What American food really is | Dr Jessica B. Harris

American food is often reduced to burgers, fries and supersized portions. But that’s not the full story. In this episode of In Good Taste, I sit down with Dr Jessica B. Harris, one of the most influential voices on American food history and author of Braided Heritage, to explore what American food really is and where it comes from. From Native American agricultural knowledge to African cooking techniques and European influences, we unpack the cultures, histories and power that shaped the foundations of American cuisine. We also talk about why this conversation matters now, what we can learn from traditional food systems and how home cooks can connect with these ideas in their own kitchens. If you’ve ever wondered what sits beneath the stereotypes of American food, this episode offers a completely different perspective. HERE'S WHY IT MATTERS • American food is often misunderstood and reduced to stereotypes • Food reflects history, identity and power • Traditional food knowledge can be more advanced than we realise • Modern food systems have distanced us from origins and context • Understanding food origins can change how we cook and eat WHAT WE COVER • The idea of “braided heritage” in cuisine • The role of Native American, African and European food traditions • Nixtamalisation and why it makes corn more nutritious • The “Three Sisters” system of corn, beans and squash • Traditional agricultural knowledge and soil health • African cooking techniques and live-fire traditions • The origins of dishes like barbecue, gumbo and collard greens • The shift from agriculture to agribusiness • How home cooks can explore these ideas today ABOUT MY GUEST Dr Jessica B. Harris is a culinary historian, author of 17 books and a leading authority on the food of the African diaspora. She is best known for her work tracing the journey of food from Africa to America and is the co-star of the Netflix series High on the Hog. Her latest book, Braided Heritage, explores the foundational cultures and histories that shaped American cuisine. ABOUT ME I’m Mallika Basu, food writer, adviser and spice lover, on a mission to make food matters accessible, joyful and useful for food lovers. Author of two Indian cookbooks, my new book In Good Taste: What Shapes What We Eat and Drink — and Why It Matters is out now. SUBSCRIBE & FOLLOW Instagram: https://www.instagram.com/mallikabasu LinkedIn: https://www.linkedin.com/in/mallikabasu YouTube: https://www.youtube.com/@MallikaBasu Newsletter: https://mallikabasu.substack.com Email: ingoodtastepod@gmail.com