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

Overview

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

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Overview

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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Editorial Reviews

Publishers Weekly
Despite its lackluster cover, the Knipples—husband-and-wife foodies—offer much more than a rote collection of recipes for greens, cornbread, and fried chicken in their culinary tour of the American South. Instead of treading down that well-worn path, the duo focus on the region's many immigrant restaurateurs, telling their stories and sharing recipes for Salvadoran enchiladas, Bosnian cabbage rolls, Belgian crêpes, Korean pork dumplings, Ugandan plantains in a peanut sauce, and many more. As mouthwatering as the recipes are, the profiles are similarly rich—though some are bittersweet. While many chefs started their cafe, cantina, or bistro to once again enjoy the foods of their native land, others did so to start a new life, like Rey Regalado, a trained engineer in Cuba who escaped and started a successful restaurant in Atlanta. Each subject has a compelling story and the Knipples do a terrific job of telling them. Unfortunately, designer Kimberly Bryant's layout is all over the map, making for a frustrating reading experience. Biographical entries appear without clear headings and run in a single column, while disorganized recipes appear in two columns, sometimes running disjointedly onto multiple pages. The Knipples have crafted an illuminating study of the South's culinary diversity, with sundry recipes to boot; it's unfortunate that a ham-fisted design makes it so hard to enjoy. B&W Photos. (Feb.)
From the Publisher
"A must-read for those interested in contemporary Southern food culture—what it was, what it is, and what it will be."—Oxford American

"Part cookbook and part culinary road trip . . . . This is the South in all its diversity."—Garden & Gun

"This book is a must for every Southern foodie's kitchen."—Flavors

"An important document of this moment in the South's culinary development, but also the compelling stories of the immigrants themselves as they gradually become part of the fabric of the region."—Nashville Scene

"If America is still a melting pot, the southern part of the country must be cooking gumbo in that pot. With The World in a Skillet, Paul and Angela Knipple provide a fascinating account of the hands that are helping to stir the cauldron."—Food Republic

"This book is important in its tour of the New American South. . . . With a wealth of story, culture and (yes!) fifty new recipes, this is a cornucopia of culinary wishes."—Sacramento Book Review

"The book is not just a cookbook. It's a portrait of the New South."—Winston-Salem Journal

"This collection of stories, photographs, and recipes will take you on a culinary journey of the world without stepping north of the Mason-Dixon line."—Eat. Drink. Mississippi

"Even more important than its ability to demystify kimchi or tuna tartare, what The World in a Skillet does is bring into focus the dozens of little restaurants, food carts and cafes you no doubt pass every day on your way to the Cracker Barrel."—Biblio Buffet

"A "Southern" cookbook like you have never seen before, but one that is absolutely, authentically Southern just the same."—Quarter Moon at Topsail blog
"So much more than a cookbook, this is a must-read for anyone interested in exploring the constantly evolving culinary landscape in the most complex and compelling food regions in the world."—Al Dente Blog

"Much more than a rote collection of recipes. . . . As mouthwatering as the recipes are, the profiles are similarly rich. . . . Each subject has a compelling story and the Knipples do a terrific job of telling them."—Publishers Weekly

"The World in a Skillet is a good book, even if devoured solely for the recipes. More importantly, however, it serves as an eloquent and timely testimony on how immigrants continue to renew and enrich this country."—ForeWord Reviews

"One of the most interesting Southern-centric food profile/cookbook hybrids we've seen in years."—LA Weekly Blog

"It's a fascinating oral history project that has the added benefit of making you very hungry."—Benito's Wine Reviews blog

"An excellent book to add to your collection."—Potlikkery blog by Rebecca Tolley-Stokes

"Delicious. . . . your own global road trip."—Edible Memphis

"A readable introduction to the diversity of the modern Southern table. Highly recommended for regional cooking collections."—Library Journal

Library Journal
Paul and Angela Knipple, members of the Southern Foodways 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
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Product Details

  • ISBN-13: 9780807869963
  • Publisher: The University of North Carolina Press
  • Publication date: 3/1/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 296
  • Sales rank: 1,188,009
  • File size: 5 MB

Meet the Author

Paul Knipple, native of Memphis, is a freelance food writer and long-time member of the Southern Foodways Alliance.
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Table of Contents

Foreword John T. Edge ix

Preface: We Are All from Somewhere Else xi

Introduction: Keepers of the Flame 1

Part I Seeking The American Dream

1 Mexico: Up by the Bootstraps 17

2 Cuba, Haiti, and the Dominican Republic: Refugees, Politics, and the Plate 35

3 Kurds: A People without a Country 59

Part II Living the American Dream

4 Central and South America: Family 75

5 Vietnam: Community 102

6 Bosnia: Extended Community 118

7 The Indian Subcontinent: Feeding the Technology Boom 133

8 Japan and South Korea: Blue Collars and Bluefin 153

Part III Bringing Tradition to the Table

9 China: The Secret Menu 173

10 Kosher and Halal: Keeping the Faith in the Land of Pork 192

11 Europe: Haute Cuisine and Double Standards? 213

12 Africa: Returning from Gumbo to N'gombo 236

Afterword 253

Suggested Reading 255

Acknowledgments 257

Index of Recipes 259

General Index 261

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