How Netflix’s ‘High on the Hog’ reclaims Black American food history

We often celebrate resiliency as a form of strength.

But there’s a dark underbelly to the reality of soldiering on in the face of trauma — of finding courage because the only other option is surrendering to incomprehensible pain. 

This is the complicated truth food writer Stephen Satterfield confronts, with grace and vulnerability, in Netflix’s already highly regarded series “High on the Hog: How African American Cuisine Transformed America.” Based on food historian Jessica B. Harris’ book of a similar name, the four-part documentary series explores the history of American food through the lens of the Black experience. 

It’s crucial viewing for a country that’s only just beginning to emerge from a year of upheaval and unrest.