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

Overview

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 ...
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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 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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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
Delicious. . . . your own global road trip.--Edible Memphis
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: 9781469622231
  • Publisher: The University of North Carolina Press
  • Publication date: 12/1/2014
  • Edition number: 1
  • Pages: 296
  • Product dimensions: 6.80 (w) x 9.90 (h) x 0.70 (d)

Meet the Author

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

Angela 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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