| Genres: | Dokumentar, Documentary, Series TV de EE UU |
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High on the Hog: How African American Cuisine Transformed America takes viewers on a culinary journey that ventures from Africa to the deep south. Adapted from food historian Jessica B.
Harris’ book of the same name, the immersive four episode docu-series — part culinary show, part travelogue — follows food writer Stephen Satterfield as he meets the chefs, historians, and activists who are keeping centuries-old traditions alive.
Over Western African stews, soul food, barbecue, and fine dining, the series, directed by Academy Award winner Roger Ross Williams, reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth, and present day.
It’s a story of Black America’s resilience, enduring creativity, and vital contribution to America’s kitchen.
La búsqueda de las raíces de la comida afroamericana empieza en Benín, donde el ocra y los ñames dominan el mercado, y los platos de pescado y arroz reinan en la mesa.
En las dos Carolinas, Stephen explora el coste humano del arroz, y prepara cochinillo con el chef gulá BJ Dennis y quienes preservan las tradiciones de la cocina negra.
Desde macarrones con queso a jamón de Virginia: James Hemings y Hercules, los famosos cocineros esclavos de Jefferson y Washington, dejaron al país con ganas de más.
Brisket a la barbacoa, cordero senegalés y una comilona de Juneteenth: Stephen llega a Texas para cabalgar con cowboys negros y degustar las tartas de Jerrelle Guy.
