High on the Hog
A Culinary Journey from Africa to America
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Prime members: New to Audible?Get 2 free audiobooks during trial.
High on the Hog
Buy for $24.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Jessica Harris
About this listen
Winner of the IACP Award for Culinary History.
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.
©2011 Jessica B. Harris (P)2013 Audible, Inc.Listeners also enjoyed...
-
Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,149
-
Performance5 out of 5 stars 1,021
-
Story4.5 out of 5 stars 1,017
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
-
5 out of 5 stars
-
DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,734
-
Performance4.5 out of 5 stars 1,467
-
Story5 out of 5 stars 1,451
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 222
-
Performance4.5 out of 5 stars 192
-
Story4.5 out of 5 stars 192
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
Bound to the Fire
- How Virginia's Enslaved Cooks Helped Invent American Cuisine
- By: Kelley Fanto Deetz
- Narrated by: Nancy Bober
- Length: 5 hrs and 32 mins
- Unabridged
-
Overall4.5 out of 5 stars 23
-
Performance4 out of 5 stars 20
-
Story4 out of 5 stars 20
Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.
-
4 out of 5 stars
-
Well Researched, Needs Editing
- By Amazon User on 10-09-20
-
Black AF History
- The Un-Whitewashed Story of America
- By: Michael Harriot
- Narrated by: Michael Harriot
- Length: 15 hrs and 42 mins
- Unabridged
-
Overall5 out of 5 stars 1,101
-
Performance5 out of 5 stars 1,018
-
Story5 out of 5 stars 1,018
America’s backstory is a whitewashed mythology implanted in our collective memory. It should come as no surprise that the dominant narrative of American history is blighted with errors and oversights—after all, history books were written by white men with their perspectives at the forefront. It could even be said that the devaluation and erasure of the Black experience is as American as apple pie. In Black AF History, Michael Harriot presents a more accurate version of American history.
-
5 out of 5 stars
-
LOVE It!
- By KMB on 09-29-23
By: Michael Harriot
-
The 1619 Project
- A New Origin Story
- By: Nikole Hannah-Jones, The New York Times Magazine, Caitlin Roper - editor, and others
- Narrated by: Nikole Hannah-Jones, Full Cast
- Length: 18 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 4,526
-
Performance5 out of 5 stars 3,936
-
Story5 out of 5 stars 3,919
The New York Times Magazine’s award-winning “1619 Project” issue reframed our understanding of American history by placing slavery and its continuing legacy at the center of our national narrative. This new book substantially expands on that work, weaving together 18 essays that explore the legacy of slavery in present-day America with 36 poems and works of fiction that illuminate key moments of oppression, struggle, and resistance.
-
4 out of 5 stars
-
Comprehensive and Cutting
- By Thomas Ray on 12-30-21
By: Nikole Hannah-Jones, and others
-
Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,149
-
Performance5 out of 5 stars 1,021
-
Story4.5 out of 5 stars 1,017
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
-
5 out of 5 stars
-
DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,734
-
Performance4.5 out of 5 stars 1,467
-
Story5 out of 5 stars 1,451
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 222
-
Performance4.5 out of 5 stars 192
-
Story4.5 out of 5 stars 192
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
Bound to the Fire
- How Virginia's Enslaved Cooks Helped Invent American Cuisine
- By: Kelley Fanto Deetz
- Narrated by: Nancy Bober
- Length: 5 hrs and 32 mins
- Unabridged
-
Overall4.5 out of 5 stars 23
-
Performance4 out of 5 stars 20
-
Story4 out of 5 stars 20
Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.
