October 1, 2023


Be Inspired By Food

Netflix’s ‘High on the Hog’ is essential foodstuff Tv

The macaroni pie is prepared, so steamy and golden you want to achieve as a result of the tv monitor to scoop up a significant supporting. Historian Leni Sorensen hovers about a kitchen fireside at Monticello, the Virginia plantation designed by Thomas Jefferson. She employs a pot hook to take out the cast-iron lid and expose the casserole dish within the baking vessel. “Oh, it is sizzling,” she suggests, the seem audible in the track record like distant applause.

Then the camera zooms in on a sight common to generations of Us residents: grated orange cheddar melted into a shiny blanket over tube-shaped pasta. “It’s lovely,” states Stephen Satterfield, the host of the constrained sequence “High on the Hog: How African American Delicacies Reworked America,” debuting right now on Netflix.

Cooking the late-1700s-period recipe comes in the third of the show’s 4 episodes, which focuses on contributions of the chefs enslaved to the earliest presidents of the United States. They involve Hercules (at times known as Hercules Posey), who cooked for George Washington, and James Hemings, whom Thomas Jefferson despatched to France for coaching. Hemings perfected the recipe for what so quite a few of us know and really like nowadays as mac and cheese. When bartering correctly for his liberty, Hemings wound up teaching his youthful brother Peter to choose more than his responsibilities. Historic data can trace how a lineage of cooks from Jefferson’s kitchens distribute through the escalating nation, circulating Hemings’ foundation of know-how.

A quick on the web research turns up a good deal of content detailing Hemings’ link to mac and cheese. But in the context of the series, the reality of its origins reaches viewers with a refreshing, saturating clarity.

It’s the strength of the medium. “High on the Hog” is a revolutionary instant for American food stuff and journey tv programming. It has the come-hither logos of the genre — the fascinating glimpses into regional and worldwide cultures, the sweeping cinematography of, say, South Carolina coastline and dusty Texas trails, the photographs of shrimp sputtering in oil on the stove and barbecued beef staying sliced slo-mo into lush slivers.

The change lies in the piercing axiom that drives the sequence: The roots of our nationwide foodways stem from Black palms and minds. Mapping that veracity fills the gorgeous, absorbing and from time to time agonizing frames.

Several people stand on grass in the daylight surrounded by the walls of an old structure

“High on the Hog” will take its identify from the 2011 ebook by scholar and cookbook author Jessica B. Harris.


The show will take its identify — and its blueprint — from the a must have 2011 ebook by scholar and cookbook creator Jessica B. Harris. Her “High on the Hog: A Culinary Journey From Africa to America” weaves academic study with individual narrative, monitoring foods of the African diaspora and positioning the means that Black cooking traversed class and often fueled business through our quickly-evolving historical past.

Each the e-book and the series open in the Dan-Tokpa Market in Coconou, Benin, the little West African nation that was when a main departure stage for the transatlantic slave trade. Harris joins Satterfield in this 1st episode. The foods stalls keep up mirrors to their American weight loss plans: They remark on bushels of okra, banter about the variances in between yams and sweet potatoes and linger more than several shades and textures of rice. They share a lunch in which pepper sauce will make the meal. The two of them check out scenes of past horrors and fulfill strangers for a meal that feels remarkably like a reunion.

In a shifting ending to the episode that I’d fairly urge you to observe than recount in this article, Harris all but passes a literal baton to Satterfield, sending him back again to The us to stick to the narrative ripples that their time in Benin sets in movement.

A pair of hands arranges a plate of food.

Host Stephen Satterfield, Bill Addison writes, is “personally invested in this hard work to reclaim and clarify Black culinary record.”


Satterfield has worn several hats: chef, sommelier, journalist and, in his recent working day job, a founder of Whetstone Media. He is a normal onscreen. Charismatic and inquisitive, he also exhibits a extraordinary skill to keep psychological place for the cooks, writers, farmers and other tradespeople (howdy, Texas cowboys) as they relate their tales. You see it in his eyes. He isn’t merely a temperament ushering you together on a journey he’s individually invested in this effort and hard work to reclaim and make clear Black culinary identification.

He’s also fantastic at describing dishes: You want to be sitting upcoming to him as he talks as a result of his to start with sip of Bellevue broth in Philadelphia or samples Jerrelle Guy’s Juneteenth-impressed raspberry-hibiscus cheesecake in Houston.

For Satterfield, his participation in “High on the Hog” is a further facet of his mission to reframe ownership of history and recast the chroniclers.

“I just can’t even get started to speculate what the show’s impression will be,” he suggests, “but I can convey to you that had it not been for foodstuff media, I would not be here. The Food stuff Community, Jacques [Pepin], Julia [Child], Martha Stewart: Consuming this form of media was so formative that I determined as a teenager to dedicate the relaxation of my everyday living to food. Now we have a complete technology of Black youth who are heading to see this program. I know how superior the stakes are.”

Satterfield also mentioned of course mainly because of the Black creators concerned, like Los Angeles-dependent government producers Karis Jagger and Fabienne Toback, Academy Award-successful director Roger Ross Williams, movie director Yoruba Richen and producer Jonathan Clasberry, who counts “Anthony Bourdain: Elements Unknown” among the his credits.

“Why does this staff issue? Due to the fact stories are central to electric power,” Satterfield says. “People who really don’t have electric power are written out of the tale, which is why we could get all the way to 2021 and say, why have not we found this story about macaroni and cheese instructed this way on tv ahead of? We have the possibility for the initially time to tell our very own tale in our care. It’s exceptional and strong.”

Harris remaining lots of threads for the producers to adhere to. “The themes are so solid in the book: survival, self-reliance, entrepreneurship, connectivity,” Jagger and Toback conveyed as a result of a joint electronic mail. “There have been stories we gravitated to in the reserve that we have been truly attached to and felt were being essential to the series: Carolina Gold Rice, Hercules Posey, James Hemings, the catering households of Philadelphia, Thomas Downing. … We preferred to interweave heritage, contemporary influences and places in forming the narrative framework.”

They be successful, but Harris also cleared paths for them to Chicago to New Orleans by Prohibition to the civil legal rights era to immigrants with African heritage from the Caribbean, Central and South The usa and to other cultural crossroads by using Africa.

During a food filmed for the present in Philadelphia, chef Omar Tate notes that “a large amount of situations our record is darkish … but there is so significantly attractiveness between the lines.”

The 4 episodes of “High on the Hog” is an amazing, belated start off to floodlighting the achievements of Black culinarians. This restricted series could — should really — be infinite.