High on the Hog: Black Cooks and the Making of American Cuisine
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill.
Get the recipe for Turkish Minced Meat Kebabs here.
Listen to Milk Street Radio on: Apple Podcasts | Spotify
Available Results
Generated results are saved to the knowledge database for reuse and search.
Extract Knowledge
Pick what you want extracted first. Model, scope, and chapter options appear after a template is selected.