Netflix’s ‘High On The Hog’ Reveals the Deep Roots of Black Culture in Our Favorite Foods

Netflix’s series “High On The Hog” highlights the profound impact of Black culture on American cuisine. The term “high on the hog” refers to the finest cuts of pork, symbolizing the ability to access quality food. This idea resonates throughout the show, emphasizing that even in times of hardship, Black people have historically managed to maintain a rich culinary tradition that has shaped the nation.

Based on Dr. Jessica Harris’s book, High on the Hog: How African American Cuisine Transformed America, the series intertwines elements of travel, history, and gastronomy. Host Stephen Satterfield journeys through locations like South Carolina, Philadelphia, Texas, and New York, illustrating how Black culture is woven into the fabric of American identity.

Exploring Culinary Roots

In the initial episode, Satterfield travels to Benin, West Africa, a significant hub during the transatlantic slave trade. Here, he collaborates with Dr. Harris to explore the culinary landscape, meeting local chefs and food enthusiasts while learning about the historical connections between West African and American food. They delve into staples like rice and beans, revealing their essential roles in both cultures.

A poignant moment occurs when Satterfield and Dr. Harris visit a memorial in Ouidah dedicated to the victims of the slave trade. The emotional weight of this experience underscores the enduring legacy of enslaved ancestors, who brought their culinary traditions with them, infusing love and resilience into their food.

The Essence of Black Cuisine

“High on the Hog” beautifully illustrates that Black cuisine is not just about sustenance; it embodies love and connection. In the Gullah islands of South Carolina, Satterfield interacts with local chefs who emphasize that their cooking is infused with affection. This theme of love extends beyond the kitchen, reflecting a rich legacy passed down through generations.

In Virginia, Satterfield learns about James Hemmings, Thomas Jefferson’s enslaved chef, who is credited with popularizing baked macaroni and cheese in America. This beloved dish, a staple at Black gatherings, represents the intersection of history and personal heritage.

Challenging Historical Narratives

The show also highlights the often-overlooked contributions of Black cowboys in American history. Satterfield’s exploration in Texas reveals that many early cowboys were Black and Indigenous, challenging the cinematic portrayal of the cowboy archetype. This historical context is crucial, as the term “cowboy” has its roots in slavery, illustrating the significant role Black men played in shaping American ranching and rodeo culture.

Contemporary Culinary Innovations

Throughout the series, Satterfield meets contemporary Black chefs who continue to honor this culinary legacy. They are redefining perceptions of Black cuisine, showcasing it alongside haute cuisine in prestigious culinary settings. From rice grits topped with caviar in Houston to an oyster cart in Brooklyn, these chefs are making a mark in the culinary world.

A Cultural Expression

“High on the Hog” transcends the culinary genre, revealing how Black culture has not only endured but thrived in a country that has historically marginalized it. The show is a vital reminder that Black history is integral to American history, with food serving as a powerful medium of cultural expression.

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Summary

“High On The Hog” reveals the significant influence of Black culture on American cuisine, showcasing the historical journeys that shaped our food. Through personal stories and culinary exploration, the show highlights themes of love, legacy, and resilience while challenging conventional narratives about American history.