Dr. Jessica B. Harris⁠, renowned food historian and author of High on the Hog, which later became a hit Netflix series of the same name, reveals the shocking truth about American cuisine—it's not what you think. From her couch in Brooklyn with a Siamese cat wandering by, Dr. Harris unpacks the surprising origins of beloved American classics and introduces us to the concept of the "American braid."

Her new book, Braided Heritage: Recipes and Stories on the Origin of American Cuisine, weaves together the three cultural strands that created what we eat today: Indigenous, European, and African influences. But prepare to have your assumptions shattered—coleslaw is Dutch, cookies aren't American, and the "wok hand" of enslaved African Americans shaped Southern food in ways we're only beginning to understand.

Don't miss these eye-opening revelations:

• Coleslaw comes from Dutch "kool sla" (cabbage salad)—not American at all


• Cookies and waffles are Dutch gifts hiding in plain sight


• The "wok hand" concept and why Southern food doesn't taste British


• How barbecue represents the cultural braid of Africa and Europe


• Dr. Harris's childhood travel bug that started at the UN International School


• Her 50+ year relationship with a French host family


• Building chosen families across three continents: France, West Africa, and Brazil


• Why she's wittier in French and can flirt better too


• The personal recipes closest to her heart: her mother's fried chicken and grandmother's watermelon rind pickles

Resources:

• Read Dr. Jessica B. Harris's Braided Heritage: Recipes and Stories on the Origin of American Cuisine
  


• Watch High on the Hog on Netflix and read the book
  


• Read her memoir, My Soul Looks Back
  


• Learn more about Chef Sean Sherman's indigenous food work


• Read an excerpt on afar.com from Dr. Harris's Vintage Postcards from the African World: In the Dignity of Their Work and the Joy of Their Play
  


• 
  Read an interview on afar.com with Dr. Harris about New Orleans, where she also lives for part of the year


• Read the transcript of the episode.

Be sure to subscribe to the show and to sign up for our podcast newsletter,⁠⁠⁠ ⁠⁠⁠Behind the Mic⁠⁠⁠⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode. And explore our other podcasts,⁠⁠⁠ ⁠⁠⁠Unpacked⁠⁠⁠⁠⁠⁠, which unpacks a tricky topic in travel each week, and ⁠⁠⁠View From Afar⁠⁠⁠, where we spotlight the people and the ideas shaping the future of travel.

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