Photo: Flickr/Jen SFO-BCN
Tom Ashbrook takes on an exciting (and delicious) topic during On Point’s second hour today: the history of African American food. Culinary historian, Jessica Harris joins Tom from New Orleans to discuss her new book High On The Hog: A Culinary Journey from Africa to America. Local chef Tony Brooks of Cambridge’s Coast Cafe will provide the dishes.
Listen live at wbur.org or get the podcast HERE.