-
4 out of 5 stars
-
Well Researched, Needs Editing
- By Amazon User on 10-09-20
-
Black AF History
- The Un-Whitewashed Story of America
- By: Michael Harriot
- Narrated by: Michael Harriot
- Length: 15 hrs and 42 mins
- Unabridged
-
Overall5 out of 5 stars 1,101
-
Performance5 out of 5 stars 1,018
-
Story5 out of 5 stars 1,018
America’s backstory is a whitewashed mythology implanted in our collective memory. It should come as no surprise that the dominant narrative of American history is blighted with errors and oversights—after all, history books were written by white men with their perspectives at the forefront. It could even be said that the devaluation and erasure of the Black experience is as American as apple pie. In Black AF History, Michael Harriot presents a more accurate version of American history.
-
5 out of 5 stars
-
LOVE It!
- By KMB on 09-29-23
By: Michael Harriot
-
The 1619 Project
- A New Origin Story
- By: Nikole Hannah-Jones, The New York Times Magazine, Caitlin Roper - editor, and others
- Narrated by: Nikole Hannah-Jones, Full Cast
- Length: 18 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 4,526
-
Performance5 out of 5 stars 3,936
-
Story5 out of 5 stars 3,919
The New York Times Magazine’s award-winning “1619 Project” issue reframed our understanding of American history by placing slavery and its continuing legacy at the center of our national narrative. This new book substantially expands on that work, weaving together 18 essays that explore the legacy of slavery in present-day America with 36 poems and works of fiction that illuminate key moments of oppression, struggle, and resistance.
-
4 out of 5 stars
-
Comprehensive and Cutting
- By Thomas Ray on 12-30-21
By: Nikole Hannah-Jones, and others
-
My Soul Looks Back
- A Memoir
- By: Jessica B. Harris
- Narrated by: Jessica B. Harris
- Length: 6 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 320
-
Performance5 out of 5 stars 288
-
Story4.5 out of 5 stars 288
In the Technicolor glow of the early 70s, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day - luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other.
-
5 out of 5 stars
-
Great read
- By sandy g on 05-13-17
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 72
-
Performance4 out of 5 stars 63
-
Story4.5 out of 5 stars 64
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
4 out of 5 stars
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
The Book of Lost Friends
- A Novel
- By: Lisa Wingate
- Narrated by: Sophie Amoss, Sullivan Jones, Robin Miles, and others
- Length: 15 hrs and 6 mins
- Unabridged
-
Overall4.5 out of 5 stars 10,729
-
Performance5 out of 5 stars 9,265
-
Story4.5 out of 5 stars 9,202
From the best-selling author of Before We Were Yours comes a dramatic historical novel of three young women searching for family amid the destruction of the post-Civil War South, and of a modern-day teacher who learns of their story and its vital connection to her students’ lives.
-
5 out of 5 stars
-
I want more!!!
- By Mrstlg on 04-11-20
By: Lisa Wingate
-
American Cuisine
- And How It Got This Way
- By: Paul Freedman
- Narrated by: Paul Heitsch
- Length: 14 hrs and 8 mins
- Unabridged
-
Overall4 out of 5 stars 34
-
Performance4.5 out of 5 stars 23
-
Story4.5 out of 5 stars 23
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
By: Paul Freedman
-
Defining Moments in Black History
- Reading Between the Lies
- By: Dick Gregory
- Narrated by: James Shippy
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall4.5 out of 5 stars 3,983
-
Performance5 out of 5 stars 3,459
-
Story4.5 out of 5 stars 3,460
With his trademark acerbic wit, incisive humor, and infectious paranoia, one of our foremost comedians and most politically engaged civil rights activists looks back at 100 key events from the complicated history of Black America. Defining Moments in Black History is an essential, no-holds-bar history lesson that will provoke, enlighten, and entertain.
