Jessica B. Harris, acclaimed author and food historian who lives part-time in New York and part-time in New Orleans, has published a new book on American food history that doubles as a cookbook, titled "Braided Heritage: Recipes and Stories on the Origin of American Cuisine."

Over her career, Harris has written, edited and translated 17 books, including 12 cookbooks that document the foods of the African diaspora — such as "High on the Hog: A Culinary Journey from Africa to America," which was adapted into a Netflix series. Harris is also a professor emerita at Queens College in New York and holds awards from the Southern Foodways Alliance, Soul Summit and James Beard Foundation.

Her book, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine," examines the three cultu

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