Netflix's 'High On The Hog' Highlights the Impact of Black Culture on American Cuisine

The term “high on the hog” originates from the choice cuts of pork found on the upper parts of a pig, symbolizing a level of affluence associated with enjoying quality food. Interestingly, the phrase encapsulates a deeper narrative: even in times of hardship, Black communities have managed to maintain a rich culinary tradition that has significantly shaped the American food landscape.

Netflix’s docuseries “High on the Hog: How African American Cuisine Transformed America,” adapted from Dr. Jessica Harris’s book, expertly weaves together elements of travel, history, and gastronomy. The show’s host, Marcus Carter, embarks on a journey across the United States, visiting cities like South Carolina, Philadelphia, Texas, and New York, to illuminate how Black culture has been integral to American society.

Exploring Culinary Heritage

In the inaugural episode, Carter travels to Benin, a crucial port during the transatlantic slave trade, where he meets Dr. Harris. The pair explores the culinary heritage that enslaved Africans brought to America, highlighting the connections between West African and American cuisines—particularly through staples like rice and beans. “The rice trade played a pivotal role in building the nation’s wealth, and the enslaved Africans who cultivated it did so with invaluable knowledge,” Carter notes in an insightful interview.

Reflections on History

One of the most moving segments takes place at a memorial in Ouidah, where the weight of history is palpable. Both Carter and Dr. Harris reflect on the sacrifices of their ancestors, who, despite facing unimaginable challenges, carried their culinary traditions with them, ensuring that their homeland’s love lived on through their cooking.

The Essence of Black Cooking

The series emphasizes that Black cooking is driven by love and legacy. In the Gullah islands, Carter learns from local chefs how the preparation of traditional dishes is infused with care. This theme resonates deeply, as it mirrors the cooking experiences of many families, where love is a key ingredient.

Legacy in Cuisine

In Virginia, Carter uncovers the story of James Hemmings, Thomas Jefferson’s enslaved chef, credited with popularizing baked macaroni and cheese—a beloved dish in many Black households. This connection between family recipes and cultural heritage underlines the importance of legacy within African American cuisine.

Beyond Food

“High on the Hog” is not just about food; it unveils how Black culture has influenced American traditions. In Texas, Carter meets Black cowboys, shedding light on a lesser-known aspect of American history. Contrary to Hollywood portrayals, many early cowboys were Black and Indigenous, and the term “cowboy” has roots in the language of slavery. These historical insights reveal the profound contributions of Black individuals to the cattle ranching and rodeo cultures.

Contemporary Innovations

Moreover, the show showcases contemporary Black chefs who are redefining and elevating traditional dishes, demonstrating that “soul food” holds its own against fine dining. From rice grits topped with caviar to innovative oyster dishes, these chefs are claiming their rightful place in the culinary spotlight.

A Powerful Reminder

Overall, “High on the Hog” serves as a powerful reminder of Black resilience and the deep connections between food, culture, and history. It encourages viewers to recognize that Black history is an essential part of American history, and that the culinary legacies continue to thrive.

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In summary, Netflix’s “High on the Hog” masterfully illustrates the profound influence of Black culture on American cuisine, highlighting the importance of love, legacy, and resilience that is intertwined with food history.

Netflix’s ‘High On The Hog’ Highlights the Impact of Black Culture on American Cuisine