-
3 out of 5 stars
-
How we see the world matters to how we tell storie
- By Adam Shields on 10-03-18
By: Dick Gregory
-
Black Smoke
- African Americans and the United States of Barbecue
- By: Adrian Miller
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Unabridged
-
Overall5 out of 5 stars 10
-
Performance5 out of 5 stars 9
-
Story5 out of 5 stars 9
Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
-
5 out of 5 stars
-
Great Historically Accurate Information
- By Minnie H on 07-28-23
By: Adrian Miller
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,396
-
Performance4.5 out of 5 stars 1,218
-
Story4.5 out of 5 stars 1,213
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
5 out of 5 stars
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The First Ladies
- By: Marie Benedict, Victoria Christopher Murray
- Narrated by: Robin Miles, Tavia Gilbert
- Length: 14 hrs and 33 mins
- Unabridged
-
Overall4.5 out of 5 stars 575
-
Performance4.5 out of 5 stars 517
-
Story4.5 out of 5 stars 517
The daughter of formerly enslaved parents, Mary McLeod Bethune refuses to back down as white supremacists attempt to thwart her work. She marches on as an activist and an educator, and as her reputation grows she becomes a celebrity, revered by titans of business and recognized by U.S. Presidents. Eleanor Roosevelt herself is awestruck and eager to make her acquaintance.
-
5 out of 5 stars
-
A Wake Up Call to history and today
- By JoeKristina Smith on 07-11-23
By: Marie Benedict, and others
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
-
Overall5 out of 5 stars 116
-
Performance5 out of 5 stars 99
-
Story5 out of 5 stars 97
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
5 out of 5 stars
-
Must read
- By Morgan German on 10-06-22
By: Dan Saladino
-
Say It Louder!
- Black Voters, White Narratives, and Saving Our Democracy
- By: Tiffany Cross
- Narrated by: Tiffany Cross, Leon Nixon
- Length: 7 hrs and 3 mins
- Unabridged
-
Overall5 out of 5 stars 410
-
Performance5 out of 5 stars 355
-
Story5 out of 5 stars 353
A breakout media and political analyst delivers a sweeping snapshot of American democracy and the role that African Americans have played in its shaping while offering concrete information to help harness the electoral power of the country’s rising majority and exposing political forces aligned to subvert and suppress black voters.
-
5 out of 5 stars
-
Skip this read at your own peril.
- By Amazon Customer on 07-07-20
By: Tiffany Cross
-
The Food Explorer
- The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
- By: Daniel Stone
- Narrated by: Daniel Stone
- Length: 9 hrs and 52 mins
- Unabridged
-
Overall4.5 out of 5 stars 646
-
Performance4.5 out of 5 stars 578
-
Story4.5 out of 5 stars 577
In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.
-
4 out of 5 stars
-
Good book, but would like more detail.
- By Robert Brummett on 02-25-18
By: Daniel Stone
-
The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,250
-
Performance4.5 out of 5 stars 1,073
-
Story4.5 out of 5 stars 1,066
Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
-
4 out of 5 stars
-
I don't think I'm the intended market for the book
- By Steve Word on 06-03-14
By: Dan Barber
Editorial reviews
American cuisine has deep African roots. When we discuss American food, the troublesome history attached to these roots is only mentioned in brief. The focus tends to be on the end product, the delicious food that helps to distinguish American culture. In this book author Harris undertakes to trace the food from Africa across the Atlantic to America. She views slavery through the lens of native food. Food is proof of the voyage; it remains with its people, sustaining them as they endure en route to freedom. Along the way the food marries multiple worlds and is reborn in many delicious guises. Harris has a resonant, dignified voice. She relays with authority her profound understanding of how this cuisine evolved and what its survival means.
Related to this topic
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 55
-
Performance4 out of 5 stars 49
-
Story4 out of 5 stars 49
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
1 out of 5 stars
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 222
-
Performance4.5 out of 5 stars 192
-
Story4.5 out of 5 stars 192
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 72
-
Performance4 out of 5 stars 63
-
Story4.5 out of 5 stars 64
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
4 out of 5 stars
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
Barbecue
- The History of an American Institution
- By: Robert F. Moss
- Narrated by: David Holloway
- Length: 6 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 44
-
Performance4.5 out of 5 stars 35
-
Story4.5 out of 5 stars 35
Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States.
-
3 out of 5 stars
-
Great for those that love BBQ.
