Get an inside taste of A.R.T. commission High on the Hog with New York Times bestselling author and James Beard Lifetime Achievement winner Dr. Jessica B. Harris, Associate Artistic Director Dayron J. Miles, and movement-based artist Mayté Natalio.
In a conversation moderated by journalist and Harvard Hutchins Center Fellow Charles M. Blow, Dr. Harris will share background and inspirations for her book High on the Hog, and Miles and Natalio will reflect on the discoveries—and questions—that arose during a Faculty-in-Residency at the ArtLab. Audience members are invited to bring a food memory or family recipe to share in conversation.
This event is part of Harvard ArtsThursdays, a university-wide initiative supported by Harvard University Committee on the Arts (HUCA) to provide free access to Harvard’s many arts offerings.
About High on the Hog
High on the Hog is based on High on the Hog: A Culinary Journey from Africa to America by Dr. Jessica B. Harris, conceived by A.R.T. Associate Artistic Director Dayron J. Miles, and co-created by Miles and movement-based artist Mayté Natalio, with the aim to engage the audience’s five senses in the history of African American cuisine while centering food in the narrative experience.
The New York Times bestseller High on the Hog: A Culinary Journey from Africa to America by Dr. Jessica B. Harris explores the history of African American cuisine from Africa across the Atlantic. The book celebrates the foods of the African American experience and how each came to form important parts of African American culture, history, and identity. It was previously adapted by Netflix and One Story Up Productions into the series High on the Hog: How African American Cuisine Shaped America.