The World in a Skillet: A Food Lover's Tour of the New American South

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The World in a Skillet: A Food Lover's Tour of the New American South

Format:  Hardcover,

269 pages

Publisher: Univ of North Carolina Pr

Publish Date: Feb 2012

ISBN-13: 9780807835173

ISBN-10: 080783517X

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Book Information

The following content was provided by the publisher.
Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on their firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the Knipples present engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks.
Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.

Specifications

:
Publisher: Univ of North Carolina Pr
Publish Date: Feb 2012
ISBN-13: 9780807835173
ISBN-10: 080783517X
Format: Hardcover
Number of Pages: 269
Shipping Weight (in pounds): 1.74
Product in Inches (L x W x H): 7.25 x 10.5 x 1.0
Walmart No.: 9780807835173

Chapter outline

Foreword
Preface: We Are All from Somewhere Else
Introduction: Keepers of the Flame
Seeking The American Dream
Mexico: Up by the Bootstraps
Cuba, Haiti, and the Dominican Republic: Refugees, Politics, and the Plate
Kurds: A People without a Country
Living the American Dream
Central and South America: Family
Vietnam: Community
Bosnia: Extended Community
The Indian Subcontinent: Feeding the Technology Boom
Japan and South Korea: Blue Collars and Bluefin
Bringing Tradition to the Table
China: The Secret Menu
Kosher and Halal: Keeping the Faith in the Land of Pork
Europe: Haute Cuisine and Double Standards?
Africa: Returning from Gumbo to N'gombo
Afterword
Suggested Reading
Acknowledgments
Index of Recipes
General Index

Reviews

Review by Library Journal (2011-12-01)

Paul and Angela Knipple, members of the Southern Food ways Alliance, wish to share their passion for Southern food with others. They are experienced food writers (having written extensively for publications such as the Memphis Flyer and Edible Memphis), but this is their first book. Southern cooking- often brings to mind dishes with influences from West Africa, Europe, and Native Americans. The Knipples successfully expand this view of Southern cooking to represent today's multicultural South.

They showcase 40 chefs from around the world (including Asia, the Middle East, Europe, Africa, and the Americas). Although some recipes are included (e.g., Biryani from India, Mazorca from Colombia, and Kajmak from Bosnia), the focus is on the chefs and their personal stories.

Verdict: Rather than a cookbook, this is a readable introduction to the diversity of the modern Southern table. Highly recommended for regional cooking collections.

-Ginny Wolter, Toledo-Lucas Cty. P.L., OH

(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home". Drawing on their firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the Knipples present engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks.

Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.

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