Have you ever wondered how American cuisine came to be? When we look at food from around the world, we may more readily accept the complexity of its origins or their legacy in the culinary landscape. But it may be surprising to some that many of our country's dietary customs likewise stem from culturally robust beginnings. From a James Beard Cookbook Hall of Famer and the star of the Netflix docuseries High on the Hog, Dr. Jessica B. Harris comes her latest work, Braided Heritage: Recipes and Stories on the Origin of American Cuisine. This cookbook — replete with over 100 recipes — is paired with tales to help show how Indigenous, European, and African traditions intertwined to form an entirely new cuisine. Dr. Harris brings decades of cross-cultural and cross-continental research to map how our food arrived and adapted over generations. Through this blending of peoples and practices, we have dishes like Clear Broth Clam Chowder and Enchiladas Suizas (which have both Indigenous and European roots). The book also discusses how African American food through the centuries has evolved based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage offers reflections at the intersection of food, culture, and history. Dr. Jessica B. Harris is the author, editor, and translator of seventeen books, including twelve cookbooks documenting the foods and foodways of the African diaspora. Her IACP Award–winning book High on the Hog: A Culinary Journey from Africa to America has been adapted into a Netflix series. Harris is a professor emerita at Queens College/CUNY in New York and has written extensively for scholarly and popular publications. She served as the culinary consultant for the Smithsonian Museum of African American History and Culture and their lauded restaurant, the Sweet Home Café. She holds lifetime achievement awards from the Southern Foodways Alliance, the Soul Summit, and the James Beard Foundation, which also inducted Harris into the Cookbook Hall of Fame. Chef Kristi Brown has spent over three decades in the culinary industry, starting at a café in downtown Seattle. After graduating from Seattle Culinary Academy, she founded That Brown Girl Cooks Catering in the mid-1990s. Her mantra, "Everybody Gotta Eat," led her to co-found a community kitchen, earning widespread recognition. In the same era, Chef Kristi and her son Damon Bomar opened Communion R&B in Seattle's Central District. With praise from Conde Nast Traveler and The New York Times, the restaurant has become a beacon of unity and community.

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