformed America. Episode 1, “Our Roots”. ()
The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen hearth at Monticello, the Virginia plantation built by Thomas Jefferson. She uses a pot hook to remove the cast-iron lid and reveal the casserole dish inside the baking vessel. “Oh, it’s sizzling,” she says, the sound audible in the background like distant applause. ....

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Netflix's 'High on the Hog' is essential food TV

A riveting new series examines how African American chefs shaped the nation's tastes. ....

United States , South Carolina , James Hemings , Karis Jagger , Roger Ross Williams , Omar Tate , Leni Sorensen , Hercules Posey , Fabienne Toback , Jonathan Clasberry , Martha Stewart , Anthony Bourdain , Thomas Downing , Jessicab Harris , Stephen Satterfield , George Washington , Thomas Jefferson , Food Network , How African American Cuisine Transformed America , Culinary Journey From Africa , Dan Tokpa Market , West African , Host Stephen Satterfield , Bill Addison , Jerrelle Guy , Los Angeles Based ,

Netflix's 'High on the Hog' reveals how Black cooking is the bedrock of American food

The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen ....

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