- By Austin on 01-02-23
By: Robert F. Moss
-
The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 53
-
Performance4.5 out of 5 stars 47
-
Story4.5 out of 5 stars 47
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
-
2 out of 5 stars
-
Disappointed
- By TS on 08-17-21
By: Adrian Miller
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall4.5 out of 5 stars 88
-
Performance4.5 out of 5 stars 79
-
Story4.5 out of 5 stars 78
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
5 out of 5 stars
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 55
-
Performance4 out of 5 stars 49
-
Story4 out of 5 stars 49
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
1 out of 5 stars
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 222
-
Performance4.5 out of 5 stars 192
-
Story4.5 out of 5 stars 192
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 72
-
Performance4 out of 5 stars 63
-
Story4.5 out of 5 stars 64
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
4 out of 5 stars
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
Barbecue
- The History of an American Institution
- By: Robert F. Moss
- Narrated by: David Holloway
- Length: 6 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 44
-
Performance4.5 out of 5 stars 35
-
Story4.5 out of 5 stars 35
Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States.
-
3 out of 5 stars
-
Great for those that love BBQ.
- By Austin on 01-02-23
By: Robert F. Moss
-
The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 53
-
Performance4.5 out of 5 stars 47
-
Story4.5 out of 5 stars 47
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
-
2 out of 5 stars
-
Disappointed
- By TS on 08-17-21
By: Adrian Miller
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall4.5 out of 5 stars 88
-
Performance4.5 out of 5 stars 79
-
Story4.5 out of 5 stars 78
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
5 out of 5 stars
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 308
-
Performance4.5 out of 5 stars 225
-
Story4.5 out of 5 stars 224
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
-
5 out of 5 stars
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
A Square Meal
- A Culinary History of the Great Depression
- By: Jane Ziegelman, Andrew Coe
- Narrated by: Susan Ericksen
- Length: 10 hrs and 46 mins
- Unabridged
-
Overall4.5 out of 5 stars 81
-
Performance4 out of 5 stars 70
-
Story4 out of 5 stars 67
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
-
4 out of 5 stars
-
Not entirely accurate title
- By Robert on 06-07-17
By: Jane Ziegelman, and others
-
Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
-
Overall4.5 out of 5 stars 312
-
Performance4.5 out of 5 stars 271
-
Story4.5 out of 5 stars 268
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
-
5 out of 5 stars
-
Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
-
The Taste of Conquest
- The Rise and Fall of the Three Great Cities of Spice
- By: Michael Krondl
- Narrated by: Todd McLaren
- Length: 10 hrs and 34 mins
- Unabridged
-
Overall4 out of 5 stars 119
-
Performance4.5 out of 5 stars 76
-
Story4.5 out of 5 stars 74
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities, Venice, Lisbon, and Amsterdam, that transformed the globe in the quest for spice.
-
4 out of 5 stars
-
Not that bad.
- By EmperorTab on 10-19-08
By: Michael Krondl
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 83
-
Performance4.5 out of 5 stars 70
-
Story4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
-
4 out of 5 stars
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 48
-
Performance4.5 out of 5 stars 42
-
Story4.5 out of 5 stars 42
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
5 out of 5 stars
-
If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 61
-
Performance4.5 out of 5 stars 49
-
Story5 out of 5 stars 49
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
-
4 out of 5 stars
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
-
Overall4 out of 5 stars 130
-
Performance4 out of 5 stars 109
-
Story4 out of 5 stars 109
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
-
5 out of 5 stars
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,396
-
Performance4.5 out of 5 stars 1,218
-
Story4.5 out of 5 stars 1,213
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
5 out of 5 stars
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
Indian Givers
- How the Indians of the Americas Transformed the World
- By: Jack Weatherford
- Narrated by: Victor Bevine
- Length: 10 hrs and 10 mins
- Unabridged
-
Overall4.5 out of 5 stars 437
-
Performance4.5 out of 5 stars 349
-
Story4.5 out of 5 stars 351
After 500 years, the world's huge debt to the wisdom of the Indians of the Americas has finally been explored in all its vivid drama by anthropologist Jack Weatherford. He traces the crucial contributions made by the Indians to our federal system of government, our democratic institutions, modern medicine, agriculture, architecture, and ecology, and in this astonishing, ground-breaking book takes a giant step toward recovering a true American history.
