Dr. Jessica B. Harris

  • A Leading Authority on the Food of the African Diaspora
  • Author, Lecturer, Consultant, Culinary Historian
  • New York Times Bestselling Author of 'High on the Hog' and 17 Other Books
  • Recipient of the James Beard Lifetime Achievement Award


Jessica B. Harris is considered by many to be one of the ranking authorities on the food of the African Diaspora. A New York Times bestselling author, she is the author, editor, or translator of eighteen books, including twelve cookbooks documenting the foodways of the African Diaspora. Her award-winning book, High on the Hog, was the basis for the acclaimed Netflix series of the same name.

She has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally, is leading the Culinary Institute of America’s team to establish an African Diaspora concentration, and worked with the Smithsonian Museum of African American History and Culture conceptualizing its cafeteria.

Dr. Harris holds degrees from Bryn Mawr College, Queens College/CUNY, The Université de Nancy, France, and New York University. She was granted an honorary doctorate of humane letters from Johnson & Wales University and holds numerous awards and accolades. In 2019, Harris’s books were inducted into the James Beard Cookbook Hall of Fame and she was the 2020 James Beard Lifetime Achievement awardee. She was named to the 2021 TIME Most Influential People list. Dr. Harris was a professor at Queens College/CUNY in New York for five decades and is currently professor emerita at that institution.

Visit Dr. Harris' website for more information. 

 

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Same Boat Different Stops: Culinary and Cultural Connections in the African Atlantic World.

Using food as a starting point, the proposed speech examines the cultural links that bind the countries of the hemisphere to the African continent. ...

Using food as a starting point, the proposed speech examines the cultural links that bind the countries of the hemisphere to the African continent.

Serve It Up Proudly: Some Thoughts on The Intersections of Food and Museums

Museums are changing how they position themselves within communities. The proposed speech examines several ways in which including food can increase community outreach and improve attendance. ...

Museums are changing how they position themselves within communities. The proposed speech examines several ways in which including food can increase community outreach and improve attendance.

Studying the Silences: A New Way of Searching for African American History

The proposed presentation examines how looking for what is unsaid, alluded to, or simply ignored can give a more fully rounded picture of history. ...

The proposed presentation examines how looking for what is unsaid, alluded to, or simply ignored can give a more fully rounded picture of history.

Master of the Flame/Mistress of the Stewpot: Putting Gender on the Table

The proposed presentation will examine the very gendered roles of Women and Men in the World of Food. ...

The proposed presentation will examine the very gendered roles of Women and Men in the World of Food.

Hawkers to Caterers to Restaurateurs: Pathways to Wealth in the African Atlantic World.

The proposed presentation will examine how African Americans in the United States and the diaspora used food as a vehicle for the creation of personal wealth. ...

The proposed presentation will examine how African Americans in the United States and the diaspora used food as a vehicle for the creation of personal wealth.

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Biography

Jessica B. Harris is considered by many to be one of the ranking authorities on the food of the African Diaspora. A New York Times bestselling author, she is the author, editor, or translator of eighteen books, including twelve cookbooks documenting the foodways of the African Diaspora. Her award-winning book, High on the Hog, was the basis for the acclaimed Netflix series of the same name.

She has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally, is leading the Culinary Institute of America’s team to establish an African Diaspora concentration, and worked with the Smithsonian Museum of African American History and Culture conceptualizing its cafeteria.

Dr. Harris holds degrees from Bryn Mawr College, Queens College/CUNY, The Université de Nancy, France, and New York University. She was granted an honorary doctorate of humane letters from Johnson & Wales University and holds numerous awards and accolades. In 2019, Harris’s books were inducted into the James Beard Cookbook Hall of Fame and she was the 2020 James Beard Lifetime Achievement awardee. She was named to the 2021 TIME Most Influential People list. Dr. Harris was a professor at Queens College/CUNY in New York for five decades and is currently professor emerita at that institution.

Visit Dr. Harris' website for more information.