Jessica B. Harris's Books
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Beyond GumboFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich...Read More -
The Africa CookbookNow in trade paperback, a collection of more than 200 recipes that celebrate the rich culinary tradition of the African continent.Read More
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Sky Juice and Flying FishSavor the food, flavor, rhythm, and romance of the Caribbean. A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find...Read More
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Iron Pots & Wooden SpoonsCajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava,...Read More
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Authors on the Web
St. Louis Mag, December 13, 2012
...published. Hughes’ collection offers one-stop reading with some of this year’s best, including notable authors Calvin Trillin, Jessica B. Harris, Ruth Reichl, Gabrielle Hamilton, and Hank Shaw. The Middlesteins, Jami Attenberg The only novel on...
IR On The Net, November 20, 2012
...Mississippi. Dick Gregory is a comedian and activist who developed an interest in vegetarianism in the 1970s. Dr. Jessica B. Harris is a professor, food historian, and author of cookbooks documenting the foods and foodways of the African Diaspora. ...
NOLA Live, July 2, 2012
...with a description of the rude bread slaves baked between oak leaves in the ashes of their fires. Jessica B. Harris and "Treme" staff writer Lolis Eric Elie delve into the historical record, using early Southern cookbooks and slave narratives, to reveal...
22 WSBT, December 31, 2012
...foodways." The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day working, she...
Hartford Courant, December 31, 2012
...foodways." The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day working, she...
Imperial Valley Press, December 28, 2012
...foodways." The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day working, she...
QualityHealth.com, December 28, 2012
...foodways." The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day working, she...
Zaman, December 28, 2012
...culinary foodways.” The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day...
Chicago Tribune, December 28, 2012
...foodways." The origins of the diet lie in the history of American slavery, according to food historian Jessica B. Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day working, she...
Qatar Peninsula, December 28, 2012
...culinary foodways.” The origins of the diet lie in the history of American slavery, according to food historian Jessica B Harris, who appears in the film. Slaves ate a high-fat, high-calorie diet that would allow them to burn 3,000 calories a day...