-
5 out of 5 stars
-
All things Jack Weatherford
- By Robert on 06-03-10
By: Jack Weatherford
-
Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
-
Overall4.5 out of 5 stars 69
-
Performance4.5 out of 5 stars 59
-
Story4.5 out of 5 stars 59
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
-
4 out of 5 stars
-
Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
-
Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall4 out of 5 stars 181
-
Performance4.5 out of 5 stars 158
-
Story4 out of 5 stars 159
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
-
5 out of 5 stars
-
Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
People who viewed this also viewed...
-
The Cooking Gene
- A Journey Through African American Culinary History in the Old South
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 15 hrs and 20 mins
- Unabridged
-
Overall5 out of 5 stars 4
-
Performance5 out of 5 stars 4
-
Story5 out of 5 stars 4
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.
-
5 out of 5 stars
-
Thank you!
- By Jesse on 01-27-24
-
Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,149
-
Performance5 out of 5 stars 1,021
-
Story4.5 out of 5 stars 1,017
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
-
5 out of 5 stars
-
DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 308
-
Performance4.5 out of 5 stars 225
-
Story4.5 out of 5 stars 224
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
-
5 out of 5 stars
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
American Cuisine
- And How It Got This Way
- By: Paul Freedman
- Narrated by: Paul Heitsch
- Length: 14 hrs and 8 mins
- Unabridged
-
Overall4 out of 5 stars 34
-
Performance4.5 out of 5 stars 23
-
Story4.5 out of 5 stars 23
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
By: Paul Freedman
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
-
Overall4 out of 5 stars 186
-
Performance4.5 out of 5 stars 157
-
Story4 out of 5 stars 156
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
5 out of 5 stars
-
Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
-
Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,962
-
Performance4.5 out of 5 stars 1,716
-
Story4.5 out of 5 stars 1,708
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
5 out of 5 stars
-
A fun and inspiring civics lesson
- By loix on 06-27-12
-
The Cooking Gene
- A Journey Through African American Culinary History in the Old South
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 15 hrs and 20 mins
- Unabridged
-
Overall5 out of 5 stars 4
-
Performance5 out of 5 stars 4
-
Story5 out of 5 stars 4
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.
-
5 out of 5 stars
-
Thank you!
- By Jesse on 01-27-24
-
Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,149
-
Performance5 out of 5 stars 1,021
-
Story4.5 out of 5 stars 1,017
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
-
5 out of 5 stars
-
DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 308
-
Performance4.5 out of 5 stars 225
-
Story4.5 out of 5 stars 224
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
-
5 out of 5 stars
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
American Cuisine
- And How It Got This Way
- By: Paul Freedman
- Narrated by: Paul Heitsch
- Length: 14 hrs and 8 mins
- Unabridged
-
Overall4 out of 5 stars 34
-
Performance4.5 out of 5 stars 23
-
Story4.5 out of 5 stars 23
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
By: Paul Freedman
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
-
Overall4 out of 5 stars 186
-
Performance4.5 out of 5 stars 157
-
Story4 out of 5 stars 156
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
5 out of 5 stars
-
Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
-
Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,962
-
Performance4.5 out of 5 stars 1,716
-
Story4.5 out of 5 stars 1,708
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
5 out of 5 stars
-
A fun and inspiring civics lesson
- By loix on 06-27-12
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 222
-
Performance4.5 out of 5 stars 192
-
Story4.5 out of 5 stars 192
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,972
-
Performance4.5 out of 5 stars 1,675
-
Story4.5 out of 5 stars 1,666
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
-
5 out of 5 stars
-
So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
-
Bound to the Fire
- How Virginia's Enslaved Cooks Helped Invent American Cuisine
- By: Kelley Fanto Deetz
- Narrated by: Nancy Bober
- Length: 5 hrs and 32 mins
- Unabridged
-
Overall4.5 out of 5 stars 23
-
Performance4 out of 5 stars 20
-
Story4 out of 5 stars 20
Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.
