High on the Hog: Black Cooks and the Making of American Cuisine

We chat with Dr. Jessica B. Harris about her seminal book "High on
the Hog,'' which offers a diverse and complex history of African
American cuisine—from the escape of George
Washington’s enslaved master chef to the birth of the catering
industry. Plus, we investigate Korean
television’s obsession with Subway sandwiches, learn about the
origins of egg-based idioms from Grant Barrett and Martha
Barnette, and share the secret to making Turkish kebabs on your
backyard grill.

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