High on the Hog

This docuseries explores the rich history of African American cuisine, tracing its origins from West Africa through the Transatlantic Slave Trade to its profound influence on American food. Host Stephen Satterfield journeys across the United States and to Benin, uncovering the resilience, creativity, and cultural impact of Black cooks and culinary traditions. It highlights how these traditions have shaped the very fabric of American food culture.

High on the Hog was met with widespread critical acclaim, praised for its deeply researched historical narrative, vibrant storytelling, and its essential exploration of Black contributions to American cuisine. Critics lauded its educational value, emotional resonance, and the compelling way it connects food to history, identity, and social justice.

• A vital and eye-opening documentary that reclaims the narrative of African American culinary history.

• Beautifully shot and deeply moving, revealing the profound impact of Black culture on American food.

• An essential watch for understanding the roots of American cuisine and the often-overlooked contributions of enslaved Africans and their descendants.

Google audience: Google users overwhelmingly praise 'High on the Hog' for its incredible storytelling, educational content, and the importance of its subject matter. Many viewers expressed newfound appreciation for the history of African American food and its influence on American culture, finding the series both delicious and profoundly insightful.

Nominated for multiple awards including Critics' Choice Television Awards for Best Documentary Series and an NAACP Image Award for Outstanding Documentary (Television).

The docuseries is based on the groundbreaking 2011 book of the same name by Dr. Jessica B. Harris, a renowned scholar of African diaspora foodways.