The World in a Skillet

A Food Lover's Tour of the New American South

By Paul Knipple; Angela Knipple; John T. Edge (Foreword by)
University of North Carolina Press, Hardcover, 9780807835173, 296pp.

Publication Date: March 2012

List Price: $35.00*
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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.



About the Author
Paul Knipple, native of Memphis, is a long-time member of the Southern Foodways Alliance and a coauthor of "The World in a Skillet: A Food Lover's Tour of the New American South".Paul Knipple, native of Memphis, is a long-time member of the Southern Foodways Alliance and a coauthor of "The World in a Skillet: A Food Lover's Tour of the New American South".John T. Edge is a contributing editor at "Gourmet." He also writes for the "New York Times " and the "Oxford American " and appears on the Food Network's "The Secret Life of..." and NPR's weekend "All Things Considered." His work has been featured in the last six "Best Food Writings "annuals, and his books include " A Gracious Plenty "and "Fried Chicken: An American Story. "Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the "Atlanta Journal Constitution's "Saving Southern Food series. Visit his website at www.johntedge.com.
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