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portada The World in a Skillet: A Food Lover's Tour of the New American South
Type
Physical Book
Author
Publisher
Language
English
Pages
296
Format
Paperback
Dimensions
25.4 x 17.8 x 1.5 cm
Weight
0.51 kg.
ISBN13
9781469622231
Categories

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

Angela Knipple (Author) · Paul Knipple (Author) · University of North Carolina Press · Paperback

The World in a Skillet: A Food Lover's Tour of the New American South - Knipple, Paul ; Knipple, Angela

New Book Imported to New Zealand
Delivery: 21 Aug - 28 Aug Shipping: 4 to 5 business days.
NZ$ 127.53
Import costs and 15% GST included in the price ✅
NZ$ 127.53

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

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents 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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