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âThe truth is, a lot of American food has its roots in African American food, traditions and ingenuity.â Thatâs one of the first lines in the opening sequence of the new Netflix series, âHigh on the Hog: How African American Cuisine Transformed America.â The voice belongs to host/narrator Stephen Satterfield. And the food that he is referring to may come as a surprise to many viewers; American favorites such as mac and cheese, vanilla custard, barbecue and fried fish are very much the handiwork of Black Americans and their enslaved ancestors. Based on the 2011 eponymous book by food historian Jessica B. Harris, the four-part series is full of illuminating surprises and aha moments, and that seems to be exactly the point. Harrisâ work, long revered within the food community, is at long last getting mainstream attention with this gorgeous and groundbreaking visual adaptation. The use of the word âgroundbreakingâ is intentional, because until this moment, the story of African American foodways, which is indelibly linked to the brutal horrors of the trans-Atlantic slave trade, has been selectively edited for a white audience. With this series, Americans can learn the history of slavery that was not taught in schools.