-
4 out of 5 stars
-
Well Researched, Needs Editing
- By Amazon User on 10-09-20
-
My Soul Looks Back
- A Memoir
- By: Jessica B. Harris
- Narrated by: Jessica B. Harris
- Length: 6 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 320
-
Performance5 out of 5 stars 288
-
Story4.5 out of 5 stars 288
In the Technicolor glow of the early 70s, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day - luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other.
-
5 out of 5 stars
-
Great read
- By sandy g on 05-13-17
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,734
-
Performance4.5 out of 5 stars 1,467
-
Story5 out of 5 stars 1,451
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall4.5 out of 5 stars 21
-
Performance4 out of 5 stars 18
-
Story4.5 out of 5 stars 17
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
-
3 out of 5 stars
-
Does not work as an audio book
- By Anonymous User on 04-22-22
What listeners say about High on the Hog
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Laura
- 03-05-22
educational and enlightening
I learned so much about not only the history of African American food but of African zericans especially the slave trade.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Amazon Customer
- 04-14-23
Good information
I enjoyed the book. Thank for sharing your journey. As long as I can remember food and family are the core of our family!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall4 out of 5 stars
-
Performance3 out of 5 stars
-
Story5 out of 5 stars
- Amazon Customer
- 08-29-20
A great history lesson
Thank you for assembling this incredible history lesson and a barometer for beginning to understand the origin, role, and continuing food apartheid.
wish the author had put in more effort to pronounce other non English words as she did the French ones.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Susanne
- 02-24-23
Excellent
Very Interesting story and i enjoyed the reader.
Might need to listen to it again.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Alexis Clemmons
- 06-13-23
A MUST read!
This book is absolutely fantastic, and what an experience hearing it from Jessica B. Harris herself! She takes you on a journey through the history of black people in the US and, before that, Africa through food.
There are times I felt rage and grief. Yet others where I laughed and felt pride. She has laid the truth bare while ensuring the versatility, resilience, resourcefulness, and so much more of our people. An incredible book that I plan to return to.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance1 out of 5 stars
-
Story5 out of 5 stars
- ChristineDCo
- 04-14-24
So glad I listened to the book.
I thoroughly enjoyed the Netflix series and listening to the book shed so much more information and charm. Ms. Harris’s writing is a delight and her voice is like a warm hug. This is definitely worth the time listening and more. It is a gift.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Bill Yost
- 09-14-22
Just wow…
Watching the a Netflix documentary led me
To buying the book. Unfortunately, with my work schedule, I hadn’t found the time to really sit and read it. I bought the audiobook so I could listen while I work and I’m glad I did. The documentary, while excellent, doesn’t even scratch the surface of what the book covers. The author doesn’t even sound like she’s reading. Rather, she sounds like she’s sitting in front of you telling you this very rich history. I’ll more than likely listen to this again since there’s so much to absorb. I can’t wait for the second season of the show on Netflix.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Renee Baumgartner
- 12-22-23
An important story
Absolutely loved the important history of African -Americans as she wove it into the culinary story. I thoroughly enjoyed this book.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Anonymous User
- 10-22-21
5 Star Celebration!
We done, well said, and well received. Beautiful Book! As a cClinary Chef, I’ve learned a lot. And I think Jessica Harris for all of the research and information that she provided in this book and myself had after all the Chefs to pave the way and Our Culinary Journey!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Ramon
- 09-18-22
The more you know
Loved loved loved. I learned so much about the history of so many foods. Required reading for any foodie
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!