High on the Hog: How African American Cuisine Transformed America
Black food is American food. Chef and writer Stephen Satterfield traces the delicious, moving throughlines from Africa to Texas in this docuseries.
Episodes
From black-eyed peas to gumbo, African ingredients define New Orleans' signature dishes. Up north, the Great Migration inspires Chicago's culinary style.
In Harlem, chef Charles Gabriel shares the secret to his pan-fried chicken and other trailblazers tell stories of their ancestors' connections to food.
Stephen meets former student activists in Atlanta and honors the legacy of the chefs and bakers who fueled and funded the Civil Rights Movement.
A Black Panther reflects on the pivotal free breakfast program. Luminaries gather for a special dinner and layered conversation about race and food.
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