4.0
The World in a Skillet
ByPublisher Description
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.
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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Meet readers like you in the Fable For You feed, designed to build bookish communitiesThe World in a Skillet Reviews
4.0
Christine L.
Created over 9 years agoShare
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“Once I started really digging into this book, I loved it. The stories are great, and I found quite a few recipes that I plan to try soon.”
About Paul Knipple
Paul Knipple, native of Memphis, is a freelance food writer and long-time member of the Southern Foodways Alliance.
Other books by Paul Knipple
Angela Knipple
Angela Knipple, native of Memphis, is a freelance food writer and long-time member of the Southern Foodways Alliance.
Other books by Angela Knipple
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